Using potato flakes, this side dish will delight your dinner guests for sure. Pommes dauphines are a staple of French cuisine, crispy on the outside and soft on the inside. These golden bites are perfect alongside a roast or poultry, and are sure to impress both adults and children alike.<\/p>\n
For 8 servings:<\/p>\n
– Water: 1\/2 liter
\n– Butter: 100 g
\n– Flour: 190 g
\n– Eggs: 5
\n– Sugar: 4 cubes
\n– Salt: 1\/2 teaspoon
\n– Pepper: 1\/2 teaspoon
\n– Nutmeg: a pinch
\n– Potato flakes: 125 g<\/p>\n
Total time: 50 minutes<\/p>\n
– Prep: 40 minutes
\n– Cook: 10 minutes<\/p>\n
1. Start by heating the water, salt, sugar, and butter in a saucepan. Once the butter has melted, add the flour all at once and stir vigorously until the mixture forms a ball and no longer sticks to the sides of the pan.<\/p>\n
2. Remove the pan from the heat and, out of the fire, incorporate the eggs, pepper, and a pinch of nutmeg, beating the mixture well. Using a stand mixer can make this step easier. Finally, fold in the potato flakes.<\/p>\n
Heat the frying oil to 320\u00b0F (160\u00b0C). Using two tablespoons, shape the dough into small walnut-sized balls. Drop 8 to 10 balls into the hot oil (depending on the size of your fryer). The pommes dauphines will puff up and float to the surface. Turn them to ensure even cooking. Once they are lightly golden, remove and drain on a plate lined with paper towels.<\/p>\n\n\n