Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. These delicate, delicious potato cakes get incredibly rich flavor from a combo of melty fontina and earthy truffle seasoning mixed into the batter.
Cook Time: 35 min
16 oz Pizza Dough
2 ears Of Corn
2 cloves Garlic
1 bunch Chives
2 oz Fontina Cheese
4 oz Fresh Mozzarella Cheese
1 Tbsp Honey
¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
½ cup Part-Skim Ricotta Cheese
¼ tsp Crushed Red Pepper Flakes
Prepare the ingredients
Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.
Make the batter
In a medium bowl, combine the potato flakes, biscuit mix, grated cheese, truffle zest, sliced white bottoms of the scallions, and 2/3 cup of water; season with salt and pepper. Set aside to let the batter rest at least 5 minutes.
Cook the potato cakes & serve your dish
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, scoop the batter into the pan to make 12 equal-sized cakes, keeping them separate. Using the back of a spoon, gently flatten each cake into a 1- to 2-inch diameter. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Serve the cooked potato cakes with the sour cream. Garnish with the sliced green tops of the scallions. Enjoy!
Original recipe link: Hot Truffle Honey White Pizza with Sweet Corn & Ricotta