The hazelnut apples, or hazelnut potatoes, a French culinary specialty, are potato balls fried in oil.
The expression "hazelnut apples", by analogy with the shape of hazelnuts, has been attested since 1887, in a recipe for "Rack of veal garnished with hazelnuts apples" published in the Progress of the cooks (Journal of the Workers' Federation of the Cooks of France).
Parisian apples, or Parisian apples, are a variation of hazelnut apples, prepared with a Parisian apple spoon.
|Level of difficulty: easy|
|Preparation time : 25 min|
|Rest time : -|
|Cooking time : 5 min|
|Total time : 30 min|
|Ingredients: 6 people|
|300 g of potatoes|
|25 g butter|
|1 egg white|
- Wash and boil the potatoes.
- Cut into pieces and puree.
- Season with salt and pepper and add the nutmeg. Mix well.
- Put in a saucepan.
- Add the eggs and butter. Mix.
- Cook for a few minutes over low heat while stirring.
- Put out of heat and let cool.
- On a lightly floured work surface, form small balls of puree.
- Roll in the flour then in the egg white.
- Brown each ball for a few minutes in hot frying oil.
- Take out and put on paper towels.
- Serve and enjoy!