Total Calories: 33
1. Add the potatoes to a large pot of lightly salted water and bring to a boil over high heat. Reduce heat to medium and cook until tender, 20 to 25 minutes. Drain well. Transfer to a medium bowl.
2. Using a hand-held electric mixer or a potato masher, mash the potatoes. Let cool slightly. Beat in the cheese, basil, egg yolks, garlic, salt, and pepper. Let cool until tepid.
3. Line a baking sheet with waxed paper. Put the egg whites in a medium bowl and beat until foamy. Place the bread crumbs in a shallow bowl. Form the potato mixture into balls, about 1 tablespoon each. One at a time, coat each ball with the egg white, then roll in the bread crumbs. Place on the waxed paper.
4. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven over high heat, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F. In batches, deep-fry the potato balls until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while frying the rest. Serve immediately.
This Potato-Pesto Puffs recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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