CookEat Recipe
Potato Batonnets
Short crumb-coated potato sticks with Parmesan and parsley, fried until golden.
Method
Steps
Step 1
Wash and peel the six raw potatoes. Bring the two quarts of water to a boil with the first teaspoon of salt. Add the potatoes and boil for about thirty-five minutes, until tender. Drain thoroughly through a sieve and press through a potato masher into a saucepan.
Step 2
Add the separate level teaspoon of salt, tablespoon of butter, half teaspoon of chopped parsley, ounce of grated Parmesan, one whole egg and two additional egg yolks. Stir briskly with a spatula while heating for about five minutes, until the mixture is well combined and reaches 160°F throughout. Transfer to a shallow container and cool promptly in the refrigerator just until firm enough to handle.
Step 3
Divide the preparation into twenty-four equal balls. On a lightly floured table, roll each into a short stick two inches long. Beat the separate coating egg in a shallow bowl. Dip each stick in beaten egg, then lightly roll in breadcrumbs. Discard unused egg and crumbs that have touched the uncooked coating.
Step 4
Heat enough canola oil for deep-frying to 350°F in a suitable fryer, within its fill limits. Arrange the sticks in a frying basket in small batches and fry for about five minutes, until golden and the centre reaches 160°F. Lift out, drain well and sprinkle a little salt over. Arrange on a hot dish and serve.
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