Potato cream puffs
Potato cream puffs
Potato cream puffs
5
1
Stefano Moraschini
In a bowl, mix the flour with the egg yolk, add beer until you have a smooth cream, combine 1 tbsp of oil, salt and incorporate the egg whites.
Cut the potatoes into thin slices and dip into the batter.
FRY in abundant boiling oil.
Remove the meat from the Pan as they become browned and crunchy.
Supporting them on absorbent paper to remove the grease.
Season with salt and serve hot yet.
Calories calculation
Calories amount per person:
384
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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