- 2 cups leftover mashed potatoes – 2 tablespoons flour – 2/3 cup shredded cheddar cheese – 3 strips bacon – 1/3 cup chopped onions – 1 egg – 14 – 12 cup Italian bread crumbs
- Frying oil – Salt and pepper – Ranch or Honey Mustard dipping sauce
- Remove potatoes from the fridge and let aside for a few minutes to allow the chill to dissipate. Meanwhile, shred the cheese, cut the onions, and fry the bacon before dicing it finely. In a large mixing bowl, combine potatoes and flour, then add cheese, bacon, and scallions. Take roughly a heaping tablespoon of the mixture and roll it into a tiny ball with your palms. If the potatoes don’t maintain their shape, add a bit extra flour to make them more solid. Repeat until finished.
- Heat the oil in a medium sauce pan or fryer over medium/medium high heat to 350-375 degrees. In a small bowl, whisk together the egg and season with salt and pepper. In a separate bowl, combine the bread crumbs. Dip each ball in the egg, then roll in the bread crumbs until completely coated. Set aside on a baking sheet.
- Use one ball to test the oil. When the potato is placed in the oil, it should bubble, and the ball should brown and cook through in about 1-2 minutes. (If it takes longer, the oil should be hotter; if it browns too rapidly on the exterior but remains chilly on the inside, the temperature should be lower.) Once the oil is hot, add the potato balls in small batches and fry for 1-2 minutes, depending on size. Remove with a slotted spoon and place on a paper-lined plate to drain excess oil. Repeat until finished.
- Allow to cool for a few minutes before serving with dipping sauce.
