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Puffed Potatoes with Miso-Glazed Eggplant
Recipe adapted from Michael Anthony, Gramercy Tavern, New York City
Yield: 40 puffed potatoes
Prep Time: 1 hour
Cook Time: 1 hour, 15 minutes
Total Time: 2 hours, 15 minutes
1 tablespoon sesame oil
½ small eggplant, peeled and finely chopped (about 1 cup)
1 tablespoon sake
1 teaspoon soy sauce
1 teaspoon white miso
1 teaspoon rice vinegar
3 tablespoons water
1 garlic clove, peeled
1 pound Yukon Gold potatoes, peeled and cut into ¼-inch pieces
1 tablespoon plus 1½ teaspoons kosher salt, divided
½ cup water
3 tablespoons unsalted butter
½ cup all-purpose flour
2 large eggs
¼ teaspoon freshly ground black pepper
1. Glaze the eggplant: To a medium skillet set over medium heat, add the sesame oil. Stir in the chopped eggplant and cook until lightly browned, stirring occasionally, about 10 minutes. Add the sake, soy sauce, miso, rice vinegar, water and garlic clove and simmer until reduced to a glaze, about 10 minutes. Discard the garlic clove. Cool the eggplant to room temperature. Fit a large pastry bag with a medium-sized round tip and fill the bag with the cooled eggplant mixture.
2. While the eggplant mixture cools, make the puffed potatoes: To a medium pot set over high heat, add the potatoes and 1 tablespoon of the salt. Add enough cold water to cover the potatoes and bring it to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are fork tender, 10 to 15 minutes. Drain the potatoes in a colander. Return the potatoes to the pot and stir over medium heat until the potatoes are dry, about 1 minute. Turn off the heat. Push the potatoes through a ricer or food mill and return them to a clean pot. Season with 1 teaspoon of salt.
3. In a small saucepan set over high heat, bring the water and butter to a boil. Turn off the heat, then slowly whisk in the flour until well combined. Return the saucepan to medium heat and cook, using a wooden spoon to stir the dough constantly, until it comes together and pulls away from the sides of the pan, about 3 minutes.
4. Transfer the dough to a stand mixer fitted with the paddle attachment. With the mixer running on medium speed, add the eggs, one at a time, beating until incorporated between additions. Scrape down the edges of the bowl as needed. Add the mashed potatoes and mix until smooth, about 1 minute. Season with the remaining ½ teaspoon salt and the black pepper.
5. Fill a deep, large skillet with 1½ inches of oil and heat to 325°. Working in batches, carefully drop teaspoons of dough into the skillet and fry, turning once, until golden brown and cooked through, about 3 minutes. Use a slotted spoon to transfer the cooked puffs to a paper towel-lined plate.
6. Use a skewer or a paring knife to poke a small hole in the bottom of each potato puff and insert the tip of the piping bag into the puff. Fill the puff with the miso-glazed eggplant. Repeat with the remaining puffs and filling. Serve immediately.