Yes, I did! I deep fried mashed potatoes, and they were sinfully delicious.
Last week Kaela got braces and her food options have been somewhat limited, so when her and Gino made plans with us to come over for dinner, I needed to make sure I had some food options she could eat. Knowing how much she has a love affair with the potato, I chose to make them but this time with a little twist. They are a bit more time consuming than just regular mashed potatoes, but worth every bit of effort.
- 3 cups of prepared and seasoned mashed potatoes
- 2 eggs
- 8 strips of cooked bacon, crumbled
- 1/2 cup chopped green onions
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped garlic
- 2 cups panko bread crumbs
- 1/2 teaspoon onion salt
- Vegetable oil for frying
Prepare your mashed potatoes as you normally would, but make them just slightly drier. For a great mashed potato recipe click here.
In a large bowl mix together your prepared mashed potatoes, eggs, bacon, green onions, cheese, garlic, onion salt and 1/2 cup of the panko. Place your bowl in the freezer for about 15-20 minutes so that they get nice and cold. This stiffens them slightly to make them easier to handle.
Place the remaining panko in a bowl.
Heat oil to 375º, approx. med/high heat. You can do this in a deep fryer, but I like to use a medium size sauce pan. Put in enough oil to give you about 2 inches deep. Take your cold potatoes out of the freezer. Scoop out a spoon full and roll into your hands a ball size about the size of a ping pong ball. Roll it in panko to coat, then place carefully in hot oil.
Cook about 4 – 5 at a time until they are golden brown, turning often, about 2 – 3 minutes. Remove with a slotted spoon and let drain on a paper towel.
These are delicious served with a little dollop of sour cream or drizzled with gravy!