Potato Beignets with Spring Garlic Aioli : Foodwise

Name: Potato Beignets with Spring Garlic Aioli : Foodwise
Ingredients: 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; 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)

foodwise.org

Lightly fried potato beignets paired with a spring garlic aioli make for a delightful appetizer or side. Perfect for your next Spring gathering!

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Ingredients

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
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)