CookEat Recipe
Potatoes Dauphine
Golden spoonfuls of potato and egg-enriched choux dough, deep-fried until crisp.
Method
Steps
Step 1
Use two quite large freshly boiled, peeled potatoes while still hot. Put one gill of cold milk and one tablespoon of melted butter in a small saucepan. Stir and bring to a boil, then add one and a half ounces of sifted flour and stir well.
Step 2
Beat in one whole egg, then a second, stirring briskly after each. Add the two hot boiled potatoes, mash and mix thoroughly. Beat in the third egg, then add one teaspoon of salt, half a saltspoon each of cayenne pepper and grated nutmeg. Stir over the heat for two minutes.
Step 3
Heat canola oil in a suitable deep fryer according to its operating instructions and fill limits. Scoop heaped tablespoonfuls of the potato mixture and carefully lower them into the oil in suitable batches. Fry for about ten minutes, turning gently, until golden, the centres are fully set with no wet dough and reach at least 160°F.
Step 4
Lift and drain thoroughly on clean food-safe paper. Arrange on a hot dish and serve promptly.
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