Hello, dear readers! Today, I’m thrilled to share a delightful recipe that brings a touch of Eastern European comfort to your kitchen: Potato Pampushky. These savory potato doughnuts are soft, fluffy, and infused with aromatic garlic, making them a perfect accompaniment to soups, stews or as a standalone snack. Let’s dive into this recipe that serves 12 and takes about 1 hour and 30 minutes to prepare.
Ingredients:
For the Pampushky:
- 1 kg potatoes, peeled and diced
- 3 large eggs
- 2 cups all-purpose flour
- 250 g cheese, grated (such as cheddar or mozzarella)
- Salt to taste
- Freshly ground black pepper, to taste
- Vegetable oil for frying
For the Garlic Sauce:
- 1 head of garlic, peeled and minced
- 1 bunch of fresh parsley, finely chopped
- 1/2 cup sunflower oil or any neutral oil
- Salt to taste
- Freshly ground black pepper, to taste
Instructions:
- Cook the Potatoes:
- Place the diced potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let them cool slightly.
- Prepare the Dough:
- Mash the warm potatoes until smooth.
- Incorporate the eggs into the mashed potatoes, mixing well.
- Gradually add the grated cheese, stirring to combine.
- Season the mixture with salt and freshly ground black pepper to taste.
- Slowly fold in the flour, mixing until a soft dough forms. The dough should be pliable but not too sticky; adjust the flour quantity if necessary.
- Shape the Pampushky:
- Lightly flour your hands and workspace.
- Take small portions of the dough and roll them into balls, approximately the size of a walnut.
- Place the formed balls on a floured surface, ensuring they don’t touch each other.
- Fry the Pampushky:
- In a deep skillet or heavy-bottomed pot, heat vegetable oil to 180°C (350°F). Ensure there’s enough oil to submerge the pampushky.
- Carefully place a few pampushky into the hot oil, avoiding overcrowding.
- Fry until they achieve a golden-brown color on all sides, approximately 3-4 minutes per batch.
- Using a slotted spoon, remove the pampushky and drain them on paper towels to remove excess oil.
- Prepare the Garlic Sauce:
- In a bowl, combine the minced garlic and chopped parsley.
- Gradually whisk in the sunflower oil until well blended.
- Season with salt and freshly ground black pepper to taste.
- Serve:
- Arrange the warm pampushky on a serving platter.
- Drizzle the garlic sauce over them, ensuring each pampushka is well-coated.
- For an extra touch, garnish with additional chopped parsley.
Serving Suggestions:
These potato pampushky are a versatile addition to any meal. Here are some ideas to enjoy them:
- With Soups: Serve alongside a hearty bowl of borscht or chicken soup for a comforting meal.
- As a Side Dish: Pair them with roasted meats or grilled vegetables for a satisfying dinner.
- As a Snack: Enjoy them on their own as a savory snack, perhaps with a dipping sauce of sour cream or spicy aioli.
Tips:
- For a cheesier flavor, consider adding small cubes of cheese into the center of each pampushka before frying.
- If you prefer baking over frying, arrange the pampushky on a baking sheet lined with parchment paper, brush them with oil, and bake in a preheated oven at 200°C (400°F) until golden brown, about 20-25 minutes.
I hope you enjoy making and savoring these delightful potato pampushky. They bring a warm, rustic charm to any table and will surely be a hit with family and friends. Happy cooking!