Potato Beignets
Courtesy of Idaho Potato Commission
Servings: 25
Prep Time: 25 Min.
Cook Time: 15 Min.
Chill Time: 1 Hr.
Prep Time: 25 Min.
Cook Time: 15 Min.
Chill Time: 1 Hr.
What you need:
* 1/4 c. sugar
* 1/2 c. milk
* 2 Tbsp. butter
* 2-1/2 tsp. active dry yeast
* 1/4 c. water, room temperature
* 1 c. IdahoŽ Yukon Gold potatoes, peeled, cooked, riced
* 1 egg
* 3-1/2 c. flour
* yogurt, as needed
Yogurt (Yield 2 3/4 gallons):
* 2 gallons milk
* 2 quarts heavy cream
* 1 quart yogurt culture (or an older batch of yogurt)
* 1/2 c. milk
* 2 Tbsp. butter
* 2-1/2 tsp. active dry yeast
* 1/4 c. water, room temperature
* 1 c. IdahoŽ Yukon Gold potatoes, peeled, cooked, riced
* 1 egg
* 3-1/2 c. flour
* yogurt, as needed
Yogurt (Yield 2 3/4 gallons):
* 2 gallons milk
* 2 quarts heavy cream
* 1 quart yogurt culture (or an older batch of yogurt)
What to do:
1. Heat sugar, milk and butter in a saucepan until butter melts, then remove from heat and reserve.
2. In a mixing bowl, combine yeast and water and rest for 5 min. to reactivate yeast. Add yeast mixture to butter mixture and stir until combined.
3. Beat riced potato and egg in bowl of a standing mixer with a paddle attachment until just combined, then add butter mixture and beat until well combined.
4. Add flour and beat until combined, then remove to a bowl and ferment in a warm, dry place until doubled in size.
5. Roll dough into a 1/2-in. thick sheet, then cut it into 1-1/2-in. squares. Fry in 350°F oil, flipping once, until light golden brown on both sides.
6. Spoon yogurt into center of plate and top with beignet and serve.
Yogurt:
Scald milk and heavy cream in a heavy-bottomed pot. Remove from heat and cool to 100°F. Add yogurt culture. Transfer to a metal container and float in a hot water bath to maintain 100°F temperature until yogurt separates, about 4 hr. Strain and reserve, refrigerated.
* Recipe courtesy of Stephanie Izard, Chef-Owner, Girl & the Goat, Chicago, IL.
2. In a mixing bowl, combine yeast and water and rest for 5 min. to reactivate yeast. Add yeast mixture to butter mixture and stir until combined.
3. Beat riced potato and egg in bowl of a standing mixer with a paddle attachment until just combined, then add butter mixture and beat until well combined.
4. Add flour and beat until combined, then remove to a bowl and ferment in a warm, dry place until doubled in size.
5. Roll dough into a 1/2-in. thick sheet, then cut it into 1-1/2-in. squares. Fry in 350°F oil, flipping once, until light golden brown on both sides.
6. Spoon yogurt into center of plate and top with beignet and serve.
Yogurt:
Scald milk and heavy cream in a heavy-bottomed pot. Remove from heat and cool to 100°F. Add yogurt culture. Transfer to a metal container and float in a hot water bath to maintain 100°F temperature until yogurt separates, about 4 hr. Strain and reserve, refrigerated.
* Recipe courtesy of Stephanie Izard, Chef-Owner, Girl & the Goat, Chicago, IL.