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Hazelnut-Crusted Potato Balls

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.

Ingredients

Serves
4
  • 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
 

Methods/steps

  1. 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.
  2. 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.
  3. 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.
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Classic French Stocks and Sauces