Crunchy Potato Appetizer Balls Food

CRUNCHY POTATO BALLS

Steps:

• In a bowl, combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper. Add enough of the flour to make a stiff mixture. Chill. , Shape into 1-in. balls; roll in cornflakes. Place on a greased baking sheet. Bake at 350° for 25-30 minutes. Serve hot.

CRUNCHY POTATO BALLS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine the potatoes, ham, cheese, salad dressing, eggs, onion, mustard, salt and pepper in a large mixing bowl and mix well.
• 3. Shape into 1 inch balls and roll in corn flake crumbs.
• 4. Arrange the balls on a greased baking sheet. Bake for 30 minutes or until brown.

FRIED MASHED POTATO BALLS

Steps:

• Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

CRUNCHY POTATO APPETIZER BALLS

Steps:

• Preheat oven to 350 degrees. Combine the potatoes, ham, cheese, salad dressing, eggs, onion, mustard, salt and pepper in a large mixing bowl and mix well. Shape into 1 inch balls. Roll in the cornflake crumbs. Arrange the balls on a greased baking sheet. Bake for 30 minutes or until brown.

CRISPY POTATO BALLS

Steps:

• Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
• Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
• Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
• Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
• Garnish with more Parmesan and parsley.
• Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
• Preheat the oven to 350 degrees F.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
• Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
• Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.

CRUNCHY POTATO CHEESE BALLS

Steps:

• Mash potatoes with salt, milk, onion salt and 1/4 cup butter.
• Chill until firm.
• Cut cheese into 1 inch cubes.
• Shape mashed potatoes around the cheese cubes into 2 1/2" balls.
• Roll in corn flake crumbs.
• Brush with remaining /14 cup melted butter and place on slightly-greased cookie sheets.
• Bake 20 minutes at 350* or until heated through.

CRUNCHY POTATO BALLS

Steps:

• In a bowl combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper. Mix well.
• Add enough of the flour to make a stiff mixture. Chill.
• Shape into 1-inch balls. Roll in cornflakes.
• Place on greased baking sheet.
• Bake at 350 for 25-30 minutes. Serve hot.