Potato Fritters with Truffles

9:00 pm on 22 March 2004

(Serves 6)


  • 3 medium Agria potatoes (500gms) peeled and cut into quarters
  • ¼ cup milk
  • 3 tbsp cornflour
  • 3 whole eggs whisked to soft peaks
  • 3 egg whites
  • 1 - 3 tbsp cream
  • Salt and freshly milled pepper
  • 100 gms butter for cooking the beignets
  • 2 whole fresh truffles about ½ per person (optional)


Cook potatoes in salted boiling water until tender. Drain well and return to the saucepan. Add the milk and mash the potatoes.

Pass the potato through a fine sieve or through a mouli to remove any lumps. Stir in the cornflour with a wooden spoon.

Add the whole eggs, one at a time. Fold in the egg whites.

Add the cream a little at a time till the mixture thickens.

Season with salt and pepper.

Heat a little butter in a heavy base skillet or pan, spoon in small amounts and place a slice of truffle in the middle of each beignet.

The beignets cook quickly so be careful not to let them dry out.

Continue making 6 to 8 at a time.

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