Monday, 2 September 2013

Potato Puffs

potato puffs
Naughty But Very, Very Nice
I've been feeling a bit more inspired by food, it's still far too hot for my liking but I'm motivated to get in the kitchen and experiment again. These are my most recent creations, the initial idea was to make Japanese Potato Cakes but during the mixing process the consistency produced by my first set of ingredient quantities made me curious, so I stuck with it and these were the end result; crispy on the outside, fluffy on the inside Potato Puffs.

The ingredients listed makes around 10 Puffs when using a tablespoon amount of mixture for each. If you would prefer them smaller use a teaspoon amount each time.


300g White Potatoes
1 Small - Medium Egg
1 Teaspoon Corn Starch
Big Pinch of Sea Salt
Oil for Deep Frying (I use Crisp N Dry blocks)

  • Peel and cut the potatoes into similar size pieces
cut potatoes
Partway Through Cutting
  • Put into a pan of salted water, cover and boil until a knife will easily slide in, around 20 minutes
  • Drain the boiled potatoes and leave to cool
  • Put them into a mixer with the egg and corn starch
potato puff ingredients
Just Three Ingredients
  • Mix until you have a smooth cake batter-like consistency
potato puff batter
Cakey Potato
  • Heat the oil, test the heat by dropping a tiny bit of batter into it, if it floats straight away it's hot enough
  • Get a tablespoon of the mixture and carefully use another spoon to glide the mix into the oil
  • Cook for around 1 1/2 - 2 minutes per side or until golden
  • Cook as many at a time as the pan will allow but don't overcrowd
  • Remove from the oil and drain on kitchen paper
  • Repeat until all the mixture is used
potato puffs
Crispy And Fluffy All In One
When the mixture hits the oil it really does puff up a lot, pretty much double the size so don't put too many in at once.

Wish that I had a photo of one of them cut open so you could see the lovely fluffy inside but I don't. I'm making them again tonight though so I'll add a pic of that tomorrow, it's basically the smoothest mash ever inside with a crispy outer coating.

3/9 As promised:

potato puff
Photo By The Glutenite
There's loads that you can do with these to vary them by adding herbs and spices, garlic, chilli, all manner of different flavours, they're a great alternative to chips, wedges etc and ideal for dipping.

Potato Puffs, the latest Free From G creation and typical comfort food, it is my speciality after all.

EDIT: The key to this recipe is getting lots of air into the 'batter' mix otherwise it just won't work. I know this from a recent experience. I usually use a mixer with quite a wide blade but for some reason it stopped working, so I used a hand blender with a small blade instead. The mixture looked exactly the same but when it was added to the hot oil it was obvious that there was something wrong.

Instead of crisping up the potato stayed soft then basically each Puff merged into one big blob covering the entirety of the oil, it wasn't pretty.

So if you're going to make these you have got to use a mixer with a wide blade like this:


Not this:

hand mixer

Also, once the potatoes, eggs and corn starch are combined, keep mixing for a couple of minutes more to get enough air into it. It's a matter of triumph or disaster, Potato Puffs without enough air are inedible. Trust me!

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