Potato Pampushky

 

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 savoury 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 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 colour 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 savoury snack, perhaps with a dipping sauce of sour cream or spicy aioli.

Tips:

• For a cheesier flavour, consider adding small cubes of cheese into the centre 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 savouring 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!