400g potatoes, peeled and roughly chopped
2,5ml salt
100g cornflour
15ml olive oil
vegetable oil for frying
Cook the potato until very soft, drain and let cool for 20 minutes.
Mash the potato very finely – if you want to go through the trouble, put it through a sieve. The important thing is to have it really mashed as smoothly as possible – if there are lumps you will not be able to pipe it!
Add the salt, cornflour and olive oil and mix through.
Spoon the mixture into a piping bag fitted with a 1cm nozzle.
Place a piece of baking paper on a work surface and pipe three “legs” that are joined at the top and spread at the bottom ends – about 7cm long.
Now carefully braid the “legs”. It is okay if it breaks you can simply push it back into a braid – it doesn’t have to be perfect!
Leave the braids on the baking paper for 15 minutes or so.
Heat 4-5cm oil and fry three to four braids at a time, until golden.
Serve warm with tomato sauce.
My Whisk and I 