Crispy Puffs With Potatoes And Spicy Yogurt Recipes

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CRISPY CREAMY POTATO PUFFS



Crispy Creamy Potato Puffs image

This was in the last issue of the Food and Wine magazine, and it really is so good. Its easy to do, but the hardest thing is the time. It is better if you use the potato ricer as it calls for. Gives the potatoes an entirely different texture. What a unique way to serve potatoes for the holidays! Serving size is an estimate, as it makes 60 potato puffs.

Provided by Lou6566

Categories     Potato

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 9

2 1/4 lbs baking potatoes, peeled and cut into 2-inch chunks
salt
1 large egg, beaten
1 tablespoon unsalted butter
2 tablespoons nonfat dry milk powder
2 tablespoons freshly grated parmigiano-reggiano cheese
1/2 cup all-purpose flour
1 pinch of freshly grated nutmeg
vegetable oil, for frying

Steps:

  • Put the potatoes in a large saucepan and cover with water. Add a large pinch of salt and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Cook for 1 minute over high heat, shaking the pan frequently to dry out the potatoes.
  • Pass the potatoes through a ricer into a large bowl. Stir in the egg, butter, dry milk, cheese, flour and nutmeg; season with salt. Using floured hands, roll the potato mixture into 1-inch balls; you should have about 60.
  • Preheat the oven to 350°F In a large nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working in batches of about 12, fry the potato balls over moderately high heat until they are browned on 3 sides, 2 to 3 minutes per side. Drain on paper towels, season lightly with salt and transfer the potato balls to a large rimmed baking sheet. Repeat with the remaining balls.
  • When all of the puffs are fried, reheat them in the oven for about 10 minutes. Serve at once.
  • MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated overnight. Bring the potato balls to room temperature before frying.

Nutrition Facts : Calories 138.8, Fat 2.1, SaturatedFat 1.1, Cholesterol 25.2, Sodium 36.4, Carbohydrate 26.2, Fiber 2, Sugar 1.7, Protein 4.1

CRISPY POTATO PUFFS



Crispy Potato Puffs image

Crispy coating surrounds a velvety potato filling in these adorable puffs. They make a perfect side for meats and poultry. Best of all, the recipe makes 2 dozen, so you can use just the number you need for dinner.-Eva Tomlinson, Bryan, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings (2 puffs each).

Number Of Ingredients 7

4 pounds cubed peeled potatoes (about 11 cups)
1/2 cup 2% milk
1/4 cup butter, cubed
1-1/2 teaspoons salt
1/2 cup shredded cheddar cheese
1-1/2 cups crushed cornflakes
6 tablespoons sesame seeds, toasted

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape., In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown., Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.

Nutrition Facts : Calories 248 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 466mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

CRISPY PUFFS WITH POTATOES AND SPICY YOGURT



Crispy Puffs with Potatoes and Spicy Yogurt image

Number Of Ingredients 14

1 large russet potato (or any potato)
1/4 cup Minty Sonth Chutney with Mango (or Tamarind) Powder and Jaggery
1/4 cup Cilantro-Lime Chutney
New Delhi Street Food Masala or Chaat Masala (see Spices and Other Seasonings) or store-bought
1 cup , canned garbanzo beans, , drained and coarsely mashed
1/4 cup finely chopped fresh cilantro, including soft stems
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon peeled minced fresh ginger
20 to 24 paani-poori puffs, store-bought
2 cups nonfat plain yogurt, whisked until smooth
1 teaspoon cumin seeds, dry-roasted and coarsely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1/2 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper, or to taste

Steps:

  • 1. Cook the potato in lightly salted boiling water to cover until tender, about 15 minutes. Drain the potato, let cool, then peel and mash it. Meanwhile prepare both chutneys and the masala.2. In a medium bowl, mix together the mashed potato, chickpeas, cilantro, green chili peppers, ginger, and masala.3. With a clean thumb or forefinger, gently make a big hole on the thin side of each puffed poori and fill with about 1 tablespoon of the potato mixture. Place on a serving platter, and scatter whatever potato mixture is leftover on top of the poories.4. Into the yogurt, mix in the cumin, salt, and cayenne pepper, and pour it over the stuffed poories. Drizzle the chutneys on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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