French · Dinner
Fried Potato Puffs
French pommes duchesse-style fried potato puffs made from mashed russet potato bound with egg yolk and Gruyère cheese, seasoned with nutmeg and chives, coated in panko breadcrumbs, then deep-fried until golden and crisp. Served hot with lemon wedge and Dijon-spiked mayonnaise.
$3
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
14.8gProtein
39.7gFat
48.6gCarbs
2.9gSugar
3.8gFiber
612mgSodium
333mgChol
13.9gSat Fat
980mgPotassium
260mgCalcium
2.6mgIron
0.7mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free-adaptable
herb-salt
hidden-gems
vegetarian
gluten-free
Instructions
1
Prep
Peel and cut the russet potato into even chunks, then cover with cold salted water in a saucepan.
2
Boil
Bring to a boil over high heat and cook 15 to 18 minutes until a knife slides through with no resistance.
3
Build
Drain thoroughly, return to the hot pan for 1 minute to steam off moisture, then mash smooth. Beat in butter, Gruyère, egg yolk, nutmeg, chives, salt, and pepper until stiff.
4
Chill
Cover and refrigerate 30 minutes until firm enough to shape without sticking.
5
Shape
Divide the chilled mixture into 4 to 5 balls using lightly floured palms, then roll each first in flour, then beaten egg, then panko, pressing gently so crumbs cling.
6
Fry
Heat vegetable oil to 350°F in a small deep pot and fry the puffs for 3 to 4 minutes, turning once, until deep golden brown and crisp all over.
7
Drain
Lift onto a paper towel-lined plate and let rest 1 minute to drain excess oil.
8
Finish
Stir mayonnaise and Dijon mustard together in a small bowl until smooth.
9
Plate
Arrange the potato puffs on a warm plate with the lemon wedge and mustard mayonnaise alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g russet potato
- 2 oz56g Gruyère cheese
- 22 large egg yolk, plus 1 whole egg for coating
- 2 tbsp2 tbsp unsalted butter
- 1/4 tsp1/4 tsp ground nutmeg
- 2 tbsp2 tbsp chives
- salt and black pepper to taste
- 6 tbsp48g all-purpose flour, for dredging
- 2/3 cup70g panko breadcrumbs
- 2 1/2 cups600ml vegetable oil, for frying
- 22 lemon wedge, for serving
- 2 tbsp2 tbsp mayonnaise
- 1 tsp1 tsp Dijon mustard
