Hazelnut Crusted Potato Balls
Adapted from More Than Gourmet
Graisse de Canard Gold adds a special touch - a delicate flavor - to these festive potato balls. You can make them ahead and keep them warm in a slow oven.
Servings: 4
Ingredients:
1 cup all-purpose flour seasoned with salt and pepper
2 eggs, beaten
1 cup Japanese Bread Crumbs (Panko) or fine white bread crumbs
3/4 cup hazelnuts, finely chopped
1 lb baking potatoes, peeled, boiled, and mashed until smooth and cooled
2 tbs flat-leaf parsley, finely chopped
pinch grated nutmeg
Graisse de Canard Gold®, for frying***
1. Place seasoned flour and beaten eggs in shallow dishes.
2. Combine bread crumbs and hazelnuts in a third bowl.
3. Add parsley to potatoes and season with salt, pepper, and nutmeg.
4. Roll into 1-inch balls. Dip each ball into flour, then egg, and finally into the bread crumbs-hazelnut mixture, setting them on a cake rack while finishing the remaining balls.
5. Pour Graisse de Canard Gold® into a nonstick skillet to a depth of 1/2-inch.
6. Heat over medium-high heat until hot but not smoking.
7. Add potato balls, a few at a time, to hot fat and fry until rich golden brown, turning to color on all sides.
8. Remove, blot on paper towels, and serve or keep warm in a slow oven.
Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.