Categories: Sides

Ingredients

• 4 slices bacon, chopped
• 1 cup mashed potatoes
• 1/4 cup sour cream
• 1/2 cup grated cheddar cheese
• 1/2 bunch of scallions, sliced
• 1 egg
• Salt and pepper
• 1 cup dried potato flakes
• Canola oil, for frying

Directions

1. Heat a large skillet over medium heat and cook the bacon until golden brown. Remove to a paper-towel-lined platter to drain.

2. In a large mixing bowl, combine the cooled mashed potatoes, sour cream, cheddar, scallions, egg, cooked bacon, and salt and pepper. Mix well.

3. Pour the potato flakes into a shallow dish and place next to your bowl.

4. Drop a well-rounded tbsp. of potato mixture into the potato flakes. Roll around in the potato flakes and form a 2-inch ball

5. The potato fritter balls may be refrigerated, covered, for up to 2 days.

6. In a medium pot, heat a few inches of frying oil over medium-high heat. When the oil is ready, bubbles will stream rapidly away from the handle of a wooden spoon inserted in the oil.

7. Fry the potato balls a few at a time, making sure not to crowd the pot, 4 to 5 minutes or until golden brown. Drain on a cooling rack over a paper-towel-lined baking sheet. Repeat until all the potato balls are fried.

Email to a friend | Print this recipe | Back