Crispy Potato Puff Balls 3/100

By Tasty · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the potatoes in 1/4 cup of canola oil and 1 tablespoon of the salt, wrap each in foil, and bake on a sheet for 40 minutes until tender all the way through. Let them cool.
3. Bring the toasted cumin seeds and 1 cup of water to a boil over medium-high heat. Slowly whisk in the semolina to avoid lumps, then reduce to medium-low and cook about 4 minutes until the moisture is gone. Move to a large bowl and let it sit at room temperature.
4. Peel the cooled potatoes, push them through a ricer into the semolina, then add the remaining 1 tablespoon of salt and the black pepper and mix thoroughly.
5. Roll the dough into 1/2-inch balls.
6. Heat the remaining 3 cups of canola oil in a medium pot with a deep-fry thermometer over medium heat until it reaches 350°F (180°C), then lower the heat to low to hold the temperature.
7. Fry about 8 puffs at a time for about 3 minutes until golden brown and crisp. Lift out with a spider onto a paper towel-lined plate. Let the oil return to 350°F (180°C) between batches.
8. Serve warm.

Summarized from Tasty's video. Watch it for the details.

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