DIRECTIONS:
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Boil the potatoes till soft.
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Drain the potatoes and add the milk, butter, salt and pepper, mash till
lumps are gone.
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Set aside.
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In a pan heat the water, butter and salt till the butter melts.
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Bring to a boil then take off the stove.
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Add the flour at once, all of it and beat with a wooden spoon.
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Continue beating till the flour dough starts to form a "ball".
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Let cool for just a minute then beat in two eggs, stirring to incorporate
well then add the remaining eggs one at a time till it is glossy and falls
from spoon.
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You may not need all of the eggs, so with the last egg inspect the choux
first and if it is loose and shiny, don't add the last egg.
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Now beat the choux into the mashed potatoes.
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Heat the oil to 350F.
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Drop the mixture (carefully) into the fat in small 1 1/2 inch size balls.
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Add only 4 to 6 at a time and cook, turning them as needed, till they are
brown and golden.
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This will take about 5 minutes or less.
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Drain on paper towels or brown paper bag.
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Keep in a warm 300F oven till all are cooked.
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Keep them from touching each other to ensure crispness.
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