I was at a friend’s home one day and she offered me a stuffed potato ball. I had never tried one, yet I am a potato connoisseur. I will eat anything as long as it involves mashed potatoes. Well, not anything, but you know what I mean.
I popped one of the fried smashed spud balls in my mouth and fell in love. These fried mashed potato balls are God’s gift to mankind. Stuffing them is even better!
The flavors explode in your mouth as the ball melts on your tongue. Cheese, onion and bacon are all married into one delicate little potato ball. One ball and you will be a fan.
There is a secret to making these beautifully browned delights. The mashed potatoes are leftovers (or freshly made) potatoes that have chilled overnight. The potatoes have to be a hard consistency or they will fall apart during the deep-fat frying process.
To make these beautifully browned balls, you will need:
2 cups of cold mashed potatoes
1 egg that is slightly beaten
¾ cup of shredded cheddar cheese
½ cup of finely chopped green onions
¼ cup of real bacon bits or crispy-fried bacon
½ cup of dry bread crumbs
About 3 cups of oil for frying
(This recipe is for bacon-cheese balls. Alternatives are listed below)
In a large bowl, allow the potatoes to stand at room temperature for 20 minutes. Add the egg, cheese, onions and bacon when the potatoes are ready. Shape the potatoes into 1-inch balls. Roll each ball in the bread crumbs and allow them to rest for 15 minutes.
In an electric skillet or deep-fat fryer, bring oil to 375 degrees Fahrenheit. Fry the balls for 2 ½ to 3 minutes or until they turn a golden brown. Remove with a slotted spoon and place them on paper towels to drain. This recipe will serve 6.
For variations, try filling the potato balls with hamburger and cheese, taco flavored meat, chicken and ranch, diced pepperoni and cheese and ham and cheese. Use your imagination! There is nothing these balls won’t blend with.