Crispy Yukon Potato Truffles with Truffle Cheese
Recipe by Chef Jason McClure of Sazarac in Seattle, Washington.
1 pound Idaho® Yukon Gold potatoes, peeled, boiled in salted water and passed through a food mill or ricer
2 large eggs
2 tablespoons truffle oil
Salt and freshly ground black pepper, as needed
2 ounces truffle-infused cheese, brunoise
2 large eggs, beaten
1 cup all-purpose flour
1 cup panko bread crumbs
Sea salt as needed
- Combine potatoes with eggs, truffle oil and salt and pepper.
- Using a 1-ounce ice cream scoop, form potato mixture into 12 pieces and set on a parchment-covered sheet tray.
- Press a cube of truffle cheese into center of each "truffles", then roll into a sphere.
- Dredge croquettes in flour, beaten eggs and bread crumbs, then shallow fry in 350°F (175°C) oil until golden brown on all sides. Drain on paper towels, sprinkle with sea salt and serve.
Makes 12 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.