- 1 kilo of potatoes
- 3 3/4 cups of liquid the potatoes were boiled in
- 1 kilo of all purpose flour
- 1 cup of soft flour
- 2 sachets of yeast (7gr each)
- Pinch of salt (1/8 of a tsp)
- Corn oil for frying
- 3 cups of water
- 6 cups of sugar
- 2 tsp of lemon juice
- 4 tsp of orange blossom water (Anthonero)
- Poor the water in a sauce pan, add the sugar and bring to boil for about 3 minutes, stirring occasionally to melt the sugar to combine with the water.
- Add the lemon juice towards the end of boiling time and remove from the heat.
- Add the orange blossom water, stir to combine and set aside to cool down.
Preparation of Pombes / Touloumbes mixture:
- Wash the potatoes, peal them and wash them again.
- Cut the potatoes in small pieces (so the can be cooked faster) place them in a pot with plenty of water and boil until they are cooked through.
- Once the potatoes are cooked, with a large slotted spoon transfer them into a large enough bowl.
- Do not throw away the liquid the potatoes were boiled in.
- Mash the potatoes well, add 3 3/4 cups of the hot liquid the potatoes were boiled in and stir with a fork or a wire to combine.
- Let it cool down a bit to a warm stage so you don’t burn your self when mixing in the flour.
- Add the soft flour, yeast and salt and add as much of the all purpose flour as needed and knead with your hands until you have a stiff batter.
- Cover the bowl with a clean kitchen towel and leave aside for about one hour to rise and be about double of the original size.
- If the batter becomes thinner after it has risen, add some more flour and knead again to combine.
- Pour plenty or corn oil onto a deep frying pan and heat up.
- Put the batter into a pastry piping bag fitted with a large star nozzle.
- If a piping bag is not available you can improvise by using a big funnel with a big hole.
- Squeeze the batter directly into the hot oil in pieces of about 15cm (6 inches) or as long as you desire.
- Fry well on all sides until golden.
- Remove with a slotted spoon and place them on kitchen paper towels to drain the excess oil.
- While they are still hot dip them into the cold by now syrup and remove almost immediately.
- They tend to absorb a lot of syrup if they are left in it for too long.
- Place the finished Pombes / Touloumbes in a serving platter.
- Continue the same way with the rest of the batter until all of it has been used.
- Let them cool down and serve.