Home / Recipes / U.S. Cheddar-Chili-Potato-Bomb with Furikake, Sichuan-Chili-Mayo and Zhoug (Yemini Green Sauce)

U.S. Cheddar-Chili-Potato-Bomb with Furikake, Sichuan-Chili-Mayo and Zhoug (Yemini Green Sauce)

Craving a cheesy explosion of flavor? The U.S. Cheddar-Chili-Potato-Bomb with Furikake, Sichuan-Chili-Mayo and Zhoug nicely combines a handful of unique flavors together with Wisconsin Cheddar Cheese. The recipe was developed by Goldies, whose motto is “Don’t fry your life. Fry your dream”. Goldies is all about fries and unusual topping creations. The recipe creators come from the star gastronomy, where everything is made from fresh ingredients, without flavor enhancers, and without preservatives. The recipe serves 4 portions.

More about Goldies

Where to buy the products:

  • The cheese in this recipe comes from Sartori.
  • In Germany you can also buy Sartori cheese at Ruwisch & Zuck.

Ingredients

Potato Mixture

600 gpotatoes
50 gstarch
3-5 gsalt
pinchnutmeg
50 gmirin
20 gsushi vinegar preparation
15 groasted sesame oil
35-40 gegg yolk (2 eggs)
35-40 gfinely diced spring leek
130-150 gcanned corn, well drained

Cheddar Filling

Cheddar (red, grated)
Cheddar (yellow, grated)
Highland sandwich slices, cheddar flavor
30 ggreen peppers or fresh jalapeno (seeded and finely diced)

Furikake Mix

20 gfurikake mix (Asian store)
5 gsushi vinegar powder
15 g roasted white sesame seeds
5 gblack sesame seeds

Breading

flour
egg
panko breadcrumbs

Sichuan Chili Oil for the Mayonnaise

700 gvegetable oil
80 ggarlic whole (crushed)
40 gginger (crushed)
4 gwhole pepper
2 gallspice
2 gbay leaf
5 gfennel seed
10 gSichuan pepper
1,5 gFive Spice
100 gKorean chili flakes

Sichuan-Chili-Mayonnaise

50 gegg yolk (pastured)
50 gmilk
50 gmustard
50 glime juice
65 gsweet chili sauce
25 ggarlic paste
23 gsugar
16 gsalt
8,5 gwine vinegar
1,3 gsmoked paprika powder
1,3 gxanthan gum
670 gSichuan chili oil
500 gneutral vegetable oil

Zhoug

150 gparsley
150 gcoriander
500 gfresh green peppers
200 golive oil
20 gsugar
12 gsalt
2small garlic cloves
2 gcumin powder
5 gcoriander powder
2 gcardamom powder
juice from 2 lemons

Potato Mixture

  1. Boil the potatoes in their skins, let them steam out and peel them.

  2. Press through the potato ricer and cool to room temperature.

  3. Mix all ingredients carefully and thoroughly. Important: the mixture should be at room temperature or slightly cool.

  4. Portion into balls (about 90g each). In this recipe, about 3 servings of the potato mixture are leftover.

Cheddar Filling

  1. Grate the cheese.

  2. Knead all ingredients until a smooth mass is formed.

  3. Form into balls of about 50 g and refrigerate.

Breading and Furikake Mix

  1. Cover the cheese balls with the portioned potato dough and form into balls, then freeze.

  2. Bread the balls with flour, egg and panko breadcrumbs. Repeat one more time for a thicker coat.

  3. Deep-fry at about 150°C for about 10 minutes.

  4. Combine ingredients for the furikake mix. Either sprinkle or roll the balls in the furikake mix before serving.

Sichuan Chili Oil for the Mayonnaise

  1. Cook all ingredients, except chili flakes, in oil over medium heat until they start to fry and garlic starts to color (about 30-60 min).

  2. Strain.

  3. Heat oil to 170°C and carefully pour over chili flakes in 3 steps so they don't burn.

  4. Leave covered and outside overnight, then strain and bottle.

Sichuan-Chili-Mayonnaise

  1. Mix all the ingredients except the oil.

  2. Emulsify the mayonnaise with the oil.

  3. Fill into a squeeze bottle.

Zhoug

  1. Mix all ingredients into a blender.

  2. Blend.

  3. Pour into a squeeze bottle.

Final Touches and Serve

  1. Sprinkle furikake on the fried ball or roll in furikake.

  2. Lightly press the ball to flatten on one side so that it does not fall over.

  3. Add a thick spoonful of mayo on the ball.

  4. Squirt a small drop of zhoug into the mayo.

  5. Serve.

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