Pomme Souffle Recipe
The Best Way to Pommes Soufflées
They keys to a puffy potato is thin slices, and jiggling your cooking pan. Our first attempt to pommes soufflées was almost successful (we didn't have a thin cut). However our second attempt was just about what we needed. By the third attempt we were able to get a nice, puffy crisp! It was an exciting time that will be etched in my memory for time immemorial. We got the idea from the "How to Make Sushi" YouTube channel. So if you don't like our version, then check theirs out.
How To Make Sushi version: • Puffed Potatoes - Pomme Soufflé Recipe - 2...
Ingredients:
1 potato
Corn Starch
1 egg white
Vegetable oil
Slice potato into 1/8 inch thin slices.
Spread one side of half your slices with corn starch.
Spread one side of the other half of your slices with egg white.
Connect the slice with corn starch with the other slice with egg white.
Cut out circles.
Heat vegetable oil to 300°F.
Place potato circles in the oil and jiggle your pan right away until you see it puff.
Baste your potato puff with oil until you get a golden brown look.
Season with salt and serve.
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Pommes Soufflées: • Pomme Souffle Recipe
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