If you’re in the mood for a simple and delicious side dish, why not prepare these potato puffs with speck? The procedure for making them is very similar to that of choux pastry, with the only difference being that potato puree is added to the dough.
If you have an air fryer available, you can try the potato puffs recipe:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 50 Minutes
- Portions: 20Pieces
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
Ingredients
- 7 oz potatoes
- 1/2 cup all-purpose flour
- 2 eggs
- 2/3 cup water
- to taste salt
- to taste extra virgin olive oil (or seed oil)
- 1 slice speck (about 3.5 oz)
- 1 tbsp butter
Tools
- 1 Pot
- 1 Slotted Spoon
Steps for Potato and Speck Puffs
First, wash the potatoes and place them in a pot large enough to hold them. Cover them with plenty of water. Once the water boils, let them cook for about 30/40 minutes or until the tines of a fork easily penetrate the potatoes.
In the meantime, place a pot on the stove and pour in the water, add a couple of pinches of salt, the butter, and bring to a boil. When the mixture starts boiling, pour in the previously sifted flour, mix quickly and vigorously with a wooden spoon to avoid lumps. Cook everything on low heat for about 3/4 minutes, stirring frequently, then turn off the heat.
Drain the potatoes, and while still hot, peel them and mash them directly into the pot with the flour mixture, mix to combine everything. Then incorporate one egg at a time, mixing vigorously with a wooden spoon. Add the next egg only when the previous one is well absorbed by the dough.
On a cutting board, with the help of a knife, cut the slice of speck into not too large cubes, add them to the mixture, and mix to combine everything.
Place a pan on the stove with plenty of oil; when it’s hot, with the help of two spoons, form balls and drop them into the oil. As soon as the puffs are golden brown, remove them from the pan with the help of the slotted spoon and place them on a dish lined with paper towels to remove excess oil. Salt the puffs and serve them hot.
Storage and Tips for Potato and Speck Puffs
The puffs can be stored in an airtight glass container for up to two days in the refrigerator. To serve them, it’s recommended to reheat them for a few minutes in the oven.
An alternative version involves replacing speck with diced cooked ham or mortadella. You can also add cubes of provola cheese to the mixture.
