Pomme Souffle

Storage Conditions: Frozen. Ready to deep fat fry. Pomme Souffle cooking instructions. Drop the frozen soufflees slices in 340 F° to 350 F° (take care that you do not puncture or damage them). For small frying, the use of a deep fryer will do, however, for banquets and larger parties, it would be best to use an 8 - 12 qt round sauteuse pan filled with about 3 inches of canola oil. This way you can fry up to 30 to 40 slices at one time. Once in the oil, the Potato Puffs will start to re-puff quickly. Turn them about to brown them on both sides (approx. 4 to 5 min.). Carefully remove them from the oil and serve. For a convenience way, place them under a heating lamp as they will remain Puffed & Crispy to serve all night