Turn mash potato's into an Appetizer/finger Food!! These mashed potato balls are breaded and fried, The mash potato's can also be made
a day ahead
|1 tsp||Ground black pepper|
|3/4 cup||Sour cream|
|3/4 cup||Parmesan cheese|
|1 cup||cheddar cheese, shredded|
|8||Bacon Slices, cut into chunks|
|1/2 cup||Onions, chopped into small chunks|
|2 cups||Bread Crumbs|
|Oil for deep frying|
Cook potato's in a large pot with water until tender (approx: 30-40min - or until your able to poke a knife easily all the way through the potato's).
After the potato's are cooked, drain and peel off the skin.
mash the potato's (like making usual mash potato's), then add in the margarine - mash again, then add in the milk - mash again, and then the salt, pepper and sour cream.
Mix in with a wooden spoon the Parmesan Cheese and Cheddar cheese.
in a small frying pan fry the bacon chunks and onion chunks on medium heat, until crisp (approx: 15-20min) then drain excess oil,
Add the fried bacon and onion's to the potato mixture and mix
Let the Potato mixture chill in the fridge for 30 minutes.
(this will make them easier to roll into balls)
Roll the potato's in approx 1 inch balls,
place them on a baking tray
Place the eggs in a shallow dish and lightly whisk.
Place the breadcrumbs in another shallow bowl.
Roll the potatoes in the breadcrumbs, then dip in the egg, then roll in the breadcrumbs again.
Place on a baking sheet and continue until all of the potatoes
have been used. Refrigerate for 30 minutes.
Heat about 2 inches of oil in a Dutch oven or heavy bottomed pot. Fry the balls in batches in the hot oil until crispy and brown, 3-4 minutes. Remove to a paper towel lined plate to drain. Serve warm.
you also add many different ingredients in the mash potato's to switch it up a bit and create different types of flavours
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