Truffle Tots with Lemon Aioli

Tots

  • 2 russet potatoes
  • Zest of 1 lemon
  • 1 tablespoon parsley, chopped
  • 1 tablespoon thyme, chopped
  • 1 tablespoon truffle oil
  • 1 egg
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup corn starch
  • ½ cup flour
  • Garnish: grated parmesan cheese and chopped parsley

Sauce

  • ¼ cup mayonnaise
  • ½ cup crème fraiche (or sour cream)
  • ½ lemon, juiced
  • 2 tablespoons green onion, chopped
  • 1 tablespoon parsley, chopped
  • ¼ teaspoon thyme, chopped
  • ¼ teaspoon onion powder
  • ¼ teaspoon granulated garlic
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper

To make the sauce; combine all ingredients and season to taste.

Peel and shred potatoes using a box grater and place in cold water to remove all excess starch.  Meanwhile, in a fryer or thick bottomed pot, heat 4 inches of oil to 325° degrees.

Remove potatoes from water and squeeze out excess moisture.  Place in mixing bowl and add remaining ingredients.  Mix well.  Using a small scoop or tablespoon drop batter into hot oil and fry for 4-6 minutes until golden, crisp and cooked throughout.  Garnish with parmesan and chopped parsley(optional) and serve with lemon aioli.