Fried Garlic Cheddar Mashed Potato Balls
So technically, these fried garlic cheddar mashed potato balls are called “croquettes,” but in all honesty, it just doesn’t sound as good as a FRIED potato ball, right? I mean, I didn’t even know what a croquette was for the longest time. It just sounds way too sophisticated for a food item that is deep-fried and clogs your arteries, so let’s just call them for what they truly are: artery-clogging, yet delicious, garlic mashed potato balls with melted sharp cheddar throughout. Yup, that sounds so much better.
Is it as delicious as it sounds? Absolutely.
Am I planning to make this again? As I am concerned about my health, probably not. But I enjoyed each and every one of them until they were all gone. (Okay so maybe Jason ate most of these but I had a good amount of them, that is until I felt guilty about all the junk I put through my body. But was it worth it? Hell yes.)
Garlic Cheddar Mashed Potato Croquettes (adapted from Rachel Ray):
Yields 4 servings
- 4 large russet potatoes, peeled and quartered
- 5 garlic cloves, peeled
- 2 cups shredded sharp cheddar
- 3/4 cup heavy cream
- 1/2 cup (1 stick) unsalted butter
- 2 teaspoons salt
- 4 large eggs
- 1 cup all-purpose flour
- 2 cups Italian-style seasoned bread crumbs
- Canola oil, for frying
In a large pot of cold, salted water, bring the potatoes and garlic to a boil; cook until the potatoes are fork-tender, about 20 minutes.
Drain and return the potatoes to the pot; mash over low heat with the cheddar, heavy cream, butter and salt.
Working one at a time, roll tablespoonfuls of the mashed potatoes into a ball. (I used an ice cream scoop.)
Dredge each ball of mashed potatoes in the flour, dip into the eggs, then dredge in the bread crumbs, pressing to coat.
Repeat with the remaining ingredients and refrigerate for 30 minutes.
Heat 1 1/2-inches oil in a medium Dutch oven or in a medium saucepan to 300 degrees F. Working in batches, add the potato balls to the hot oil 4 or 5 at a time and fry until evenly golden brown and crispy, about 3-4 minutes.
Remove from the oil with a slotted spoon and transfer to a paper towel-lined plate; repeat to cook remaining cutlets.
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