Potato doughnuts recipe
Some history
The "cul de poule" is a hemisphere-shaped container, like a salad bowl with a rounded bottom. It is very useful for all mixing preparations in cooking and baking. Its hemispherical shape makes it easier to use the whisk and to mix the ingredients well. Although it is often made of stainless steel, it can also be made of aluminium, copper, brass or glass.
Ingredients
- 600g potatoes (Bintje)
- 100g Beaufort cheese
- 2cl white wine
- 1 bunch of parsley
- 2 eggs
- 2cl cream
- Salt, pepper
- nutmeg
Preparation
Peel and grate the potatoes.
Season with salt, pepper and nutmeg, then squeeze them by hand to remove water.
Place the grated potato in a round-bottomed "cul de poule" mixing bowl.
Add the grated Beaufort, the white wine, the chopped parsley, 2 eggs and the cream.
Knead then put in a plastic wrap and let it rise all night.
The next day, make small balls with the dough and fry them gently in a pan.
Place the fried balls on a cloth to remove excess oil.
Then, enjoy!
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.