Deep Fried Mashed Potatoes Food

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.

POTATO CROQUETTES (CRISPY DEEP FRIED MASHED POTATOES!)

Steps:

• Mix the mashed potatoes, egg, parsley, salt and pepper until well combined.
• Place the flour, beaten egg and breadcrumbs in three separate trays or bowls.
• Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then breadcrumbs; repeat (yes, do it twice, it's worth it!) I love these stainless steel trays for dipping.
• Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
• When ready to cook/eat, heat some grape seed or peanut oil in a small pot, over medium high heat, so that the croquettes may be deep fried.
• Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned. Remove, and place on towel-lined plate to cool a little.
• Continue with the rest of the potato mixture until it is all finished. You can keep the first ones hot in the oven, until the rest are done. Serve hot, on their own with HP Sauce, or as a side.

EASY CRISPY PAN-FRIED MASHED POTATO CAKES

Steps:

• Place the potatoes in a bowl and add the egg along with the flour, parsley, and onion. Mix well, until a sticky dough has formed, adding small amounts of flour as needed. (The amount of flour will vary slightly depending on how dry your potatoes are, wetter potatoes will require more flour). Add a small amount of salt and freshly ground pepper and mix well.
• Place the panko in a wide bowl or on a plate.
• Using a 1/4 measure; take a scoop of the potato mixture, then using your hands form into a patty cake; you can make them thicker or thinner as you prefer. Dip both sides of the cake into the panko, pressing lightly to make the crumbs adhere. Set aside. Proceed until all the potato is used.
• Heat your skillet over medium heat; add the oil, when hot add the pat of butter if using. Swirl this around to mix. Carefully add the potato cakes to the skillet and cook, turning once, until both sides are nicely browned and the center is hot. If the cake is browning too quickly and the center is not hot, place the pan into a 350ºF oven for about 5 minutes.

FRIED LEFTOVER MASHED POTATOES

Steps:

• 1. Mix all ingredients. Once mixed form into patties.
• 2. heat a non-stick skillet with 1/4 cup of oil. fry patties on both sides until brown.

DEEP FRIED MASHED POTATO BALLS

Steps:

• Beat the large Egg (2) in a mixing bowl. Season with Ground Black Pepper (to taste) and Sea Salt (to taste) and set aside.
• Place Corn Starch (1/2 cup) in a shallow dish.
• Place Breadcrumbs (1 cup) in another shallow dish.
• Begin making Deep Fried Mashed Potato Balls by first forming the balls: Take enough of the Mashed Potatoes (2 cup) into your hands and rolling into 1-inch balls.
• Dip the ball into the egg mixture, then into the cornstarch, then back into the egg mixture, and finally into the breadcrumbs, tossing it gently to get it completely coated.
• Once it is completely coated, place it on a waiting plate, and repeat the process with the remaining cold mashed potatoes. You will get about 15 balls (or more if you make them a bit smaller than mine).
• When the balls are formed and coated, place them in the refrigerator or freezer to get them very cold, but not frozen.
• When ready to deep-fry the balls, put a little more than an inch of Peanut Oil (as needed) in a heavy pot over medium heat. Let the oil get to about 350 degrees F (180 degrees C). Place a ball on a slotted spoon and ease it into the hot oil. It should sizzle.
• When they are nice and brown, remove them from the hot oil with a slotted spoon, and place them on a paper towel-lined plate to drain. Repeat this process until all coated potato balls have been deep-fried.
• Transfer the drained mashed potato balls to a nice serving plate, and garnish with Fresh Parsley (1 sprig). Serve immediately, because they are best when hot!

DEEP FRIED MASHED POTATOES

Steps:

• Make mashed potatoes into golf-ball or small balls.
• Add cheese, as per taste.
• Freeze for 2 hours, or more.
• Mix together the flour, milk, egg and salt to make the batter.
• Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter.
• Deep fry in hot oil until golden-brown.