CRISPY POTATO BALLS adapted from REE makes 3 dozen
1 1/2 cups COLD mashed potatoes
3 strips bacon, cooked crisp, cooled and crumbled
1/4 cup WONDRA flour
1 LARGE egg
1 tablespoon FRESH chopped parsley, plus more for garnish
1/4 cup grated Parmesan, plus more for garnish
1/2 cup shredded mozzarella
FRESH ground sea salt and black pepper
1/4 + 3/4 cup dried breadcrumbs
Peanut or Avocado oil, for frying
Finishing salt
- Mix together the Mashed Potatoes, flour, egg, parsley, 1/4 cup bread crumbs, bacon pieces, Parmesan cheese, mozzarella cheese and FRESH ground black pepper in a bowl.
- Place the 3/4 cup breadcrumbs on a large plate.
- Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so I use clover hands to roll the balls.
- Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well.
- Put the bread crumbed balls on a plate.
- Cover and freeze for 45 minutes.
- Heat 2 inches of oil in a dutch oven to 375°.
- Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. DO NOT CROWD THE PAN.
- Remove to a paper towel-lined plate and sprinkle immediately with salt.
- Garnish with more Parmesan and parsley.
MASHED POTATOES
5 pounds Red OR Yukon gold potatoes
3/4 cup salted butter
8 ounces cream cheese, softened
1/2 cup half-and-half OR buttermilk
FRESH ground sea salt and black pepper
- Peel and cut the potatoes into pieces of approximately the same size.
- Bring a large pot of water to a simmer and add the potatoes.
- Bring to a boil and cook until a fork easily slides into the potatoes with no resistance.
- Drain the potatoes in a large colander.
- Place them back into the dry pot and mash the potatoes, allowing all the steam to escape.
- Add the butter, cream cheese and milk and cream together.
- Season to taste.
[…] CRISPY POTATO BALLS […]