Idaho Potato Commission
Smoked Potato and Corn Fritter with Melting Foie Gras and Maple Syrup
Recipe courtesy of Seth Bixby Daugherty, Chef, Four Seasons Hotel, NY
- 2 1/2 lbs Idaho Potatoes
- 3 ears Corn
- 3 Eggs
- 1/2 cup Heavy cream
- 1/2 cup Flour
- 1 Tbsp Baking powder
- 1 tsp Baking soda
- 1/4 tsp Ground ginger
- 1/4 tsp Ground cloves
- 1/4 tsp Ground cinnamon
- 2 Tbsp Chopped chives
- 1/2 lb Foie gras (can substitute goose liver pate)
- Vegetable oil for frying
Ingredients for the sauce:
- 1 cup Maple syrup
- 1/4 cup Balsamic vinegar
- 2 Tbsp Cider vinegar
- 3 Tbsp Cracked black pepper
- Small bunch mesciun leaves for garnish
- Preheat the oven to 425°F. Scrub the potatoes and pierce with a fork to allow steam to escape. Place in the middle of the oven for 1 to 1 1/2 hours, or until cooked. When potatoes are done, pass through a food mill and set aside.
- Reduce the oven to 375ºF. Clean the ears of the corn and remove the kernels from the cob. In a baking pan roast the corn kernels in the oven for 15 minutes or until lightly browned. Set aside to cool.
- When the potatoes have cooled, lightly smoke in a smoker (see note). Cool.
- In a large bowl, add the corn, cream and eggs to the smoked potatoes. Stir in the flour, baking powder, baking soda and ground spices. Stir in chives.
- Add pieces of the foie gras to the fritter batter, then divide into individual fritters. Deep fry in vegetable oil until both sides are golden. Cool
- In a small bowl, whisk together the ingredients for the sauce.
- To serve, place each fritter on a bed of mesciun leaves, top with sauce and cracked black pepper.
Note: To create your own smoker, use a pan that can be fitted with a steamer basket and a cover. Fill the pan with wood chips and a small amount of water; cook covered to create the smoke. When the water has evaporated, add the potato mixture to the steamer basket, quickly covering to hold in the smoke. Remove the potatoes after approximately 1 minute.