Crispy Yukon Potato "Truffles" with Truffle Cheese

Ingredients:

  • 1 pound Idaho® Yukon Gold potatoes, peeled, boiled in salted water and passed through a food mill or ricer.
  • 2 eggs
  • 2 tablespoons truffle oil
  • Salt and freshly ground black pepper, as needed
  • 2 ounces truffle-infused cheese, brunoise
  • 2 eggs, beaten
  • 1 cup flour
  • 1 cup Panko breadcrumbs
  • Sea salt as needed

Directions:

  1. Combine potatoes with eggs, truffle oil and salt and pepper.
  2. Using a 1-ounce ice cream scoop, form potato mixture into 12 pieces and set on a parchment-covered sheet tray.
  3. Press a cube of truffle cheese into center of each "truffle", then roll into a sphere.
  4. Dredge croquettes in flour, beaten eggs and breadcrumbs, then shallow fry in 350*F oil until golden brown on all sides. Drain on paper towels, sprinkle with sea salt and serve.
Print Recipe

Yield: 12 servings

Source:
Jason McClure
Matt's in the Market
Seattle, WA

Share this Recipe

You Might Also Like

Patatas Rescoldos

Patatas Rescoldos

Andy's Italian Style Potato Salad

Andy's Italian Style Potato Salad

Sev Batada Puri

Sev Batada Puri

Ask Spuddy Image