Potato Bomb Recipe
The potato bombs are called this way due to their spherical shape after frying; they are very easy to prepare and will impress your guests…An “addictive” fritter, so good and dynamic in their simplicity that they won’t stop eating them. You can indeed serve the bombs as an appetizer, a rustic snack, a dinner with friends; you can accompany them with cheeses and cured meats, with vegetables and sauces…Feel free to get creative.
An Italian dish that whets the appetite, called in different ways, prepared in different forms…I found this method to get the same amount to fry very simply without dirtying too many pots and cutlery, practical and clean.
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Flour, potatoes, water…
- 10.5 oz potatoes
- 12.3 oz flour
- 1.25 cups water
- 1 cube compressed yeast
- to taste salt (Normally, two percent salt is used…)
Tools
A bowl for mixing, deep frying pan, piping bag…
Steps
Boil the potatoes with their skin, peel them, and mash them into a puree; mix the flour with the still warm puree (this will help with rising), the water, the yeast, and the salt.
Knead carefully for at least ten minutes, until you get a well-braided and soft dough like in the photo or video.
Once risen, transfer into a piping bag and make a cut about three-quarters of an inch wide. I use disposable ones, even though I’m generally against it, I allow myself this waste every now and then because I haven’t found my ideal piping bag yet. With thumb and index finger greased, drop a piece of dough at a time into hot oil.
Fry, stirring continuously…
When they are golden, remove them with a skimmer and transfer onto paper towels.
Serve immediately with sauces and cured meats.
As mentioned above, this recipe is perfect for a dinner with friends, a happy hour, or an appetizer…The only problem is that they disappear quickly! They are good even the next day, but freshly made they are unmatched!
