Cheesy Potato Puffs with a Spanish Twist
Cheesy Potato Puffs with a Spanish Twist
Buñuelos de Patata y QuesoThese crispy delights, a harmonious blend of potatoes and cheese, are cherished by both young and old. To experience their true Spanish charm, be sure to use high-quality Manchego cheese, the quintessential Spanish cheese known for its robust flavor.
Ingrediënten
Makes approximately 18 delectable tapas
- 1 pound of potatoes
- 2 teaspoons of extra-virgin olive oil
- ⅛ teaspoon of lemon zest
- 3 tablespoons of finely grated aged Manchego or Parmesan cheese
- ¼ teaspoon of freshly grated or ground nutmeg
- 1 tablespoon of all-purpose flour
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon of milk
- 1 large egg lightly beaten
- Bread crumbs for coating
- Extra-virgin olive oil for frying
Instructies
- Begin by placing the potatoes in a small saucepan, covering them with cold water, and adding a pinch of salt.
- Cover the saucepan and bring it to a gentle simmer over low heat.
- Allow the potatoes to cook for about 15 minutes or until they become tender when pierced with a knife.
- Drain them well and let them cool slightly, then peel them.
- Pass the potatoes through a ricer into a medium-sized bowl.
- Stir in the 2 teaspoons of olive oil, the lemon zest, cheese, nutmeg, flour, and season with salt and pepper to your liking.
- Finally, incorporate the milk and beaten egg into the mixture.
- Shape the potato mixture into 1-inch balls, creating delightful puffs.
- Place the bread crumbs in a shallow bowl.
- Heat at least 1 inch of extra-virgin olive oil in a medium skillet over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a lovely light brown in just 60 seconds.
- Gently coat each puff in the breadcrumbs, ensuring an even and crispy exterior, and carefully place them in the hot oil.
- Fry the puffs, turning them once with tongs, until they achieve a beautiful golden hue.
- Using a slotted spoon, transfer the golden puffs to paper towels to allow any excess oil to drain.
Notes / Tips / Wine Advice:
Serve these delightful tapas while they are still hot and savor the rich Spanish flavors they offer.
