Crunchy Potato Puffs
The crisp, crunchy outside/creamy inside magic that only potatoes can produce is on full display in this handmade, homemade ancestor of the "tater tot."
Prep
20 mins
Total
45 mins
Instructions
Prevent your screen from going dark as you follow along.
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Whisk the flour and onion powder together; set aside.
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Put the water, butter, and 1/4 teaspoon of the salt into a 2-quart saucepan and bring the mixture to a rolling boil. Remove it from the heat and add the flour mixture all at once. Stir vigorously until the mixture forms a ball; this should take only about a minute.
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Remove the pan from the heat and transfer the flour mixture to the bowl of a stand mixer fitted with a paddle. Beat the dough at medium speed for 1 minute. Beat in the eggs one at a time; the mixture will become smooth. Stir in the chives.
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Peel the potatoes and grate into a colander, then sprinkle with the remaining 3/4 teaspoon of salt. Squeeze as much moisture out of the potatoes as you can, and immediately stir them into the dough.
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Put 1 1/2" of vegetable oil in a heavy skillet set over medium heat, or in an electric frying pan set to 350°F.
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When the oil is hot, scoop heaping teaspoons of the dough into it, taking care to drop them from just above the oil's surface (if you're too high above it, the oil will splash). Fry the dough until it puffs up and turns golden brown (about 4 minutes). Turn the puffs over to color the other side for 1 to 2 minutes. Remove the puffs from the oil with a slotted spoon and drain on absorbent paper.
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Sprinkle with salt and serve warm. Or cool completely, then freeze for up to 2 weeks. Reheat in a preheated 350°F oven for 10 minutes, or until warmed through, just before serving.
