DAUPHINE APPLE
Portions : 6
Preparation time: 40 minutes - Cooking time: 40 minutes
Ingredients
- 1 kg (2.2 lb) russet potatoes, peeled and halved
- 60 g (1/4 cup) unsalted butter
- 4 eggs, yolks removed
- q.s nutmeg, grated
- salt and pepper to taste
Breadcrumbs
- 250 gr (1 cup) flour
- 2 eggs
- 60 ml (¼ cup) milk
- Breadcrumbs as needed
Preparation
- Place the potatoes in a pan of cold, salted water and cook over low heat for about 20 minutes, or until tender. Drain carefully.
- Preheat oven, rack in center, to 200°C (400°F).
- Strain the potatoes through a potato masher and return them to the pan. Over low heat, stirring constantly, add the butter, then the egg yolks, one at a time. Mix well and season with salt and pepper.
- Form into balls.
- Preheat oil in deep fryer to 190° C (375° F).
- Arrange a bowl of flour, another bowl of milk and eggs beaten with a fork, and a final bowl of breadcrumbs.
- Roll the mashed potato balls in the flour, then in the egg beaten with milk, then in the breadcrumbs, then again in the egg and finally in the breadcrumbs.
- Fry the breaded balls for 2-3 minutes, or until golden-brown. Place the cubes on a paper towel.
