Potato puffs

Name: Potato puffs
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 375.00 ml flour cake; salt pinch; 12.00 ml Baking powder; 1.00 eggs whisked; 200.00 ml water; 6.00 potatoes peeled and thinly sliced; 1.00 onion sliced into rings; oil for deep frying

6 servings

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Starch

By Food24 November 03 2009

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Ingredients (8)

BATTER

375.00 ml	flour — cake
	salt — pinch
12.00 ml	Baking powder
1.00	eggs — whisked
200.00 ml	water
6.00	potatoes — peeled and thinly sliced
1.00	onion — sliced into rings
	oil — for deep frying

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Method:

Combine cake flour, salt and baking powder and add the egg and just enough water to form a fairly stiff batter. Leave.
Boil the potatoes in a little salted water till slightly soft but not broken. Drain.
In a saucepan, heat oil for deep-frying. Place an onion ring between two potato slices. Place on a spoon and dip in the batter till well coated. Carefully drop the coated potato slices in the oil and fry till golden brown on the outside and till the potatoes are done. Drain on paper towelling.
Serves 4-6.