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Olive, Potato and Chevre Balls
Makes about 40
Ingredients:
3 floury potatoes (about 750g) peeled and boiled
60g butter
2 eschallots (about 100g) peeled and quartered
¼ cup rosemary leaves
4 large eggs
100g chevre
40 Sandhurst Feta, Anchovy or Sundried Tomato Stuffed Gourmet Olives, drained
Salt and freshly ground black pepper
1 cup (150g) plain flour
1 cup fresh breadcrumbs
Sandhurst vegetable oil, for deep-frying
Here's How:
- Place hot potatoes, butter, eschallots and rosemary in food processor. Work until blended. Cool to just warm, blend in 2 eggs, the chevre and salt and freshly ground black pepper to taste. Refrigerate mixture for at least one hour.
- Have three trays on work surface, one containing the beaten remaining eggs, one the flour and one the breadcrumbs.
- To assemble balls, take a spoonful of the potato mixture, press a stuffed olive into it and roll to encase the olive completely. Roll in flour, then egg to coat, then breadcrumbs. Repeat with remaining olives. Refrigerate, covered, until ready for frying.
- Heat 7cm of oil in a deep pot, until a cube of bread turns golden immediately when dropped in. Gently lower several olive balls into oil, turning immediately. Fry, turning frequently, until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat frying in batches. Serve warm.
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