Fritters Stuffed with Black Olives

Credit: Didier Loire
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Step 1: Fritters

Cut the potatoes into thin, even slices with a mandoline.

Blanch each potato slice for 2 seconds in boiling salt water and chill immediately.

Make a mixture with the egg yolks and the potato flour to help the fritters stick together.

Place the potato slices on paper towels to dry, coat with the potato flour mixture and put a dab of tapenade on half of them.

Seal the fritters (5 per person) with the remaining potato slices.

Step 2: Fried Herbs

Wash the herbs, drain, and pat dry on a cloth.

Fry the herbs in hot oil at 265°F (130°C) to make them nice a crispy and to set their green color.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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