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Crispy Potato Puffs
Golden outside, soft and light inside — an easy family snack.
These potato puffs are a simple snack my kids have always enjoyed. They’re made with mashed potato, flour and eggs, then piped into small shapes and fried until light golden. I like serving them warm with a simple ketchup and sweet chilli dipping sauce.
Crispy Potato Puffs
Ingredients
- ½ cup mashed potato
- ½ cup water
- ½ cup all-purpose flour
- ½ tablespoon butter
- 2 eggs
- ½ teaspoon black pepper
- Salt, to taste
- ¼ teaspoon dried mint, optional
- Dried parsley can be used instead of mint
- Oil, for deep frying
Dipping sauce: Mix equal parts ketchup and sweet chilli sauce.
Instructions
- Heat the water and butter in a saucepan until the butter melts.
- Add the flour and stir until the mixture forms a dough.
- Transfer the dough to a bowl.
- Add the mashed potato, salt, black pepper and dried mint. Mix well.
- Add one egg and mix until incorporated.
- Add the second egg and mix again until smooth.
- Transfer the mixture to a piping bag fitted with a decorative tip.
- Pipe small portions and deep-fry until light golden brown.
- Drain and serve warm with the dipping sauce.
Tips for the Best Potato Puffs
- Use mashed potato that is not watery so the mixture stays pipeable.
- Add the eggs one at a time and mix well after each addition.
- Keep the puffs fairly small so they cook evenly.
- Serve them soon after frying for the best texture.
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