These are French fried potato puffs. What else do I really need to say? I love to eat these as canapes with some smoked salmon dip and caviar. Or just caviar. Or just plain. I’ll take them any way I can get them, really. Also a great way to use up leftover potatoes in your fridge!
1 pound potatoes, scrubbed clean
3 tablespoons kosher salt
3 tablespoons unsalted butter, diced
½ cup flour, sifted
2 medium eggs
Freshly ground black pepper
Vegetable oil for deep frying
For the Potatoes:
1. Combine the potatoes and coarse sea salt in a large saucepan, and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife.
2. Drain and let the potatoes cool enough to handle.
3. Peel the potatoes and pass them through a food mill or ricer.
4. Preheat the oven to 300 degrees. Line a medium baking dish with parchment paper. Spread the potatoes in the dish and bake for 10 minutes, stirring halfway through, to evaporate some of their moisture. Season to taste with salt and pepper.
For the pâte-à-choux:
1. Combine the butter, pinch of salt, and 1/2 cup water in a medium saucepan. Place over medium-high heat and bring to a boil.
2. Remove from heat, add flour all at once and stir vigorously with a wooden spoon until fully incorporated.
3. Return to low heat and stir until the mixture forms a ball and pulls away from the sides of the pan. Stir for 3-5 more minutes to evaporate some of the moisture.
4. Transfer to a mixing bowl and let cool for 2 minutes. Meanwhile, in a small bowl, beat 1 egg lightly with a fork. Set aside. Add the second egg to the potato mixture and stir with a spatula until well blended. Stir in the beaten egg, tablespoon by tablespoon, just enough to make the pâte-à-choux smooth, shiny and elastic; the entire egg may not be needed.
5. Add the potatoes to the pâte-à-choux, season with pepper and beat with a spatula to combine
6. Heat 4 inches of oil in a deep fryer or large saucepan until a candy thermometer registers 320 to 340 degrees. Line a medium baking dish with a double layer of paper towels. The first pomme dauphine will be a test of the seasoning and the oil temperature. Using 2 tablespoons of the potato mixture, shape a 1-inch ball and drop it into the oil. It should fall to the bottom and bob up after a few seconds. (If it doesn't, the oil isn't hot enough.
7. Fry until puffy, golden and crisp, about 3 minutes, flipping it from time to time with a mesh skimmer. Remove from the oil with the skimmer, transfer to the prepared dish and season with a pinch of salt. Shake the dish lightly so the paper towels absorb excess oil. Let cool for a minute, taste and adjust the seasoning accordingly.
Yields about 10 crepes
These crepes are great with both savory and sweet applications. Or both! They are super simple to make and they’re gluten free. Fill them with ham and cheese, or some apples and parsnips, or ice cream.
1 cup buckwheat flour
1 teaspoon salt
1 cup milk
1 tablespoon melted butter
¼ - ½ cup water
1. Combine all the ingredients (except water) in a blender, and blend until smooth.
2. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
3. When you're ready to make crêpes, thin the batter with water.
4. Preheat a non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating.
5. Cook the crêpe for 1 to 2 minutes on the first side, until it's golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.