Fontina Truffle Beignets

Savory Potato, Fontina, and Truffle Beignets

Pairings of truffles with potatoes or cheese are classic. Here, the truffles are combined with both potatoes and Fontina cheese to make savory deep-fried beignets. These scrumptious bites must be served immediately after frying to get that terrific contrast of texture between the crispy outside and the melted cheese on the inside.

Ingredients: (yields about 16 beignets)
1 Large Potato, boiled & peeled
1 Egg
1 1/2 cup All-Purpose Flour + additional flour as needed
1/3 cup Water
3-4 tablespoons Fresh Truffles, chopped
1 cup Fontina Cheese, shredded
Canola oil, for frying
Lingonberry Preserves (optional)
Salt to taste

Directions:

1. Put the boiled potato through a ricer. In a bowl mix together the potato, egg, flour, water and salt to taste to form the dough. If the dough is still very sticky, add a little more flour. Mix in the chopped truffles and fontina.

2. Drop small balls of dough in 350°F oil and deep fry in batches until golden on both sides.

3. Serve immediately, with lingonberry preserves if desired.

Recipe Development & Photography by Natasha Price, 5 Star Foodie

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Fresh Truffle Recipes
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