by Sarah-Kim Watchorn
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Serves: 4 people
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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
1 handfull Parsley
100 g Plain Flour
1 tbsp Sunflower Oil
- 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
- 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.