Deep Fried Garlic Cheddar Potato Puffs

 


So, off the cuff today (July 4th), I decided that I wanted potato puffs. I then realized that we don't have any potatoes. HOWEVER, we DO have potato flakes. Insert recipe idea here.

You can add darn near ANY ingredients that you want to these... just make sure that the dough is not too wet in the end or the puffs will disintegrate when them hit to oil.

Below is how I made really simple ingredients into one of the tastier and quickest little snack foods that I have ever made.




Ingredients

2 cups mashed potatoes

1 T. Vegetable Oil

1 T. softened butter

1.5 t. salt

1 t. black pepper

1 T. Garlic Salt

5T. corn starch


Instructions



If you are making actual mashed potatoes, peel and cut potatoes into same-sized pieces (to help the boil evenly) and boil for 15 minutes until well done. Potato Flakes, measure it out and add enough water or milk to moisten the potatoes to a firm consistency. You do NOT want them super runny or wet.

Drain the potatoes, add them to a bowl big enough to fit your ingredients in and add in the oil, butter, and spices until pretty much homogeneous. 

Meanwhile, heat enough vegetable oil in a pot to fry the potato puffs. I used about 2 inches of oil in an 8 inch sauté pan. You want it preheated to 350 degrees F at least. If you're not sure if its ready, use a wooden chopstick or wooden spoon handle and out it to the bottom of the oil. If it starts to bubble furiously, its ready.

Add the corn starch to your potato mixture and mix it up until it looks like a dough. You want it pretty stiff but pliable.



Make a rope about 8 inches long out of your dough, with about a 1 inch diameter. Mine made about 4 ropes in total.

When the oil is ready, get a rope and tear off about 1 inch pieces and place into the oil CAREFULLY. Do NOT drop from a huge distance or the oil will splash everywhere. 


Let the puffs cook for about 2 minutes without messing with them so that a good crust forms, then you can wiggle them around in the oil to make sure none of them are sticking together.

Fry for about 5 minutes or until golden brown and remove from oil with a spider or slotted spoon and transfer on to a paper towel lined surface to drain any excess oil.



Sprinkle with some salt immediately after removing from oil for more flavor.








Location: Colorado Springs, CO 80907, USA

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