Cheddar Potato Balls

Cheddar Potato Balls

3 cups plain mashed potato

1 tsp crushed garlic

½ tsp chopped parsley

¼ tsp black pepper

½ tsp salt

½ cup cheddar cheese (you can also use montery jack)

2 eggs + 1 egg yolk

1 cup flour

1 ½ cup panko

Oil

Yield: 20

In a large bowl mix mashed potato, garlic, parsley, black pepper, salt and cheese.  Next add egg yolk then mix well.   Beat the 2 whole eggs in a bowl and set aside.  Add flour to a plate and add panko bread crumbs to another plate.   Use a spoon to scoop up about 3 tablespoon of the potato and using your hands roll into balls.   Gently roll the ball in the flour and coat evenly; shake off excess.  Next dip the flour coated ball into the egg and coat evenly.  Let the excess drip back into the bowl.  Next roll into the panko bread crumbs then place on a baking pan.  Repeat this process.  Place the potato balls in the fridge for 30 minutes so that it can become firm.

To cook the balls: In a heavy bottom pot over medium heat place enough oil so it’s about 4-5 inches deep.  You want the oil to be deep enough to cover the balls.   When the oil is hot, remove the ball from the fridge and fry in small batches.   Fry for 2-3 minutes or until golden brown.  Once the balls are brown, place on a plate lined with paper towel to drain the excess oil.   Repeat this process until all of the balls are cooked.  Serve warm.

*Notes:  Panko bread crumbs are a Japanese bread crumb that is coarse.  This can be found in your grocery store near the bread crumbs or in the International aisle.