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Blazing belilah
Pommes dauphine
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Ingredients
Directions
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Cook, for the mashed potatoes, the potatoes in water for about 20 minutes with salt. Drain and steam dry briefly.
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Stamp them, squeeze them into a puree cutter or rub through a sieve.
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Add the warm milk little by little. Stir in the butter with a ladle into an airy puree.
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Season to taste with salt, pepper and nutmeg and put the puree aside.
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Bring 150 ml water with the butter to the boil. Stir in all flour and keep stirring until the dough ball is released from the wall of the pan.
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Remove the pan from the heat source and whisk in 1 egg. Add a second egg and beat until the batter shines.
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Mix in the mashed potatoes and stir well. Allow to cool slightly.
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Heat the frying fat to 180 ° C. Form small balls of the puree batter with moist hands or a small ice-peg.
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Beat the last eggs with a small splash of water. Roll the potato balls through and fry until golden brown.
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Drain on kitchen paper.
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Nutrition
510Calories
Sodium0% DV0g
Fat58% DV38g
Protein22% DV11g
Carbs10% DV29g
Fiber0% DV0g
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