Potato Curlers Food

CRULLERS

Steps:

• Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
• Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
• Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
• Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
• Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.

POTATO CURLERS

Steps:

• Mix potatoes, sugar, butter, vanilla, and yolks. Add flour and baking powder to form dough. You can divide the dough so it's easier to handle. Roll it out. You don't want to cut them real thick. Cut triangular pieces and make a slit in the middle. Tuck one point of the triangle into the slit and pull through (not hard; you don't want to rip them). When oil is hot enough, very carefully put the triangles in. They will sink to bottom, but real quick pop up. When they pop up, flip them so they are light golden brown (which does not take very long) on each side. Take them out, dust with powdered sugar, and enjoy!

CURLY POTATOES

Steps:

• Preheat oven to 400.
• Using an Apple/Peeler/Corer/Slicer, core and slice potatoes to create long spirals.
• Slice “cores” into ¼” rounds.
• Place potatoes in a shallow baking dish that has been lightly sprayed.
• Melt butter with garlic.
• Drizzle mixture over potatoes.
• Sprinkle with what ever seasonings you like.
• Examples: grated Parmesan cheese, and finely chopped green onions or garlic salt and pepper or even some of Emeril’s essence.
• I double this recipe for my family.
• Bake for 40 to 45 minutes.
• Potatoes should be tender and slightly crisp.

BUTTER CURLS

Steps:

• To make butter curls, start with a stick of butter that has been at room temperature a few minutes but is still firm. The butter needs to be soft enough to peel without falling apart but cold enough to hold its shape. Heat spoon or butter curler in the very hot water, then pull firmly over the stick of butter to form curls. If the curls break the butter is too cold. Reheat the butter curler as needed.