Potato lattices
A stunning preparation of potato that is not only light and crispy, but also creates a special effect on the plate. Makes 2kg.
🍽️ Makes 2000
Ingredients
| 1 kg | floury potatoes |
| 100 g | butter |
| 1 | egg (50g, pasteurised) |
| 5 | egg yolks (125g, pasteurised) |
| 250 ml | water |
| 150 g | butter |
| 125 g | flour, sieved |
| 4 | eggs |
| as needed | nutmeg |
| as needed | salt and pepper |
Instructions
- 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.