Crispy Yukon Potato "Truffles" with Truffle Cheese

Crispy Yukon Potato "Truffles" with Truffle Cheese

Jason McClure
Matt's in the Market
Seattle, WA

Yield: 12 servings



  1. Combine potatoes with eggs, truffle oil and salt and pepper.
  2. Using a 1-ounce ice cream scoop, form potato mixture into 12 pieces and set on a parchment-covered sheet tray.
  3. Press a cube of truffle cheese into center of each "truffle", then roll into a sphere.
  4. Dredge croquettes in flour, beaten eggs and breadcrumbs, then shallow fry in 350*F oil until golden brown on all sides. Drain on paper towels, sprinkle with sea salt and serve.