Pommes Dauphine (Potato Puffs)

Ingredients

• 1 lb Russet Potatoes
• 1/2 cup Water
• 4 tablespoons Unsalted Butter
• 1/2 cup Chickpea Flour
• 2 large Eggs
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 cups Vegetable Oil

Instructions

1. 1Peel the 1 lb Russet Potatoes and place them in a medium pot. Cover with cold water and bring to a boil over high heat. Cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes very well and return them to the empty pot over low heat for 1 minute to dry out any remaining moisture. Mash the potatoes thoroughly until smooth, then set aside.
2. 2In a small saucepan, combine the 1/2 cup Water and 4 tablespoons Unsalted Butter. Bring this mixture to a boil over medium-high heat.
3. 3Remove the saucepan from the heat. Immediately add the 1/2 cup Chickpea Flour all at once and stir vigorously with a wooden spoon until a smooth, cohesive dough forms.
4. 4Return the saucepan to low heat. Cook the chickpea flour dough, stirring constantly, for 1-2 minutes to dry it out slightly. Transfer this dough to a large bowl and let it cool for about 5 minutes.
5. 5Add the mashed potatoes to the slightly cooled chickpea flour dough. Mix them together until well combined.
6. 6Add the 2 large Eggs one at a time, mixing thoroughly after each addition until fully incorporated into the potato mixture. Stir in the 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper.
7. 7Pour the 2 cups Vegetable Oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
8. 8Carefully drop rounded tablespoons of the potato mixture into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until the potato puffs are golden brown and crispy all over. Use a slotted spoon to remove the Pommes Dauphine from the oil and place them on a plate lined with paper towels to drain.
9. 9Serve the Pommes Dauphine immediately.

Substitutions

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