Swiss Potato Puffs
Crispy and delicious potato puffs with a fluffy mashed potato interior, perfect for any gathering.
Ingredients
- 2 lbs 900g potatoes, peeled and diced
- 1/2 cup 120ml milk
- 2 tbsp 30ml butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup 120g all-purpose flour
- 2 large eggs
- 2 cups 240g panko breadcrumbs
- Vegetable oil for frying
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Potatoes:
- Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and transfer to a large bowl.
- Mash the potatoes with milk, butter, salt, black pepper, garlic powder, and onion powder until smooth and creamy.
Form the Puffs:
- In a separate bowl, mix the flour with a pinch of salt and pepper.
- In another bowl, beat the eggs.
- In a third bowl, place the panko breadcrumbs.
- Using a small ice cream scoop or spoon, form the mashed potatoes into small balls.
- Coat each ball in flour, then dip in the beaten eggs, and finally roll in the panko breadcrumbs, ensuring they are evenly coated.
Fry the Puffs:
- Heat about 2 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Carefully place the coated potato balls into the hot oil and fry until golden brown and crispy, about 2-3 minutes on each side.
- Remove the puffs with a slotted spoon and drain on paper towels to remove excess oil.
Serve:
- Transfer the Swiss Potato Puffs to a serving platter.
- Garnish with chopped fresh parsley and serve hot with your favorite dipping sauces.
Notes
- Ensure the potatoes are fully cooked and tender before mashing.
- You can adjust the seasoning to suit your taste preferences.
- For a lighter version, use low-fat milk and reduce the amount of butter.