POTATO BALLS
Here's a delightful way to use leftover mashed potatoes! These puffs are easy to make, and my family prefers them to french fries. Children enjoy them plain, buttered or drizzled with honey or maple syrup. My grandkids expect Potato Puffs on the menu whenever they come to my house!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 1-1/2 to 2 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, beat eggs. Add potatoes. Combine the flour, baking powder and salt; stir into potato mixture. , In a large saucepan or kettle, heat about 1 in. of oil to 375°. Drop mixture by heaping teaspoonfuls, four or five at a time, into hot oil. Fry 2-3 minutes or until golden brown, turning once. Watch closely since they brown quickly. Drain on paper towels. Serve immediately.
Nutrition Facts :
CRUNCHY POTATO BALLS
I will make extra mashed potatoes just for these. They are great as a different appetizer or served with a salad or soup for lunch or a light dinner.
Provided by pines506
Categories Lunch/Snacks
Time 50m
Yield 6 dozen
Number Of Ingredients 9
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.
Nutrition Facts : Calories 359.1, Fat 19.9, SaturatedFat 8, Cholesterol 102.1, Sodium 528.2, Carbohydrate 24.8, Fiber 1.4, Sugar 2.9, Protein 20.1
CRUNCHY POTATO BALLS
Cooking is not one of my favorite things to do, so I'm always looking for simple and tasty recipes to feed our growing family (three sons - 8,5 and 7 months). These potato balls make a good snack or appetizer (my two older boys love them with any meal!), and they're a good way to use up leftovers. In fact, I often find myself peeling a few extra potatoes just to make sure there will be leftovers. I've also substituted ground-up hot dogs or sausage for the ham.
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 45m
Yield about 6 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 103 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 291mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
CRUNCHY POTATO CHEESE BALLS
I haven't tried this one yet, but it's a local favorite that was published in our town newspaper. Sounds wonderful!
Provided by DuChick
Categories Potato
Time 50m
Yield 20 balls, 5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 821.2, Fat 32, SaturatedFat 20, Cholesterol 85, Sodium 1169.5, Carbohydrate 114.3, Fiber 13.2, Sugar 5.2, Protein 23.1
CRISPY POTATO BALLS
Provided by Ree Drummond : Food Network
Time 1h25m
Yield 12 balls
Number Of Ingredients 16
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.
CRISPY POTATO SKINS
Crispy potato skins... Simply scrumptious and so quick and simple to make. Cook on BBQ!
Provided by Cara
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let cool.
- Preheat an outdoor grill for medium-high heat and generously oil the grate.
- When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
- Drizzle skins with oil and season with salt and pepper. Sprinkle with bacon, provolone cheese, and green onions.
- Cook on the preheated grill with the lid closed until skins are crispy and cheese is melted, 4 to 5 minutes.
Nutrition Facts : Calories 552.3 calories, Carbohydrate 67.9 g, Cholesterol 48.2 mg, Fat 20.9 g, Fiber 4.9 g, Protein 24.7 g, SaturatedFat 8.3 g, Sodium 904.9 mg, Sugar 2.5 g
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