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Crispy Yukon Truffle with Truffle Cheese
Ingredients
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1 lb. Yukon potatoes, peeled, boiled in salted water and passed through a food mill or ricer.
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2 eggs
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2 T Truffle oil to taste Salt and pepper
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2 oz. Sottocenere or other Truffle infused cheese, diced into 1/8th inch cubes
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1 C. Panko
For Dredge
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1 C. AP Flour
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2 Eggs
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1 C. Panko
Procedure Mix thoroughly the milled potatoes with 2 eggs, truffle oil and the salt and pepper. Using a 1 oz. ice cream scoop form 12 scoops. Press a cube of the truffle cheese into the center and then roll each one in your hands to from a sphere. Set up a dredge station with a bowl of flour, a bowl of two eggs whisked and a bowl of Panko. Place the truffles into the flour, shake off any excess flour, roll in the egg wash and then in the panko. The finished "Truffles" should be shallow fried at 350 degrees until golden brown on all sides. Drain on paper towels, sprinkle with sea salt and enjoy. For Dredge Procedure
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