Categories: appetizers, potato

Ingredients

• 2 servings prepared mashed potatoes
• 3/4 c shredded cheddar
• 1/8 c bacon bits
• salt to taste
• 1-2 eggs, beaten
• 1/2 c milk
• 3/4 c flour
• 1/2 c bread crumbs - plain or Italian
• oil for frying

Directions

1. Heat oil

2. Prepare mashed potato flakes as directed on the box. I recommend making them stiff (more flakes or less liquid). You can use real mashed potatoes – this would make a great recipe for leftover mashed potatoes

3. Allow potatoes to cool some – you will need to handle the potatoes, and you may want to add the cheese when the potatoes are cool enough not to melt it, though that is not necessary.

4. Add cheddar, bacon bits, and salt. The salt is not necessary, but I recommend it. You should not need more than 1/8 – 1/4 t depending on your preference.

5. Place milk, eggs, flour and bread crumbs in individual bowls.

6. Place small scoops of potato into the flour. You want them to be about two bites in size (approx half dollar size around). It is easiest to perhaps 4-6 at a time, but you can chose to do them all if the bowl is big enough.

7. Roll the scoops in the flour, shaping them into balls. Ensure you coat the potatoes completely. When they are coated, you will be able to form and handle them without them being sticky. They will be soft.

8. Dip the balls in milk, and then back into the flour. Again, ensure they are completely coated.

9. Dip balls into the eggs, ensuring they are fully coated.

10. Roll balls in bread crumbs, again ensuring they are fully coated. You may have some breading that hangs off – just push this gently into the ball.

11. Ensure your oil is hot, 400 degrees if possible.

12. Fry potato balls in small batches, until they reach desired golden color. They should only take 30-90 seconds.

13. Drain on paper towels.

14. Serve hot. Ranch for dipping is recommended.

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