Magic Potato Puffs
Transform your leftover potatoes into a bite-sized culinary wonder with these irresistible Magic Potato Puffs! Light, crispy, and golden on the outside with a velvety, cheesy interior, these savory delights are a perfect blend of creamy mashed potatoes, Parmesan cheese, and a hint of garlic. Piped into elegant shapes and fried to perfection, they deliver a mouthwatering crunch in every bite. Ready in under an hour, this easy recipe is perfect for appetizers, party snacks, or indulgent side dishes. Serve them warm with your favorite dip, and watch them disappear faster than you can make them!
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Ingredients
- 500 grams Potatoes
- 50 grams Unsalted butter
- 60 grams All-purpose flour
- 2 large Eggs
- 40 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 500 milliliters Vegetable oil
Directions
Step 1
Peel and dice the potatoes into equal-sized chunks. Add them to a pot of cold water and bring to a boil. Cook until the potatoes are tender and fork-tender, about 15 minutes.
Step 2
Drain the potatoes and mash them until smooth using a potato masher or a ricer. Let the mashed potatoes cool slightly.
Step 3
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Step 4
Gradually incorporate the mashed potatoes into the roux, stirring continuously until the mixture is smooth and lump-free.
Step 5
Remove the saucepan from heat and let the mixture cool for 5 minutes. Then, beat in one egg at a time, ensuring each egg is fully incorporated before adding the next.
Step 6
Stir in the Parmesan cheese, salt, garlic powder, and black pepper until well combined.
Step 7
Transfer the mixture to a piping bag fitted with a star tip for a decorative appearance. Line a baking sheet with parchment paper or lightly grease it.
Step 8
Pipe small mounds of the potato mixture onto the prepared baking sheet, leaving some space between each puff.
Step 9
Heat the vegetable oil in a deep fryer or large saucepan to 180°C (350°F). Carefully drop the piped potato mounds into the hot oil in batches. Fry until golden and crispy, about 3-4 minutes per batch.
Step 10
Using a slotted spoon, transfer the fried potato puffs to a plate lined with paper towels to drain excess oil.
Step 11
Serve the Magic Potato Puffs warm with your favorite dipping sauce, and enjoy!
Nutrition Facts
| Serving size | 1231.5 grams (1231.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5145 |
| Total Fat 507.50g | 651% |
| Saturated Fat 99.50g | 497% |
| Polyunsaturated Fat 284.00g | |
| Cholesterol 523mg | 174% |
| Sodium 3241mg | 141% |
| Total Carbohydrate 153.80g | 56% |
| Dietary Fiber 12.90g | 46% |
| Total Sugars 6.40g | |
| Protein 47.90g | 96% |
| Vitamin D 82IU | 410% |
| Calcium 595mg | 46% |
| Iron 10mg | 57% |
| Potassium 2908mg | 62% |
Source of Calories