2 cups water
12 tablespoons butter
1 teaspoon salt
11.5 ounces bread flour
9 eggs, divided
2 pounds purple potatoes, sliced thin and dehydrated
3 pounds powdered sugar
10 ounces cooked potato (riced or mashed)
1 tablespoon granulated sugar
3 to 4 tablespoons purple potato sugar (see recipe below) for dusting
To make pâte à choux pastry, boil water, butter and salt. Add flour all at once, stirring with a wooden spoon until it forms a dough ball that releases itself from the pan. Transfer into mixing bowl to cool slightly, approximately 5 minutes. On lowest mixer speed, add 7 eggs, one at a time until fully incorporated.
To make purple potato sugar, grind dehydrated potatoes into fine pieces using a spice grinder. Combine with powdered sugar.
To make Spud ‘Del Cakes, combine remaining 2 eggs, potato and sugar and then combine with the pâte à choux pastry. Put the mixture into a large pastry bag with a star tip. Pipe mixture directly into 350-degree fryer until crispy and golden. Remove from fryer and dust liberally with purple-potato sugar.
Source: United States Potato Board