for 4 person

Potatoes

500 g	mealy potatoes
	salted water, boiling
¼ tsp	nutmeg
a little	pepper

Choux pastry

1 ½ dl	water
40 g	butter
¼ tsp	salt
90 g	white flour

2

eggs

Shape into balls

a little

oil

Deep-fry

oil, for deep-frying

Truffle dip

200 g	crème fraîche
150 g	low-fat quark
1 tbsp	white balsamic vinegar
1 tsp	Truffle oil
¼ tsp	salt
a little	pepper

How it's done

Potatoes

Peel the potatoes, cut into approx. 3 cm pieces, cook (uncovered) in salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Pass the potatoes through a food mill, season.

Choux pastry

Bring the water, butter and salt to the boil in a pan, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 5 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat.

Beat the eggs, gradually mix in using the whisk on a mixer; the dough should be soft but not runny. Mix the choux pastry thoroughly into the potato mixture.

Shape into balls

Pour the oil into a small dish. Brush a sheet of baking paper with a little oil. Dip two tablespoons in the oil, shape the dough into balls, transfer to the baking paper.

Deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 170 °C. Slide the balls into the oil using a slotted spoon, fry for approx. 5 mins. until golden brown, turning occasionally. Remove, drain on paper towels.

Truffle dip

Mix the crème fraîche with all the other ingredients, serve with the potatoes.

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