Mashed Potato's -Deep Fried on a Stick/or not
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- 2 c
- very cold mashed potatoes i put them through a ricer
- 1/2 c
- corn starch
- 3 large
- 1 Tbsp
- minced parsley
- 1 Tbsp
- shredded fine parmesan cheese
- 1 tsp
- minced onion
- 1/2 tsp
- sea salt
- 1 pinch
- white pepper
- 1/4 c
- minced cooked bacon bits
- 1 c
- fine dry bread crumbs, seasoned or not
- peanut oil or coconut oil for frying - enough to cover balls when deep frying
- thin sticks or skewers, optional
In another bowl whip together 1 egg, parsley, cheese, onion, salt and pepper and bacon.
Add to potato mixture and whip until well combined.
Place mixture in freezer for about 20 minutes do not freeze - just till very cold- makes frying crispy.
Pan 1- 2 beaten eggs
Pan 2- the cornstarch
Pan 3- the bread crumbs
Place on plate and chill in freezer 15 minutes or so. Do not freeze just very cold while oil is heating up to 350^ in deep heavy pan or deep fryer.
String 3 balls on thin sticks or skewers carefully or fry single.Lower into hot oil on a slotted spoon. Keep your eye on these- when they are done they will float to the top- but if you see that they are sticking -give them a gently nudge- do not over crowd them in the fryer. Cook until lightly browned.
Serve with ranch dressing or honey mustard.