Categories: Sides
Ingredients
- 4 cups Classic Potato Salad (see recipe)
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 3/4 tsp black pepper
- 1/2 tsp smoked paprika
- 2 large eggs
- 2 tbsp. water
- 2 cups Italian-seasoned panko
- Stone-Ground Mustard Dipping Sauce (see recipe)
- Garnish: chopped fresh chives
Directions
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Line a rimmed baking sheet with parchment paper.
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Using a potato masher, coarsely mash Classic Potato Salad in a large bowl. Using a 1 tbsp. spring-loaded scoop, portion and roll potato mixture into 1 1/2 inch balls; place on prepared pan. Cover and refrigerate for at least 30 minutes or overnight.
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Fill a medium Dutch oven halfway with oil, and heat over medium-high heat until a deep-fry thermometer registers 375.
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In a medium bowl, whisk together flour, salt, pepper, and paprika. In another medium bowl, whisk together eggs, and 2 tbsp. water. In a third medium bowl, place bread crumbs. Working in batches, dredge balls in flour mixture, shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in bread crumbs, shaking off excess.
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Fry until golden brown, 2 to 3 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve immediately with Stone-Ground Mustard Dipping Sauce. Garnish with chives.