Friday, July 25, 2014

Parmesan Potato Puffs

We eat a lot of potatoes around here.  Mashed, baked, stuffed and roasted.  They appear as a side dish quite often.  We buy the ginormous bag of potatoes at Costco way more often than someone should. I think. Well, they are healthy so I don't mind so much.  There are worse things we could eat mass amounts of, right? 

These guys are like light and fluffy fried mashed potatoes.  You can go ahead and play with the spices as well. I think that they would be great with chipotle powder.  

They are easy and actually kinds fun to make.  Every one loved them and now we have even more reason to buy and eat potatoes. 

Parmesan Potato Puffs Recipe
Adapted from Cinnamon Spice and Everything Nice

2 pounds Russet potatoes, peeled and cubed
1 egg, beaten
1 tablespoon butter
1/3 cup grated Parmesan cheese
1/2 cup all-purpose flour (I used gluten free)
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
coarse salt
vegetable oil, for frying

Place potatoes in a large pan and cover with water, set over high heat and bring to a boil. Turn heat down and simmer until they are fork tender.

Drain potatoes and put them back in the pan, set it over the heat, cook for a minute or two to dry up the excess water on them.

Mash them with a potato masher. Stir in the egg, butter, Parmesan, flour, paprika, onion powder and garlic powder. Season well with salt, about a heaping teaspoon.

Lightly flour your hands and roll potato mixture into 1 to 1 + 1/2-inch sized balls.

Heat about 1/2 inch of vegetable oil in a large pan set over medium-high heat. Once it starts to shimmer add one of the potato puffs - the oil should bubble and sizzle immediately, if it doesn't let it heat up a little longer. Cook the puffs in batches, don't crowd them because they will poof up a little as they cook.

Cook about 2 minutes a side or until golden brown, then turn and repeat, then turn and repeat again if needed so you can get all sides of the puffs nice and golden brown. Add more oil to the pan as needed.

Drain on a paper towel lined plate. Sprinkle with coarse salt.

Serve hot or at room temperature.

Linked with Kelly the Kitchen Kop Real Food Wednesday!

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