- 2 t salt
- 2 whole eggs
- 1 1/4 c + extra for dusting all-purpose flour
- 2 T Melted Butter
- 1/2 t white pepper
- Frying oil 1"
1 Boil potatoes with the salt, in the peel, until thoroughly cooked.
2 Peel when still warm. Grate through a fine grater. Place on a counter. Make a hole in the center and drop in the eggs.
3 With your finger, work eggs into potatoes, only slightly. Drizzle with the butter. Sprinkle with all of the flour and pepper.
4 Now quickly work into a medium soft dough.
5 Do not overwork. Divide dough into 4 parts. Generously dust counter with flour and with a rolling pin, roll dough out to a 1/8" thickness.
6 With a dough cutter or pairing knife, cut into 3" triangles. Heat frying oil to 350°.
7 Place triangles into oil and constantly spoon hot oil over them. Brown and turn to brown other side.
8 Note: If pillows do not puff fully, the oil is either too hot or not hot enough.)
9 Place in one layer only onto a paper towel lined plate and sprinkle with extra salt. Serve at once with the following sauces: pineapple chutney sauce, guacamole, or tomato and cilantro salsa.
Source: Idaho Potato Commission