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Potato Puffs
Oberösterreich — Mother recipe · en it
This traditional dish from Oberösterreich offers a delicious and crispy experience, perfect as an appetizer.
📷 compiled by The Ladies' Aid Society of the Wayne Methodist Episcopal Church, Wayne, PA — Public domain (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 400 g of potatoes
- 100 g of gruyere cheese
- 1 egg
- 1 tablespoon of chopped onion
- 1 tablespoon of butter
- Salt and pepper to taste
- Oil for frying
- 100 g of flour
Method
- Peel the potatoes, steam them for 20-25 minutes or until soft. Let them cool.
- Place the potatoes, egg, chopped onion, butter, salt, and pepper in a food bag.
- Using a spoon, extract potato pieces from the bag and place them in a bowl.
- Add the flour and mix well to form a dough.
- Fry the dough pieces in hot oil until golden and crispy.
- Drain the puffs on paper towels and serve hot.
- Alternatively, you can prepare a potato and gruyere compote, mixing the potatoes with the gruyere, egg, chopped onion, butter, salt, and pepper, then cooking it in a pan and serving it as crostini.
The story
Potato puffs originate from Oberösterreich, where they have been a popular and home-cooked dish for generations.
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