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揚げ物（ポムドフィーヌ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

じゃがいも : 250g
卵 : 2個
無塩バター : 50g
水 : 130g
小麦粉 : 60g
ナツメグ : 少々
salt : 適量
胡椒 : 適量
揚げ油 : 適量

Time required

30minutes

Procedure

1) puree the potatoes 02:10
Boil the potatoes with the skin on.
Peel and puree.
2) 生地を作る 03:21
Put water and butter in a pot and heat over high heat.
When it boils and the butter has completely melted, reduce the heat to medium, add the flour, and mix well until the water evaporates.
Knead the dough until it feels heavy, then remove from the heat and let it cool.
Crack the eggs into a bowl, then add one egg to the pot and mix well until incorporated.
Once mixed well, add the remaining eggs to the pot and mix well.
Add 1 to the pot in 3 parts, stirring well each time.
Season with salt, nutmeg, and pepper and mix well.
Spread the dough flat on a baking tray and cover with plastic wrap to remove residual heat.
3) 油で揚げる 10:35
Heat the oil to 160-170 degrees.
Put some oil on your hands (not listed in the ingredients) and roll the dough from step 2 into the oil and fry.
When the dough rises to the top, remove it to a vat lined with kitchen paper.
Finish by placing on a plate.

Point

・It is easier to puree the potatoes while they are still hot.
・You can make it faster if you puree it using a coarse strainer than shown in the video.
-Add eggs little by little and mix until smooth.
・It is important to evaporate moisture from the dough.
・It takes a long time to mix, but it is difficult, but it is best to switch hands with the f spatula as you work.
- Crispy on the outside and moist on the inside, very delicious.
・If you shape it and freeze it, you can eat it freshly fried anytime.