John Myers
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Exploded Potato Balls with Fennel Vegetables
The perfect exploded potato balls with fennel vegetables recipe with a picture and simple step-by-step instructions.
fennel
- 2 Fennel bulbs
- 2 Carrots
- 1 Small onion
- 1 Pieces of hot peppers
- Butter or neutral oil
- Salt, white pepper
- 80 ml Whipped cream or soy cream
potato balls
- 3 Potatoes
- 2 tbsp Potato flour
- 1 tbsp Semolina
- Salt, nutmeg
- 80 g Glass noodles
- 1 Liter Erdnussöl oder neutrales Öl zum Frittieren
- Cook the potatoes if you want it to go faster: peel, cut into small cubes and cook. Then drain and allow to evaporate.
- 1 1/2 the fennel bulb into small cubes, cut the carrot a little smaller. Finely chop the onion and peppers as well.
- Sauté the onions and peppers and some fat, add the carrot pieces and a little later the fennel cubes … Season with a little salt and white pepper and refine with a good dash of cream (this is also vegetables and sauce for the potato balls).
- Cut the rest of the fennel into large wedges and fry them separately in a little fat, add salt and pepper.
- Chop the slightly cooled potatoes with the potato press, place in a bowl and season with 2 tablespoons of potato flour, 1 tablespoon of semolina, salt and a little nutmeg to make a compact dough.
- Use scissors to cut the glass noodles into pieces about 1-2 cm long. Shape the potato dough into small dumplings and roll them in the glass noodles, do not press too hard so that the noodles stick out nicely.
- Heat the peanut oil in a high saucepan to about 190 ° (test with a wooden stick, if small bubbles appear on it, the temperature adjusts). Fry the potato balls in the oil until they turn lightly brown. Then briefly drain on paper towels.
- Arrange the fennel vegetables on the preheated plate, place 3 or 4 potato balls on top and add the fennel wedges, sprinkle with some finely chopped fennel green as a garnish. Finished!
- This goes well with lamb’s lettuce or a colorful salad mix … depending on your mood.
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