QUENELLE SPOON RECIPES

Name: Dauphine Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-6 serving(s)
Ingredients: 1/4 pint water; 1 pinch salt; 2 ounces butter or 2 ounces margarine; 2 1/2 ounces strong flour; 2 eggs, beaten; 1 lb potato, cooked and mashed; 1 ounce butter; 1 egg yolk

DAUPHINE POTATOES RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Dauphine Potatoes Recipe - Food.com - Food.com - Recipes ... image

This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2-6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 pint water
1 pinch salt
2 ounces butter or 2 ounces margarine
2 1/2 ounces strong flour
2 eggs, beaten
1 lb potato, cooked and mashed
1 ounce butter
1 egg yolk

Steps:

For the choux paste:.
Bring the water, salt and butter to a boil in a saucepan.
Remove from the heat.
Add the flour and mix in with a wooden spoon.
Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
Remove from the heat and allow to cool.
Gradually add the beaten eggs, mixing well.
Potato mixture:.
Add the butter and egg yolk to the warm mashed potatoes; mix well.
Season to taste.
Mix the choux mixture and the potato mixture together, making sure they are well combined.
Mould the mixture into cylinder shapes (or quenelle them using two spoons).
Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.

Nutrition Facts : Calories 706.9, FatContent 42, SaturatedFatContent 24.2, CholesterolContent 397.3, SodiumContent 411.6, CarbohydrateContent 67.4, FiberContent 6, SugarContent 2.3, ProteinContent 16.1

DAUPHINE POTATOES RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Dauphine Potatoes Recipe - Food.com - Food.com - Recipes ... image

This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2-6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 pint water
1 pinch salt
2 ounces butter or 2 ounces margarine
2 1/2 ounces strong flour
2 eggs, beaten
1 lb potato, cooked and mashed
1 ounce butter
1 egg yolk

Steps:

For the choux paste:.
Bring the water, salt and butter to a boil in a saucepan.
Remove from the heat.
Add the flour and mix in with a wooden spoon.
Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
Remove from the heat and allow to cool.
Gradually add the beaten eggs, mixing well.
Potato mixture:.
Add the butter and egg yolk to the warm mashed potatoes; mix well.
Season to taste.
Mix the choux mixture and the potato mixture together, making sure they are well combined.
Mould the mixture into cylinder shapes (or quenelle them using two spoons).
Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.

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