From the video by Chefs Kristen Essig and Michael Stoltzfus of Coquette here.
18 tbsp firm, not hard, butter
S&P to taste
14 eggs in a bowl
4 potatoes, riced*
Combine all in a saucepan and bring to a boil over high heat. Mix with a wooden spoon until blended and dough comes together and the thin layer on the bottom of the pan forms a crust. Add to a stand mixer with a paddle blade on medium low and blend until smooth and cooler…comfortable to touch with your bare hand.
As the mixer turns on medium-low pour in one egg yolk and white at a time as the previous one blends in.
While still warm fold the riced potato mixture into the dough that is still warm.
Using a small scope drop scopes of the dough into 2″-3″ of 350-degree canola oil.
Fry 2-3 minutes per side, remove and S&P to taste.
Serve on a pool of Egg Yolk Mousse. Pair with Gumbo as the entre.
Egg Yolk Mousse
12 egg yolks from hard-boiled eggs. Mashed in the food processor with all the following until smooth.
1/2 C mayo
1/2 C Sour Cream
a few splashes of hot sauce
juice of 1 lemon
S&P to taste
* From gnocchi with a grater is the following extract with a way to rice potatoes without a ricer.
- Preheat your oven to 400°F. Prick the potatoes all over with a fork, and bake them on a baking sheet for 45 minutes to one hour, or until they are fork-tender. For best results, turn the potatoes over halfway through the baking time. Let the potatoes cool slightly.
- Peel the potatoes, and then pass them through a potato ricer, food mill or grate them over the large holes of a box grater into a large bowl.