Gastronomixs

Potato lattices

A stunning preparation of potato that is not only light and crispy, but also creates a special effect on the plate.

Recipe for 2kg of batter.

Potato lattices

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Ingredients

1

kg

potatoes, floury

100

g

butter, unsalted

1

 

egg (50g, pasteurised)

5

 

egg yolks (125g, pasteurised)

250

ml

water

150

g

butter, unsalted

125

g

flour, sieved

4

 

eggs

As needed:

 

salt and pepper

As needed:

 

nutmeg

Preparation method

  • Peel the potatoes and slice into pieces of equal size.
  • Boil the potatoes until tender and allow to steam dry.
  • Push them through a potato ricer and mix with the butter, whole egg, and egg yolks.
  • Make a choux pastry by bringing the water and butter to the boil. Remove from the heat, stir in the flour, and then cook on a low heat. Remove from the heat again, add the eggs one by one, and then mix this choux pastry with the mashed potato.
  • Season to taste with salt, pepper, and nutmeg.
  • Fit a piping bag with a small nozzle.
  • Pipe strings of the batter and deep-fry at 180°C.
  • Deep-fry until a lovely shade of golden brown.

Serving suggestions

  • Variation tip: add chopped herbs or anchovies to the batter.
  • As a component in a game composition with red cabbage, apple, and beetroot jus.
  • As a component in a composition with halibut, radish varieties, and a beurre blanc.

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