Make a delicious snack in the form of crispy potato balls. To do this, beat the custard dough with mashed potatoes, fill the resulting confectionery bag, drop the balls and fry them in a deep fryer or in a large pan filled with butter. Put the finished balls on paper towels to drain excess fat and you could enjoy their amazing taste and mouth-watering текстурой. 
Time: 1 hour. 15 min Difficulty: easy Amount: 24 donuts In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 large potato tubers, peeled (approximately 0.5 kg.)
- 1/4 Art. whole milk
- 4 tbsp. l (60 gr.) Butter
- 0.5 tbsp. flour
- 1 large egg + 3 yolks
- Peanut or vegetable oil, deep-frying (approximately 8 Art.)
Recipes with similar ingredients: mashed potatoes, flour, eggs, milk
Recipe preparation:
- Put the potatoes in a medium-sized pot and pour cold water; salt it. Bring to a boil on a moderately strong heat and simmer until cooked, about 20 minutes; drain the water. Pass the potatoes through a press into a large bowl or mash crush to a homogeneous consistency.
- In a medium-sized saucepan, mix milk, butter, 0.5 tsp salt and 1/4 tbsp. water and bring to a boil. Take off fire, add flour and vigorously mix with a wooden spoon. Return the pan to the stove and simmer, stirring, until the dough starts to lag behind the walls of the pan, about 1 a minute. Keep stirring until the dough is slightly brilliant, about 4 more minutes.
- Transfer the dough into the mixer bowl with a spatula nozzle and beat at a moderately high speed for about 1 minute. Add half mashed potatoes and whole eggs and mix. Add the remaining potatoes and egg yolks and beat until creamy consistency, approximately 1 minute.
- Transfer the mixture to a round-tipped confectionery bag 1 cm in diameter. Lay a large sheet of parchment paper on chopping board. Plant about 24 slides (3-4 cm each) potato mixture on parchment. Cut the parchment between the slides with a sharp knife so that each piece of dough lies on its own sheet.
- In a large saucepan, heat 5 cm. Of peanut butter until temperature 160 ° С on a deep fat thermometer. Further working in batches, carefully place each ball of dough on parchment in butter. Paper will fall off during frying; remove it with forceps. Fry until golden color, turning over as needed, 6-8 minutes. Place a slotted spoon on paper towels to drain excess fat. Salt.
