Hazelnut-Crusted Potato Balls
Home for the Holidays
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.
1 cup all-purpose flour
Salt and ground black pepper
2 eggs, beaten
1 cup Japanese bread crumbs (panko) or fine white bread crumbs
3/4 cup finely chopped hazelnuts
1 pound baking potatoes, peeled, boiled, mashed until smooth, and cooled
2 tablespoons minced fresh parsley
Pinch grated nutmeg
Graisse de Canard Gold®, for frying
In a shallow dish, season the flour with salt and pepper and whisk to combine. Pour the beaten eggs in a second shallow dish. Combine the bread crumbs and hazelnuts in a third dish.
Add the parsley to the mashed potatoes and season them with salt, pepper, and nutmeg. Roll the potatoes into 1-inch balls. Dip a ball into flour, then egg, and finally into the bread crumb-hazelnut mixture, and set it on a wire cooling rack. Repeat with the remaining potato balls.
Pour the Graisse de Canard Gold® into a nonstick skillet to a depth of 1/2 inch. Heat the duck fat over medium-high heat until hot but not smoking. Add the potato balls, a few at a time, to the hot fat and fry until they are a rich golden brown, turning to color them on all sides. Remove them from the pan, drain on paper towels, and serve, or keep warm in a slow (250°) oven.