Crispy Potato “Truffles” with Truffle Cheese

1. Cook potatoes in boiling, salted water until tender. Pass through a ricer or food mill into a mixing bowl.

2. Add two eggs, truffle oil and salt and pepper to taste to potatoes; combine until blended. Using a 1-ounce ice cream scoop, form potato mixture into 12 pieces; set on parchment-covered sheet tray.

3. Press a cube of truffle cheese into center of each potato mound; roll into a sphere. In shallow dish, beat remaining two eggs. Measure panko and flour onto sheets of waxed paper. Dredge spheres in panko, beaten eggs and flour.

4. In deep skillet or deep fryer, heat 1 to 2 inches vegetable oil to 350 F. Fry potato spheres in hot oil until golden brown on all sides. Drain on paper towels; sprinkle with sea salt.

Photograph courtesy of Idaho Potato Commission