If you are looking for a different way to have a potato snack or an appetizer, read on.
Recipe for pommes souffle (potato puffs)
If you are looking for a delicious and unique way to serve a potato as an appetizer, look no further.
The potato soufflés/puffs up and resemble two potato chips stuck together. They are difficult to make, so feel free to make a large batch, as not all of them will turn out as expected.
Serve them, for example, with mayonnaise or another good dip.
This is my version of a Pommes Soufflé. I must honestly admit that I don’t know if the correct Pommes Soufflé is a thin, flat, puffed-up french fry or if it has the form I’ve chosen here.
Servings: people
Pommes Souffle (potato puffs)
If you are looking for a different way to have a potato snack or an appetizer, read on.
Equipment
- Mandoline Slicer can be replaced with a good knife
- Deep fryer can be replaced by a pot/pan with oil
Ingredients
- 2 pcs. Baked Potato
- 1 pcs. Egg White circa
- 16 gram Potato Flour circa
Instructions
- Cut baking potatoes very thin on a mandolin. So thin that you can read the newspaper through them.
- Pat the potato slices dry on a clean kitchen towel.
- Brush one side of each potato slice with egg whites and sprinkle half of the potatoes with potato flour (use a fine sieve).
- Place the other brushed potato slice on top, with the brushed side down towards the potato flour.
- Press them together. And cut the potatoes with a cutter so they become round.
- Make sure the oil in your deep fryer (or pot/pan) is 170 degrees Celsius (338 degrees Fahrenheit).
- Add a few at a time (not too many, as it will lower the oil's temperature too much) and after a while, they will begin to puff up.
- They need a couple of minutes until they have turned color.
- Take them out and place them on absorbent paper.
- Add a little salt and serve immediately.