Loaded Potato Bites~YUM
Makes 18-24 bites depending on size
2 cups leftover mashed potatoes
2 tablespoons of flour
2/3 cup of shredded cheddar cheese
3 strips bacon
1/3 cup scallions, chopped
1 egg
1 ¼ - 1 ½ cups Italian bread crumbs
Oil for frying
Salt and Pepper
Ranch or Honey Mustard for dipping
Take potatoes out of the fridge and let sit for a few minutes to take the chill
off a bit. Meanwhile, shred the cheese, chop scallions, and cook bacon then
dice finely. Add potatoes and flour to a large mixing bowl and stir to combine
well, then add cheese, bacon, and scallions. Take
about a heaping tablespoon of mixture and roll with hands into a small balls.
It if doesn’t hold its shape, add a little more flour to make the potatoes
sturdy. Heat oil in a medium sauce pan (or use your fryer) over med/med hi heat
to about 350-375 degrees. Whisk egg into a small bowl and season with salt and
pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then
roll in bread crumbs until fully coated. Set aside on a sheet pan. Test oil
with one ball. The oil should bubble when potato is in oil and ball should take
about 1-2 minutes to brown and cook through. Once oil is ready, add potato
balls in small batches and fry for 1-2 minutes-it will depend on size. Remove
with slotted spoon and place on plate lined with paper towels to allow excess
oil to drain off. Repeat until done. Allow to cool for a minute or two and
serve with dipping sauce.
Chris Hendrix shared If It's Country's photo.