Recipes
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Potato Plattln Pillows
Recipe courtesy of Peter Schott, Chef, Peter Schott's, Boise, ID
Ingredients
- 4 Medium Idaho russet potatoes
- 2 tsp Salt
- 2 whole Eggs
- 1 1/4 cup All-purpose flour
- 2 Tbsp Melted Butter
- 1/2 tsp White pepper
- Extra flour for dusting
- 1 inch frying oil
Directions
- Boil potatoes with the salt, in the peel until thoroughly cooked. Peel when still warm, grate through a fine grater. Place on a counter. Make a hole in the center and drop in the eggs. With your finger work eggs into potatoes, only slightly. Drizzle with the butter. Sprinkle with all of the flour and pepper. Now quickly work into a medium soft dough. -Do not overwork-
- Divide dough into 4 parts. Generously dust counter with flour and with a rolling pin roll dough out to a 1/8 inch thickness. With a dough cutter or paring knife cut into 3 inch triangles.
- Heat frying oil to 350 degrees. Place plattln into oil and constantly spoon hot oil over them. Brown and turn to brown on other side.
Note: If plattin do not puff fully, the oil is either to hot or not hot enough. - Place in one layer only onto a paper towel lined plate and sprinkle with extra salt. Serve at once with the following sauces:
Pineapple Chutney Sauce
Guacamole
Tomato & Cilantro Salza
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