Sunday, April 20, 2014
By Bill Daley, McClatchy Newspapers
(Continued from page 1)
When making home-made potato puffs, it’s important to remember to fry them in batches, taking care not to crowd the pan.
Homemade potato puffs with dipping sauce.
2 pounds russet potatoes (5-6 medium potatoes), cut into chunks
1 medium sweet potato or yam (1/4 pound), cut into chunks
2 cups cold water
21/2 teaspoons kosher salt
2 teaspoons each: corn flour, ground millet flour
Pinch cayenne pepper
Freshly ground black pepper
Safflower or peanut oil, for frying
1. Place the potatoes in a food processor. Pulse 5 or 6 times until coarsely ground.
2. Combine the cold water and 2 teaspoons salt in a large bowl. Add potatoes; stir to coat. Drain well through a fine sieve, pushing out as much water as you can.
3. Transfer the potatoes to a microwave-safe bowl; microwave, 4 minutes. Stir; microwave, 4 minutes. Stir in the corn flour, millet flour, cayenne and remaining ½ teaspoon salt.
4. Line a 9-inch square pan with parchment; pour in the potato mixture. Spread it evenly; cool to room temperature. Chill in the freezer until frozen, at least 20 minutes. Cut into 1- by 11/2-inch tots.
5. Heat at least 2 inches of oil in a deep saucepan or skillet to 370 degrees. Fry the tots in batches, being sure not to crowd the pan, until tots are golden brown, 1 to 2 minutes. Remove the tots with a slotted spoon; place them on a parchment-lined baking sheet. Season to taste with salt and black pepper. Repeat with the remaining tots. Serve immediately.