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Print Recipe
Potato Type: Russet
Prep Method: BoiledFried

Dish

AppetizerSide DishSnack

Prep Time

45 Mins

Cook Time

5 Mins

Serving

Serves 10-12

Ingredients

  • 20 oz. pâte à choux pastry (see below)
  • 12 oz. potato cooked and riced, dehydrated or a mixture (any leftovers)
  • 6 oz. sweet yellow onion, diced and fully sweated and translucent
  • 1 oz. snipped chive
  • 1.5 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
+

PÂTE À CHOUX

  • 2 cups water
  • 12 Tablespoons butter
  • 1 teaspoon salt
  • 11.5 oz. bread flour
  • 7 eggs

Preparation

  1. Combine riced potato, onion, chive and seasonings.
  2. In mixer with paddle attachment combine potato mixture with pâte à choux pastry until well combined.
  3. Transfer mixture to piping bag with round tip.
  4. Pipe rings onto parchment paper and freeze.
  5. Fry in 350°F fryer until crispy and golden.

PÂTE À CHOUX

  1. Boil water, butter and salt.
  2. Add flour all at once stirring with a wooden spoon until it forms a dough ball that releases itself from the pan.
  3. Transfer into mixing bowl to cool slightly approx. 5 minutes.
  4. On lowest mixer speed incorporate eggs one at a time until fully incorporated.

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Nutrition Facts Per Serving

Calories

320

Fat

25g

Sodium

530mg

Cholesterol

75g

Carbohydrates

20g

Fiber

1g

Protein

5g

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