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Potato puffs

Ingredients 9
Servings 6


  • 375
    cake flour
  • pinch salt
  • 12
    baking powder
  • 1
    egg, whisked
  • 200
    enough water to make a stiff batter
  • 6
    potatoes, peeled and thinly sliced
  • 1
    onion, sliced into rings
  • oil for deep-frying


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.

Read more on: deep-fry  |  starch

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