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Home > Recipes > With Classic (Rendered) Duck Fat
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Hazelnut Crusted Potato Balls
Serves 4
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Graisse de Canard Gold adds a special touch - a delicate flavor - to these festive potato balls. You can make them ahead and keep them warm in a slow oven.
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Ingredients:
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- 1 c. (250 mL) all-purpose flour seasoned with salt and pepper
- 2 eggs, beaten
- 1 c. (250 mL) Japanese bread crumbs (panko) or fine white bread crumbs
- ¾ c. (190 mL) finely chopped hazelnuts
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- 1 lb. (454 g.) baking potatoes, peeled, boiled, and mashed until smooth and cooled
- 2 T. (30 mL) minced flat-leaf parsley
- Pinch grated nutmeg
- Graisse de Canard Gold®, for frying
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Place seasoned flour and beaten eggs in shallow dishes. Combine bread crumbs and hazelnuts in a third bowl. Add parsley to potatoes and season with salt, pepper, and nutmeg. 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. Pour
Graisse de Canard Gold® into a nonstick skillet to a depth of ½-inch. 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. Remove, blot on paper towels, and serve or keep warm in a slow oven.
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