“Potato-leek soup is an Irish staple. “But instead of doing soup, I wanted to do fritters,” Chef Haseler says. “It’s very pub-esque.”
- In sauté pan, melt butter. Add leeks and sauté 3 to 4 minutes, until tender. Remove from heat and cool.
- Mix yolks, mashed potatoes, cooled leeks, salt, coriander, and flour in medium bowl. Roll into small balls and refrigerate until cold, at least 1 hour.
- Beat 4 whole eggs in bowl and place panko in separate bowl.
- Pour blended oil into medium skillet and set over medium-high heat. Pan is ready when pinch of breadcrumbs bubbles immediately when added.
- Dip potato balls into beaten eggs, then roll in breadcrumbs. Working in batches, fry balls, turning often, until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and serve warm with aioli.
Roasted Garlic Aioli
- Preheat oven to 300 degrees.
- Cut thin slice off very top of garlic head to expose tops of cloves. Set head in shallow baking dish, drizzle with olive oil,
- Cover with foil and bake for 1 to 1½ hours, until garlic is very soft. Set aside to cool, reserving oil from pan.
- When cool, squeeze pulp out of garlic into food processor bowl. Add yolks, vinegar, water, salt, and cayenne. Purée until smooth.
- With motor running, slowly add reserved oil from roasted garlic plus 1½ cups extra-virgin olive oil until combined.
Criminal Sin, a citrusy IPA with a fruity nose made with six hops and six malts. The citrus tones cut through the aioli’s richness.