Finding recipes for holiday giving is fun and easy. 1,000’s of delicious recipes just waiting to be shared. This one is a party favorite. A great gameday people pleaser and a terrific after-school snack, as well. Warm little bites of comfort that will satisfy the “hangrys” one morsel at a time.
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Ingredients:
2 cups leftover mashed potatoes
2 tablespoons of flour
2/3 cup of shredded cheddar cheese
3 strips bacon
1/3 cup scallions, chopped
1 egg
1 ¼ – 1 ½ cups Italian bread crumbs
Oil for frying
Salt and Pepper
Ranch or Honey Mustard for dipping
Directions:
Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile, shred the cheese, chop scallions, and cook the bacon, then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll it with your hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.
Heat oil in a medium saucepan (or use your fryer) over medium/medium-high heat to about 350-375 degrees. Whisk the egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan.
Test oil with one ball. The oil should bubble when the potato is in oil and the ball should take about 1-2 minutes to brown and cook through. (If it takes longer the oil needs to be hotter, if it browns too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes, depending on size. Remove with a slotted spoon and place on a paper-lined plate to allow excess oil to drain off. Repeat until done.
Allow to cool for a minute or two and serve with dipping sauce.
