Potato Beignets with Spring Garlic Aioli | CUESA

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Potato Beignets with Spring Garlic Aioli

Source:

Michael Lee Rafidi, RN74

This recipe was demonstrated for CUESA’s Market to Table program on March 12, 2016.

Dress up these potato beignets with seasonal garnishes such as the spring pea shoots, radish blossoms, and pickled mushrooms shown in the photo.

Makes 10 to 12 appetizer portions (aioli recipe makes about 2 cups)

INGREDIENTS

Spring Garlic Aioli
2 bulbs spring garlic, sliced thinly, greens reserved
1½  teaspoons olive oil
½ cup chopped parsley
Spring garlic greens, roughly chopped  (see above)
Salt to taste
1 egg yolk
1½  teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 cup vegetable oil
Ice water
Pepper to taste

Potato Fondue Beignets
½ cup cubed unsalted butter
½ cup whole milk
½ cup all-purpose flour
½ cup whole eggs (about 2)
¾ teaspoon freshly grated nutmeg
1 tablespoon salt
1½ cups Yukon Gold potato purée (peeled, cooked and passed through a food mill or ricer)
Oil for frying
Seasonal garnishes (optional)

PREPARATION

To make the aioli: In a sauté pan, gently sweat the sliced garlic in the olive oil until soft. In a separate pot, bring water to a boil and heavily season with salt. Blanch the parsley and garlic tops by dropping into the water and boiling for 1 to 2 minutes. Remove from the pot and plunge into ice water to cool and set the color. Blend the sautéed garlic and blanched herbs in a blender on high until smooth (but don’t process too long—you don’t want the mixture to get hot). Pass through a mesh strainer into a bowl suspended over ice, and season with salt. Set aside. In a food processor, combine the egg yolk, mustard, and vinegar and blend. Slowly add the vegetable oil until the mayonnaise is formed. Add ice water as needed to keep the emulsification together. Season with salt and pepper to taste. Lastly, mix in the parsley and green garlic paste.

To make the beignets: In a medium, heavy-bottomed pot, combine the butter and milk and heat over medium-high until the milk is simmering and the butter has melted. Add the flour and stir with a wooden spoon to combine. Continue to cook the paste for one minute. Transfer the paste to a mixer and begin to beat on medium speed, adding the whole eggs one at a time until all have been incorporated and the mixture is elastic and shiny. Add the nutmeg, salt, and potato puree and continue mixing until everything is combined. Heat the oil in a deep pot or tabletop fryer to 350°F. Shape the dough into pillows using a spoon and the palm of your hand and fry until golden brown and cooked through, about 5 to 7 minutes. Serve on plates with the aioli and garnishes.

Photo by Rachel Cohen.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »