Equipment
Ingredients
Potato Base
- 500 g yukon gold potatoes, peeled and cubed
- 5 g salt
Pâte à Choux
- 125 ml water
- 60 g unsalted butter, cubed
- 75 g all-purpose flour, sifted
- 2 eggs, room temperature
- 1 g nutmeg, ground
- 1 g white pepper
Frying
- 1000 ml vegetable oil
Nutrition (per serving)
Method
Place peeled potato cubes in a pot, cover with cold water, add salt, and bring to a boil. Reduce heat and simmer until fork-tender.
Drain the potatoes thoroughly. Return them to the hot empty pot over low heat for 1-2 minutes to evaporate excess moisture (crucial for fluffiness), then pass through a ricer into a large bowl.
In a saucepan, combine water and butter. Bring to a rolling boil so the butter melts completely before the water evaporates significantly.
Remove from heat immediately. Dump in all the flour at once and beat vigorously with a wooden spoon until a smooth ball forms.
Return saucepan to medium heat. Cook the dough ('drying it out'), stirring constantly, until a thin film forms on the bottom of the pan and the dough pulls away cleanly from the sides.
Transfer dough to a cool bowl. Let sit for 5 minutes. Beat in the eggs one at a time, ensuring the first is fully incorporated before adding the next, until the pastry is smooth and glossy.
Fold the riced potatoes into the choux pastry. Season with nutmeg and white pepper. Mix until uniform.
Heat frying oil to 170°C/340°F. Using two spoons or a small scoop, form quenelles or balls of the mixture and carefully drop into the hot oil. Do not overcrowd.
Fry for 4-5 minutes, turning occasionally, until they puff up significantly and turn deep golden brown.
Remove with a spider strainer and drain on a wire rack or paper towels. Season immediately with fine salt while hot.
Chef's Notes
- The ratio of potato to choux is flexible, but a 2:1 ratio (by weight of cooked potato to choux dough) offers the best balance of potato flavor and airy lift.
- Use a ricer, not a hand masher or food processor. A ricer creates the fluffy texture required; a food processor will turn the potatoes into a gluey paste.
- If the batter feels too soft to shape, let it rest in the fridge for 20 minutes to firm up the butter.
- Drying the potatoes (step 2) is the secret to a crispy crust. Wet potatoes make for soggy fritters.
Storage
Refrigerator: 2 days — Texture suffers significantly; reheat in oven.
Freezer: 1 month — Freeze raw shaped balls on a tray, then bag. Fry directly from frozen (add 1-2 minutes).
Reheating: Reheat in a 180°C/350°F oven for 5-8 minutes to recrisp.
