Gluten-Free Cheddar Cheese Potato Puffs Appetizer Recipe
Crisp on the outside, moist within, and fancy enough to serve at any party, these potato puffs by James Beard Award-winning chef Hiro Sone are also a huge hit with kids and can be customized with a variety of additions and substitutions, such as minced cooked bacon, fresh herbs, or different cheeses. While they taste best freshly made, they’re still delicious when reheated in a 300°F oven for about 5 minutes or until warmed through.
Servings 25 puffs
Ingredients
- 3 large Yukon gold potatoes
- 1 egg
- 1 1/2 tablespoons baking powder
- 1/4 cup cornstarch
- 3/4 cups grated Parmesan cheese
- Pinch of white pepper
- 1 teaspoon kosher salt
- 2 ounces grated cheddar cheese
- 2 to 3 cups canola oil
- 3 tablespoons sour cream mixed with 2 teaspoons chopped chives for garnish (optional)
- Caviar for garnish (optional)
Instructions
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Preheat the oven to 350°F. Poke 8 to 12 deep holes with a fork all over the potatoes and bake for 1 hour or until cooked through. When the potatoes are cool enough to handle but still warm, peel, and rice or mash them.
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Place the potatoes, egg, baking powder, cornstarch, Parmesan, white pepper, salt, and cheddar into a medium bowl and mix well.
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Using your hands, roll 1 tablespoon of the potato mixture into a ball. Place it on a baking sheet. Repeat with the remaining mixture. Cover the baking sheet with plastic wrap and refrigerate the balls for 3 hours.
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In a small pot, heat enough oil so it’s at least 3 inches deep until it registers 330°F on a deep-frying thermometer. Fry the balls in batches until golden brown, about 2 minutes. Transfer them to a paper towel to drain the excess oil. Serve hot, garnished with the sour cream and caviar if desired.
Photography Maren Caruso
