Parmesan potato puffs
A parmesan potato version of my viral sweet potato puffs !
I am back with another take on my viral sweet potato puffs, with another two internet favourites: potato and Parmesan cheese! What everyone loves about this recipe is how easy it is to make, and that addictive cheesy stretchy puffy texture these puffs have.
Have I also mentioned these puffs are completely gluten free? This is thanks to the tapioca starch, a very versatile flour that gives a very elastic texture to the puffs once you fry them and they crisp up.
If you are wondering what you can have this puffs with I recommend a good garlic olioli or a spicy mayo they will add the perfect flavour contrast to the Parmesan cheese. These puffs are perfect to have as a dinner side or to impress your party guests with a unique and creative potato dish!
🌱Vegetarian
🌾GF
🍽️ 2 portions
Ingredients
300g potato, peeled
60g shredded mozzarella cheese
70g tapioca strach
40g Parmesan cheese, grated
Method
Cut your potato into cubes and boil in a pot with salted water until fork tender
Mix the potato with the tapioca starch, mozzarella, Parmesan and knead for a couple of minutes until obtaining a dough, it will be crumbly at the beginning and after a couple of minutes come together into a ball. Add desired seasoning at this point and mix again. The dough should be easy to handle and stick together, if it is too dry you can add a splash of milk.
Transfer the dough to a container and press it with a spoon or your hands so it has an even surface. The height should be around 2.5cm. Cover with cling film and leave it to rest in the fridge for about 30min until it is solid. Carefully remove from the container by flipping it over and aiding yourself with the cling film. Transfer to a chopping board.
Cut the dough into squares (around 3-4cm) with a knife
Heat a pan with olive 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 while hot
Alternatively you can spray the squares with olive oil and airfry at 190C for 10-12 min until golden an crispy
FAQS and Tips
Once you have the dough in the tupperware it can be refrigerated for up to 2 days until you are ready to cook them
