Gluten Free Potato Ricotta Quenelles

• 2 whole Medium Russet Potatoes, Washed
• 2 Tablespoons Rice Flour
• 5 Tablespoons Water
• 1 cup Ricotta Cheese Or Mashed Paneer
• 1 whole Finely Chopped Jalapeno
• 1 teaspoon Salt
• 1 pinch Black Pepper
• Oil, For Frying

1. Shred potatoes with a grater (skin can be left on or peeled off).
2. Put the shredded potatoes into a pan of boiling water and boil for a few minutes.
3. Keep checking them as they must be soft, but not overcooked.
4. Drain the potatoes, run some cold water over them and leave them to drain and cool.
5. In the meantime make the batter:
6. Mix the rice flour with the water (the batter needs to be quite thin) and set aside.
7. Squeeze as much water as possible out of the potatoes.
8. Mix together ricotta (or paneer) potatoes, jalapeno, salt and pepper.
9. Take a small quantity of mixture at the time and form into a quenelles (you should get about 20 to 24).
10. Heat oil in frying pan (you should have at least 40 ml of oil in the pan).
11. Take one quenelle at a time, dip it in the batter( letting the excess run off ) and fry in the hot oil.
12. Cook them in batches so they will not be too crowded, turn them so they brown on all sides
13. Remove and drain on kitchen paper
14. As an appetizer, serve with a chutney dip.
15. or
16. Serve as a side to chicken or veal dishes.
17. Hint
18. Use a potato ricer to remove as much water as possible from the potatoes

potatoes, flour, water, ricotta cheese, jalapeno, salt, black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-potato-ricotta-quenelles/ (may not work)