Active Time
1 HR 10 MIN
Total Time
1 HR 40 MIN
Serves : makes about 60 fritters
© Frederic Lagrange

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

Preheat the oven to 350°. 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.

Step 4    

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.

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Aggregate Rating value: 4

Review Count: 1789

Worst Rating: 0

Best Rating: 5

Author Name: M Steele

Review Body: I am interested in the role the nonfat dry milk plays

Review Rating: 5

Date Published: 2016-10-27