Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Crispy Yukon Potato Truffles with Truffle Cheese

Crispy Yukon Potato Truffles with Truffle CheeseRecipe by Chef Jason McClure of Sazarac in Seattle, Washington.

Recipe Ingredients:

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

Cooking 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 "truffles", then roll into a sphere.
  4. 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.