 |
 |
 |
Beignets de Pommes de Terre (Potato Fritters) (Serves 6) 4 to 5 potatoes (about 1 1/3 pounds) 3 eggs 2 tablespoons flour 1 medium onion, peeled and grated (about 1/2 cup) 1 tablespoon chopped parsley 1 teaspoon salt 1/8 teaspoon freshly ground white pepper 2 tablespoons heavy cream 1 cup (approximately) vegetable oil Peel, wash, and grate the potatoes. The potatoes should be liquid. Press the mixture in a towel to extrude some of the juices, Mix with the eggs, flour, grated onion, parsley, salt, pepper, and cream. Heat 3 tablespoons of oil at a time in a large skillet and drop 2 tablespoons of the batter for each fritter. Make 3 or 4 fritters at a time, depending on the size of the skillet. Cook about 2 minutes over medium heat on the first side; turn over and cook 1 minute on the other side. Repeat until you use all the batter. Yield: About 12 to 14 fritters. Serve as quickly as possible because the fritters will eventually soften and lose their crispness. Return to Top |
|
© 2001 jacquespepin.net |