Potatoes are my weakness. Ask anyone that knows me what my favorite kind of food is and they will tell you: potatoes. It doesn’t matter what kind. Mashed potatoes, baked potatoes, french fries, tater tots, chips. I love it all.
Looking at this recipe, you can probably guess what my second weakness is. Cheese, in any way, shape or form. So this recipe is like crack to me. I could easily devour a whole plate of these. But luckily, I took them to a party and let other people devour them for me.
These take a little bit of work, but if you have the time they are definitely worth it.
- 2 cups cold mashed potatoes
- 16 cubes cheese (I prefer cheddar)
- 2 beaten eggs
- ⅓ cup all-purpose flour
- 1 cup Panko bread crumbs
- Vegetable or Canola oil, for frying
- Cooking thermometer
- Medium sauce pan
- Scoop out a golf-ball-sized portion of mashed potatoes, and press one cube of cheese into the middle. Close the mashed potatoes around the cheese and roll into a ball. Repeat.
- Roll mashed potato balls into flour, then the eggs, and finally in the breadcrumbs until it is completely coated. Repeat with all of the potato balls.
- Place the coated potato balls in the fridge or freezer for 1 hour. This will allow the balls to mold, and stick.
- Repeat step 3 without the flour. (Dip balls into egg and more breadcrumbs) This step gives the balls a second layer of crunch, but it can be skipped if desired.
- Pour enough oil into a saucepan to reach a depth of two inches. Heat over medium heat until it reaches 350 degrees Fahrenheit (175 degrees Celsius).
- Carefully lower several balls at a time into the hot oil. Fry the potato balls until golden brown. Keep heat constant at 350 or balls may burn.
When cooked correctly, the cheese should melt in your mouth. Warning: you will want more.
Thanks for reading, I hope you enjoy this recipe! @DishesbyD