These were a favourite side dish on many restaurant menus in the seventies. Not only do they look attractive, but having a silky texture on the inside and a delicious crispiness on the outside, makes them a wonderful accompaniment to most main meals. The inclusion of egg yolks and milk powder increase the protein content of this dish.
I use Maris Piper or King Edward potatoes but any floury varieties can be used. You may wish to add a pinch of nutmeg or you could add herbs or parmesan to the mixture.
You will need a large star nozzle and piping bag to make these, however, if you don’t have a piping bag, use a food/freezer bag with the corner cut off.
These lend themselves well to being made ahead of time and reheated when required. If frozen, defrost in the fridge overnight and reheated in a microwave or oven until hot, although they will retain maximum crispiness when reheated in the oven.
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