Georgess Potato Fritters With Truffles Recipes

GEORGES'S POTATO FRITTERS WITH TRUFFLES

Steps:

• Place potatoes in a medium saucepan. Add enough water to cover potatoes by 2 inches. Add 1 tablespoon salt. Bring to a boil. Reduce heat to simmer, and cook until potatoes are tender when pierced with the tip of a knife, 15 to 20 minutes. Drain. Pass potatoes through a sieve, the medium disk of a food mill, or a ricer into a medium bowl.
• Add cornstarch, and stir to combine. Add whole eggs 1 at a time, stirring until completely combined. Add egg whites, and stir to combine. Add cream, 1 tablespoon at a time, stirring until batter is the consistency of thick pastry cream. (Do not add the 3 tablespoons of cream all at once. Test the consistency of the batter by cooking a small amount of it and eventually adding more cream, if necessary, to thin it out.) Season with salt and pepper.
• Line a baking sheet with paper towels. Set aside. Heat a small amount of clarified butter until shimmering in a large cast-iron skillet over medium heat. Use 1 tablespoon of batter to form each fritter, being sure not to crowd pan. Immediately place two or three slices of truffle in center of each fritter. As soon as the truffles have penetrated batter, turn and cook on other side. (The fritters cook quickly; be careful not to let them dry out.) Transfer to prepared baking sheet to drain. Repeat with remaining batter and truffle slices, adding more clarified butter as necessary to avoid sticking.
• Spread a small amount of sauce on serving plate. Top with a fritter. Garnish with julienned truffles. Serve warm.

MASHED POTATO TRUFFLES

Steps:

• For the truffles: Set up a double boiler over low heat. Add the chocolate chips, almond milk, sugar, vanilla and salt. Cook, stirring occasionally, until the chips are melted and the mixture is well blended. Remove from the heat and stir in the mashed potatoes until completely incorporated.
• Transfer the mixture to a loaf pan or small baking dish and refrigerate until firm, about 30 minutes.
• For the coatings: Pour the cocoa, pistachios and toasted coconut into separate small bowls.
• Using a tablespoon measure or small scoop, scoop out a ball from the chocolate mixture and roll between the palms of your hands. Place in the desired coating, rolling it around to coat, then transfer to a baking sheet. Repeat with the remaining chocolate mixture and coatings.
• Store in an airtight container in the refrigerator for up to 1 week.

FRITTERS

Steps:

• In a large bowl, whisk together flour, egg yolk, beer, peanut oil, and salt. Transfer mixture to refrigerator; let chill 30 minutes.
• Add enough oil to a deep, heavy-bottomed pot to reach a depth of 5 inches. Heat oil until it reaches 350 degrees on a deep-fry thermometer.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until foamy. Add sugar and continue to whisk until stiff peaks form. Gently fold egg whites into chilled mixture.
• Dip fruit into batter and immediately transfer to hot oil. Fry until golden. Transfer to a paper towel-lined plate and serve immediately.