We serve these with our caviar service at La Sirena, along with chive blossoms, whipped mascarpone, hard-cooked egg yolks and pickled ramps. If you’re not going all in, these bomboloni are also fantastic on their own and make great finger food for parties.
½ cup water
4 tablespoons butter
1 tablespoon sugar
¼ teaspoon salt
⅓ cup flour
⅓ cup instant potato flakes
½ cup chopped chives
Vegetable oil, for frying
Heat water, butter, salt and sugar in a heavy-bottomed saucepan until butter is melted and sugar and salt are dissolved.
Add flour and potato flakes and stir with a spatula to combine. Avoid whisking as this can introduce too much air into the dough.
Once incorporated, continue to stir the mixture over medium-low heat for 2 to 3 minutes to cook the flour, until dough becomes glossy. Make sure the heat is not too high or the dough will break.
Add the dough to the bowl of a stand mixer with the paddle attachment and slowly beat in eggs one at a time. Add chives and mix until incorporated, being careful not to over mix.
Scoop the dough into a pastry bag and chill in the refrigerator for 20 minutes.
Meanwhile, heat 2 inches vegetable oil in a heavy-bottomed pan to 350 degrees F. When oil is hot and dough has chilled, pipe dough directly into hot oil, slicing with a butter knife or offset spatula at 1-inch intervals as you squeeze out the dough. The bomboloni should be about the size of a grape.
Fry bomboloni, flipping as necessary, until golden brown on all sides. Remove from oil and let drain on a paper towel. Serve at once, with caviar or a salty spread—or simply sprinkle the bomboloni with salt and eat them au naturel.