MASHED POTATO ARANCINI

• 份量: MAKES 16

配料

• 4 medium Yukon Gold potatoes

(about 1¼ pounds)

• 1 lemon

•1 ounce grated Parmigiano Reggiano

(¼ сup)

• 3 ounces mozzarella or fontina cheese

• 2 large eggs

• 2 tablespoons extra-virgin olive oil

• 28 small pitted green olives

• Canola oil, for frying

• 1 cup all- purpose flour

• 1½ cups panko bread crumbs

• Kosher salt and freshly ground

black pepper

步骤

paired with a Martini Thrice (page 145).

COOK THE POTATOES:

• Peel 4 medium Yukon Gold potatoes and cut them in half. Place the potatoes in a medium pot and cover with 2 inches of cold water.

Season with lots of salt—it should be saltier than the sea.'

• Bring to a boil over medium-high heat. Once the water boils, reduce the heat as needed to maintain a simmer and cook the potatoes until very tender when pierced with a fork, 15 to 18 minutes. Drain and let cool slightly.

MAKE THE POTATO MASH: 2y • Once the potatoes are cool enough to handle, transfer them to a medium bowl, add a few glugs of olive oil, and mash with a fork.

• Finely chop 12 small pitted green olives and add to the potato mixture, along with 1 ounce grated Parmesan cheese, the zest of ½ lemon, and the juice of the entire lemon. Season the mixture with salt and lots of freshly ground black pepper and mash well to combine.

STUFF THE ARANCINI:

• Dice 3 ounces mozzarella cheese into sixteen ¾-inch cubes.

• Working with 2 heaping tablespoons (about 1½ ounces) of the mixture at a time, roll the mixture into a ball and then flatten it in your palm into a ¼-inch-thick pancake. Place 1 of the remaining olives and 1 mozzarella cube at the center.

• Fold the edges up around the fillings and reroll into a ball, making sure no olive or mozz is poking out. Repeat until all the potato mixture is used up.

BREAD THE ARANCINI:

• Fill a medium pot with enough canola oil to reach a depth of 1½ inches. (The amount will vary depending on the size of your pot.) Set over medium heat.

• In a medium bowl, lightly beat 2 large eggs.

• In another medium bowl, place 1 cup all- purpose flour. Season with salt and pepper.

• In a third medium bowl, place 1½ cups panko bread crumbs.

• Working with one or two at a time, roll the balls in the flour, then dip them in the eggs, and finally roll them in the bread crumbs. Transfer to a large plate.

FRY:

• Set a wire rack inside a rimmed baking sheet.

• Once the oil reaches 375°F, working in batches, use a slotted spoon to gently lower 5 or 6 arancini balls at a time into the oil. Cook, flipping occasionally, until deep golden brown all over, 3 to 4 minutes per batch.

• Transfer the balls to the prepared baking sheet and season all over with salt. Repeat with the remaining arancini and serve immediately, so the cheese stays oozy!!

备注

1 Most of that salt will ultimately get discarded when you drain the potatoes anyway, and this is how we ensure properly seasoned pohtates!