1 lb (450 g) Duchess potato mix
175 g (6 oz) choux pastry
2 cups (225 g) plain flour (All purpose)
1 medium egg, beaten
3 cup (180 g) fresh breadcrumbs
Oil for frying
accompaniments (you may need these)
1. Beat together the choux pastry and cold Duchess potato mixture.
2. Shape into small balls.
3. Coat with flour, dip in beaten egg, roll in breadcrumbs and fry until golden brown.
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