1 pound potatoes, peeled and washed
choux pastry, recipe below
1/4 teaspoon grated nutmeg
Cut potatoes into large cubes. Boil in salted boiling water
until tender. Drain and put through a ricer.
Combine potatoes and choux
pastry. Mix well. Season to taste with salt and nutmeg.
Preheat deep fryer
to 350 degrees. Spoon the potato mixture into a pastry bag fitted with a plain
-inch tip. While pressing the mixture out, cut into round balls with a small
knife and carefully drop into the hot oil. Continue dropping balls into oil. Do
not overload fryer.
After a few minutes, the potatoes will puff and float,
and turn golden brown. Transfer to a tray lined with paper towels to absorb
oil. Keep warm. Continue with revegetablesing potato mixture.
1 cup water
1/2 cup salted butter
1 cup flour
4 large eggs
Heat water and butter in a saucepan, until butter melts and water comes
to a boil. Remove from the heat and add flour all at once. Stir vigorously with
a wooden spoon over low heat until mixture no longer sticks to pan and forms
into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat
mixture until smooth.