The holidays are over and it's time to think of cutting back on food as we've all (come on, don't lie!) over ate, over indulged and over drank. Yet again, the cold Northern tempereratures call for heavy, comforting foods. So who are we kidding with the diet? I'm certainly not going to start eating salads every day in this temperature! I'll keep those for summer when it'll be way more appropriate to eat lighlty. Now that that's out of the way, lets get to the serious stuff: these amazing Fried Potato Truffles that you can simply pop in your mouth as if they were chocolat truffles! They're really easy to make and will be a serious hit, even with the kids. All you need are some mashed potato leftovers.
Fried potato truffles
Makes about 60 truffles - Preparation : 30 minutes - Level: BIG KID
About 3 cups of mashed potatoes, covered and left in the fridge for at least 6 hours. Make sure that they are really well seasoned. My prefered recipe is with Yukon Gold potatoes, loads of butter, half heavy cream, half milk, salt and pepper. I also like to add celeriac (céleri rave) or Jerusalem artichokes (topinambours) to half of my potatoes for an extra kick (and a little touch of fanciness!).
1 cup cheese curds
1 1/2 cups flour
2-3 cups of bread crumbs or panko
Salt & Pepper
Vegetable oil for frying
Put the oil in a frying skillet. The oil should be about 1 inch deep.
Take your mashed potatoes out of the fridge and add the cheese curds. Mix well with a spoon.
With a melon baller make some small round truffles. Set aside on a plate.
In 2 seperate bowls put your flour and bread crumbs. In a 3rd bowl put your eggs and beat them.
Take 1 truffle at a time and gently roll it in the flour, then dip in the egg wash and finally roll in the bread crumbs. Set aside on a plate.
Heat your oil up to about 350˚F. Put a few truffles at a time in the oil. Leave about 1 minute on each side until they are nicely golden brown.
Serve hot. You can reheat in the oven for about 15 minutes at 300˚F.
NOTE: You can serve as is or add a sauce like a spicy aïoli.