Hazelnut Crusted Potato Balls

By on October 9, 2000

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.

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.
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • 1 cup all-purpose flour seasoned with salt and pepper
  • 2 eggs, beaten
  • 1 cup Japanese Bread Crumbs (Panko) or fine white bread crumbs
  • ¾ cup hazelnuts, finely chopped
  • 1 lb baking potatoes, peeled, boiled, and mashed until smooth and cooled
  • 2 tbs flat-leaf parsley, finely chopped
  • pinch grated nutmeg
  • Graisse de Canard Gold®, for frying***
Instructions
  1. Place seasoned flour and beaten eggs in shallow dishes.
  2. Combine bread crumbs and hazelnuts in a third bowl.
  3. Add parsley to potatoes and season with salt, pepper, and nutmeg.
  4. 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.
  5. Pour Graisse de Canard Gold® into a nonstick skillet to a depth of ½-inch.
  6. Heat over medium-high heat until hot but not smoking.
  7. Add potato balls, a few at a time, to hot fat and fry until rich golden brown, turning to color on all sides.
  8. Remove, blot on paper towels, and serve or keep warm in a slow oven.

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

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