Potato Cones

This recipe is very simple - its particular advantage is that the potato cones are ideal for keeping in store.

Peel the potatoes and cut them into pieces and cook them in water and larded salt.

After cooking, let the potatoes cool down and mash them or something like that, I like to squeeze them through a potato press. Now add the nut butter and mix it with them. Now put the mixture in a food processor to stir.

Mix the honey and pepper as well as the baking powder and flour and add to the potato mixture.

Now whip the cream a little (it should not be runny) and stir in as well. If the resulting potato dough seems too thin to you (this is due to the type of potato), then add a little more flour. At the very end, let the egg yolk fold in and the potato cone dough is ready.

Pour the batter into a piping bag with a corrugated nozzle.

Heat the bututerolive oil mixture in a large pan or on a large plate.

Now inject your cones into (on). I call them that because they kind of remind me of it.

As soon as the first golden brown color is achieved - this is the moment when you - if you want to store the cones - end the browning process.

Let the pre-fried cones cool down and then fill them into a flat frozen bowl with a little space between them. Blast freezing - that's it then. You can now remove the cones as required and freeze them for 4-5 minutes on each side - browning slowly.

Or you can fry them to the end - this takes 2.5 minutes on each side when fresh.

Changes in taste are no limits - the combination with e.g. Cheese and / or herbs. Hot spices or sweet accompanying notes round off the cones again and again. They also taste very good cold with various dips.