Crispy Yukon Potato “Truffles” with Truffle Aioli

Crispy Yukon Potato “Truffles” with Truffle Aioli

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Credit: Jason McClure, Executive Chef, Sazerac Restaurant & Bar, Seattle
The National Culinary Review, March 2012

Ingredients

1 lb. Yukon potatoes, peeled, boiled in salted water, passed through food mill/ricer
4 eggs, divided
2 T. truffle oil
Salt and pepper, to taste
2 oz. Sottocenere or other truffle-infused cheese, diced into 1/8-inch cubes
1 cup all-purpose flour
1 cup panko crumbs
Sea salt, as needed
Truffle Aioli (recipe follows)

Truffle Aioli
Yield: 2 cups
2 eggs
¼ cup champagne vinegar
2 T. grain mustard
1 cup olive oil
1 T. truffle oil
Salt and pepper, to taste

Instructions

Method: Thoroughly mix potato with 2 eggs, truffle oil, and salt and pepper. With 1 oz. ice cream scoop, form 12 truffles. Press cube of cheese into center of each; roll in hands to form sphere. Whisk remaining eggs. Put flour, egg and panko in three bowls. Coat truffles with flour; shake off excess. Roll in egg, then panko. Shallow-fry at 350°F until golden-brown on all sides. Drain on paper towels. Sprinkle with sea salt. Serve with truffle aioli.

Truffle Aioli
Method: Put eggs, vinegar and mustard in blender; combine on low speed. Slowly add olive oil. Finish with truffle oil. Add salt and pepper, to taste.

Yield

12 (1-oz.) truffles

Tags

Appetizer, The National Culinary Review

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Association of Nutrition & Foodservice Professionals