Amazingly delicious and savory!! A great way to use up left over mashed potatoes!!!!!
UPDATES: Just noticed that I had mixed up the proportions of the Ingredients List with the original recipe, a doubled & a halved recipe! Ingredients are now updated with correct proportions!! Cook On!! (updated 02/28/2013)
This recipe makes 25-30 1-inch balls
2 Cups mashed potatoes
1/2 Cup shredded cheddar cheese
2 slices of bacon, cooked crispy and crumbled
1/3 cup breading flour (use your favorite! I like Louisiana Chicken Fry!)
1/4 cup corn
1/4 cup peas
1/2 teaspoon salt
1/2 teaspoon season salt
1/4 teaspoon black pepper
1/2 teaspoons garlic powder
1/4 teaspoon onion powder
1/2 teaspoons crushed red pepper
1/2 teaspoon sugar
1/2 cup breading flour
1 1/8 teaspoon season salt
1/4 teaspoon cayenne pepper
3/4 teaspoon black pepper
You will need:
dry measuring cup
deep fryer or medium pot
spoons or ice cream scoop
Step 1: Make the Dough
Place your mashed potatoes in a microwave safe bowl. If you are starting with freshly-made mashed potatoes then you dont need to heat them as they are already hot!
Mix in your cheese and bacon crumbles. This is easier if your original mashed potatoes are already cheesy and bacony. I also like to make my mashed potatoes with minced garlic for extra garlic flavor.
Mix in the egg, flour, veggies and spices. All the spice amounts should be adjusted to your liking!
In another bowl, mix the 1/2 cup breading flour with the salt, pepper and cayenne. Again, spice to your liking.
Step 2: Forming the 'Tater Balls
Start heating your oil. Whatever frying method you choose, there should be enough oil to submerge your balls and then some. Make sure you've given the oil time to completely heat up.
While the oil is heating, you can starting forming the 'tater balls. I suggest using two spoons to form balls or a melon baller thingy. The dough is usually too sticky to use your fingers to form the balls. Balls about 1 inch or so in diameter are pretty good, they're bite sized and cook well but you can really make them any size you want.
After forming the balls roll them around in the flour for a good coating. You dont want to make too many dough balls before you're ready to fry as the dough dries out.
Step 3: Cook the 'Tater Balls
Once you have several flour-covered dough balls ready, place them in the oil for about 3 minutes and a crispy golden outside. The oil temperature, size of your balls and how well-done you like your fried foods will determine your cooking time.
I suggest experimenting one ball at a time at first to gauge your frying time. Cook a ball for 2 minutes, see if you like the color and crispness. Cook it another minute if you dont, give it a taste test if you do (careful! It'll be hot!). Repeat until you like the done-ness, this can be anywhere from 3 to 7 minutes.
Once you have your frying time, you can fry several at once. Be sure to let the oil reheat a little after each batch if using a pot. We like a 4-5 minute cook, but even up to 7 minutes isnt burnt and has a deeper fry flavor and a crispier outside. Then let the oil reheat for a few minutes.
When the balls are done frying, remove carefully with tongs, or metal slotted spoon, and place in a bowl or on a plate lined with paper towels to absorb excess oil.
Congratulations! You now have the tastiest snack EVER!!!! Careful as an appetizer, these are filling!!
'Tater balls are delicious with sour cream, ranch, ketchup and even sriracha!! And probably any other coondiment you like!!
If you loved 'em, please vote for them in the Snack Contest!!