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A MARIO BATALI RECIPE

Potato Bomboloni

La Sirena Caviar Service_07_29_2016_3

 

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.


Ingredients

½ cup water

4 tablespoons butter

1 tablespoon sugar

¼ teaspoon salt

⅓ cup flour

⅓ cup instant potato flakes

2 eggs

½ cup chopped chives

Vegetable oil, for frying

Directions

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.

 

 

 

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