Hazelnut Crusted Potato Balls

By akselden

Ingredients

• 1 c. all purpose flour, seasoned with salt and pepper eggs, beaten
• 2 eggs, beaten
• 1 c. Japanese bread crumbs or fine white bread crumbs
• 3/4 c. finely chopped hazelnuts
• 1 pound baking potatoes, peeled, boiled and mashed until smooth and cooled
• 2 T. minced flat-leaf parsley
• Pinch grated nutmeg
• Graisse de Canard Cold for flying

Preparation

Step 1

Place seasoned flour and beaten eggs in shallow dishes. Combine bread crumbs and hazelnuts In a third bowl. Add parsley to potatoes and season with salt and pepper, and nutmeg. Roll into 1-inch balls. Dip each ball into flour, then egg, and finally Into the bread crumb-hazelnut mixture, setting them on a cake rack while finishing the remaining balls. Pour Graisse de Canard Gold into a nonstick skillet to a depth of 1/2-Inch. Heat over medium-high heat until hot but not smoking. Add potato balls, a few at a time, to hot fat and until rich golden brown, turning to color on all sides. Remove, blot on paper towels and serve or keep warm In a slow oven.