A potato take on the viral sweet potato puffs !

After my 3 ingredient sweet potato puffs went viral on Instagram with over 51 million views I had to make a potato version! This recipe is just as easy but it has a couple of modifications to achieve the same stretchy texture to account for the higher starch content of the potato.

I’ve also added harissa paste for a nice spicy kick that works great with the potato but feel free to skip it or replace it with another seasoning of your liking.

So what makes these puffs so deliciosly stretchy? The secret is the mix of tapioca starch and mozzarella cheese, both of which give a very elastic tecture to the puffs once you fry them and they crisp up.

🌱Vegetarian

🌾GF

🍽️ 2 portions

Ingredients

• 250g potato

• 50g mozzarella

• 60g tapioca strach

• 1 tbsp milk

• Optional: 1 tbsp harissa paste

Method

• Pierce the potato with a fork and cook in the microwave for about 8 minutes (depending on your microwave it may need up to 10min) until soft. Alternatively you can bake it in the oven for 1h at 180C until it becomes soft. Slice it in half and scoop out the flesh so you have 250g of sweet potato

• Mix the potato with the tapioca starch, milk, harissa and the mozzarella and knead for a couple of minutes until obtaining a dough. Season with salt to taste

• Transfer the dough to a container and press it with a spoon so it has an even surface. The height should be around 2.5cm. Cover and leave it to rest in the fridge for about 30min until it is solid. Carefully remove from the container aiding yourself with a knife to separate the dough from the edges

• Cut the dough into squares (around 3-4cm) with a knife

• Heat a pan with oil and fry the squares at medium high heat for a couple of minutes until golden on each side. Transfer to a kitchen paper to remove excess oil and enjoy hot

FAQS and Tips

• Siracha sauce, hot sauce or gochujang also work very well with in this recipe instead of harissa. For a non spicy version I recommend garlic seasoning or paprika

• Once you have the dough in the tupperware it can be refrigerated for up to 2 days until you are ready to cook them