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Potato-garlic balls

updated

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Ingredients for 4 servings:

  • 400 g potatoes
  • 5 garlic cloves
  • 50 ml milk
  • 1 egg white
  • 2 tbsp flour
  • Salt
  • pepper
  • olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

a side dish for meat or fish dishes, salads or as an amuse-bouche

Peel the potatoes, cut into chunks, and cook in water or broth. Peel the garlic cloves and cook in milk for 15 minutes. Add a little more milk if the milk evaporates too quickly. Mash the potatoes into a puree, season with salt and pepper, and let cool. Puree the garlic. Whisk the egg whites. Form the puree into balls. Make a small hole in each ball and fill with some of the garlic mixture. Roll the balls first in flour, then in egg whites, and fry in plenty of olive oil until golden brown on all sides. Delicious as a side dish to meat or fish dishes, with salad, or as an amuse-bouche.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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