Vegetarian
Dauphine potatoes
Mashed potatoes blended with choux pastry and then fried: light, crispy, and fluffy little puffs.
Ingredients
Ingredients
Choux pastry
Spices & seasoning
Nutrition facts
210 kcal per serving
- Protein
- 6 g
- Carbohydrates
- 24.8 g
- of which sugars
- 1.1 g
- Fat
- 8.9 g
- Fiber
- 2.2 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Boil the potatoes and mash them dry, with no milk or butter.
- Choux pastry: bring the water, butter, and salt to a boil, add the flour all at once and stir over heat for 1 min to dry it out, then beat in the eggs one at a time.
- Mix the mashed potatoes with the choux pastry and season with nutmeg.
- Shape into quenelles with two spoons and fry for 4 to 5 min at 340°F (170°C), until puffed and golden.
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Spanish
Dauphiné
Provençal
North African
Italian
American
Original Ecomely recipe.