Noisette: potato meatball of French origin with a crispy skin and a soft interior, without wheat in the dough.
Noisette: potato meatball of French origin with a crispy skin and a soft interior, without wheat in the dough.
Recipe for 4 people.
Classic (no restrictions), Gluten Free, Vegetarian
Preparation: 00:50 + cooling time
Interval: 00:00
TOOLS
1 potato peeler (optional), 1 potato masher (optional), 2 bowls, 1 baking tray(s) (or plate(s) or more), 1 frying pan(es) or deep frying pan(es), 1 plate(s) or plate(s)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
NOISETTE POTATO Ingredients
– 1 kg of potatoes (or 4 units of medium potatoes for every 2 portions)
– 2 units of beaten eggs
– 4 tablespoons of corn starch
– 4 tablespoons of parmesan
– salt to taste (optional)
– 2 teaspoons of chemical yeast THE
FRYING INGREDIENTS
– oil to taste
PREPARATION:
- Start by cooking the potatoes (see preparation).
- Set aside the other ingredients and utensils for the recipe.
- Crack the egg(s) into a bowl and beat lightly, just to mix the egg white and yolk.
- Grease a baking tray or baking dish with a drizzle of oil.
PREPARATION:
Potatoes – Cooking (do this step before starting pre-preparation):
- Wash and peel the potatoes, preferably using a potato peeler, and divide them into 4 parts.
- Place it in a plastic bag, poke holes in the bag and seal it.
- Place on a plate and cook in the microwave, at maximum power, for about 10 minutes or until well cooked: the cooking time depends on the power of the microwave.
- Remove it from the microwave and mash it in a bowl, using a potato masher or a fork, until you obtain a smooth dough.
- Let it cool and continue pre-preparation (step 2).
Potato Noisette – Modeling:
- In the bowl with the cold mashed potatoes, add the other ingredients, the lightly beaten egg(s), baking powder, cornstarch and grated parmesan and mix.
- If necessary add a little salt.
- With your hands, work the dough well until it is homogeneous and has a consistency that can be formed into balls.
- Using ¾ teaspoon as a measurement, scoop out portions of dough and roll into balls.
- Arrange the balls separately on the greased baking sheets.
- Repeat the process until the dough is finished.
Noisette Potatoes – Frying:
- When serving, put the oil in a deep frying pan or frying pan, just enough for frying, do not use a very large pan to avoid wasting oil, fry the meatballs in stages.
- Place on a high heat and when it is hot, add the balls and fry them until the entire surface is golden, turning them carefully with a slotted spoon.
- Remove them from the oil and place them to drain on a plate or tray lined with absorbent paper.
FINALIZATION AND ASSEMBLY:
- Serve to noisette potato as an accompaniment to your main course.
a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
