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® or vegetable oil into a nonstick skillet to a depth of 1/2-inch.
6. Heat over medium-high heat until hot but not smoking. Add potato balls, a few at a time, to hot fat and fry until rich golden brown, turning
to color on all sides.
7. 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.