Crisp Potato and Choux Puffs with Nutmeg

What you need

• 500 g (1 lb) floury potatoes, unpeeled, similar size
• 125 ml (1/2 cup) water
• 50 g (3 1/2 tbsp) butter, diced
• 75 g (2/3 cup) plain flour, sifted
• 2 large eggs, at room temperature
• 1/2 tsp fine salt, plus extra for the potato water
• 1/4 tsp nutmeg, freshly grated
• black pepper, freshly ground, to taste
• 1 l (4 cups) neutral oil, for deep-frying

Method

Restated from the original video

1. 1

   Put the whole potatoes in a pot, cover with cold salted water and boil until a knife slides in with no resistance, 25-30 min.

2. 2

   Drain, peel while still hot and pass through a ricer or mash until completely smooth. Stir over low heat for 1-2 min to steam off moisture, then cool for 10 min.

3. 3

   For the choux, bring the water, butter and salt to a full boil in a saucepan, stirring until the butter melts.

4. 4

   Take the pan off the heat, tip in all the flour at once and beat hard with a wooden spoon until a smooth ball forms.

5. 5

   Return to low heat and stir for 1-2 min until a thin film forms on the bottom of the pan. Cool for 5 min.

6. 6

   Beat in the eggs one at a time, waiting until each is fully absorbed and the paste is glossy.

7. 7

   Mix in the potato, nutmeg and pepper. Taste and add more salt if needed.

8. 8

   Pour the oil into a deep, heavy saucepan so it is at least 5 cm (2 in) deep, and heat to 170 °C (340 °F).

9. 9

   Drop in rounded tablespoons of the mixture, 5-6 at a time, using a second spoon to push them off.

10. 10

    Fry for 4-5 min, turning once or twice, until puffed and deep golden. Keep the oil at 170 °C (340 °F) so the centers cook through before the outsides darken.

11. 11

    Lift out with a slotted spoon, drain on paper towels and sprinkle with salt. Serve hot, in a single layer so they stay crisp.

Imported from blog.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.