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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

Eggs
Flour
potato

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 350º.  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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