Potato Proscuitto And Matzo Balls For Paperchef
12 May 2009
I must admit, the paper fairies got to me! When I came across a post where Bron‘s lovely daughters dressed up as fairies, held up wispy pieces of paper with some magical ingredients scrawled on them, I knew I was going to bite the bullet and participate in my first ever Paperchef. The task at hand sounded like fun, the fours ingredients revealed for the challenge were floury potatoes, proscuitto, thyme and Mother’s Day. What would I make with these ingredients that would be perfect for Mum on her special day, I thought to myself. And then an idea started taking root in my head and within half a day, I had my recipe planned out and props for the photoshoot to follow picked out and arranged. I decided to go all out and use special ingredients that rarely see the light of my kitchen, instead they sit on the shelves in my pantry hoping today would be their lucky day.
After I googled floury potatoes [and there is a lot of confusion and misinformation floating around on the internet regarding potato varieties], I decided that the Royal Blue potatoes in this week’s vegetable basket would be just right. The proscuitto I used for this recipe was Spanish style sweet serrano. Armed with a fresh bunch of thyme from the garden, I collected an egg and an Australian purple garlic from the kitchen. I also grabbed the matzo meal and pink salt flakes from the pantry. With the potatoes boiling and the deep fryer slowly heating up the oil, my excitement grew. The poppers/balls that resulted from all that planning were a perfect Mother’s Day treat, especially served in retro milkshake parlor glasses that would’ve transformed Mum to the 70s if she would’ve been with me that day.
Potato Proscuitto And Matzo Balls
[Preparation Time : 40 minutes/ Cooking Time: 10 minutes/ Makes 20 Balls]
Ingredients
3 large Royal Blue potatoes
75 Proscuitto, Sweet Serrano, finely chopped
1/4 cup fresh thyme leaves
1 cup matzo meal
1 egg
3 purple garlic cloves, crushed
1 tsp pink salt flakes
1 tsp ground paprika
freshly ground black pepper
Method
Boil potatoes. Peel and mash. In a large bowl combine mashed potato with all the other ingredients and mix well till it forms a dough-like consistency. With your palms, shape the dough into small balls, the size of golf balls.
Heat oil in a fryer. Fry the balls on high for about 5-6 minutes, turnning constantly till golden brown and cooked through. Serve hot potato and matzo balls with your favorite sauce and shome shredded iceberg lettuce and carrots.
Sneh Roy is a Designer, Blogger, Thinker, Mum, Illustrator, Foodie, Food Stylist, Photographer & Cook. Writing from Sydney in Australia, Sneh is the Principal Tastemaker & Storyteller at Cook Republic. In those non food obsessed moments, she designs wacky characters, logos and websites. Take a peek at her fabulous design blog LBOI and the eye candy portal Stars We Love. Read more about Sneh.
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So interesting…and I bet really good, too!
Those look so yummy! I’ve never cooked with matzo before, but I’m assuming it’s quite like panko?
These look great! Would love to have these when I’m watching a movie.
This looks really interesting and must have tasted very wonderful!
Perfect for Paper Chef.
Great photos.
Those look really yummy! The best of everything; potatoes, pork and fried! Very inventive and I love the presentation in the striped cup.
Y I have never actually cooked with panko, but sounds about right.
YUMMMMMMMMM!!!!!
These look *so* good! And the pictures are awesome
I may have to get myself a deep fryer just to try these 
Would love to try these someday. Can you use regular bread crumbs instead of matzo?
Ciaochowlinda You can totally use breadcrumbs instead. I found matzo meal to be of the same consistency and texture as breadcrumbs
The fairies absolutely adored the look of these, yum yum!
Thnx Bron! And please thank the beautiful fairies for inspiring me
I would be the person inappropriately stationed at the food table at this party! These sound delicious!