Crispy Fried Potato Balls with Malty Mayo
by Sarah-Kim Watchorn
4 people
15 minutes
20 minutes
Ingredients
For the mayonnaise
-
2
tbsp
Dijon Mustard
-
1
pinch
Freshly Ground White Pepper
-
2
-
Large Egg Yolks
-
2
tbsp
Malt Vinegar
-
200
ml
Sunflower Oil
For the potato balls
-
1
tsp
Baking Powder
-
1
tsp
Bicarbonate of Soda
-
25
g
Butter
-
250
ml
Chilled Ale
-
25
g
Corn Flour
-
1
tsp
Crushed White Pepper
-
1
handfull
Dill
-
1
tsp
Dried Oregano
-
400
g
Mashed Potato
-
1
medium
Onion
diced
-
1
handfull
Parsley
finely chopped
-
100
g
Plain Flour
-
1
tbsp
Sunflower Oil
Method
- Heat the butter and oil in a sauté pan over a low - medium heat. Add the onion and gently cook for 10 minutes until softened without colour.
- In a large bowl, mix together the mashed potato, onion, parsley, dill, oregano and pepper and season well.
- Divide this into 12 pieces, around golf ball size, then shape into balls and place on a tray lined with parchment, before popping into the freezer for at least an hour to set.
- Next make the mayo; whisk the yolks with the vinegar and Dijon. Then, slowly pour in the oil, constantly whisking as you go, until fully incorporated. Season to taste.
- Fill a large saucepan a third full with oil, heat over a medium/high heat. If you have a thermometer this should read 160˚C when it’s hot enough to fry.
- Whisk the flour, baking powder and bicarbonate of soda together, slowly whisk in the ale. Roll balls in the cornflour, then the batter and add directly to the oil.
- Using two forks makes this process a little easier. Fry for 5 - 6 minutes
until golden. - Cook the balls in batches, adding too many will reduce the heat of the oil signifi cantly and they won’t cook properly in the oil.
- Once cooked, drain onto a kitchen paper-lined plate.
- Serve with the mayonnaise and generous amounts of sea salt and vinegar.
