@eatwithalyssa: Loaded Mashed Potato Fritters🥔🧀 #Recipe #potatoes #cooking #food Start out by washing and peeling 3 pounds of Russet potatoes. Dice them up, then add them to a pot and submerge them in water. Season the water with a generous amount of salt or chicken bouillon powder. Let these boil for about 15 minutes (or until fork tender.) When they’re done mash them up in a large bowl, (I always use a potato ricer.) Once they’re completely cool, add: -3/4 pound of crumbled crispy bacon -1/2 cup of sliced green onion -1/2 cup of sour cream -2 tablespoons of melted butter -1 whisked egg -season with: garlic powder, smoked paprika, chicken bouillon powder, and salt and pepper. Mix it all together until nice and smooth. Then get an 8 ounce block of mild cheddar cheese and cut it into 21 cubes. Measure out about 4 tablespoons of the potatoes, roll it into a ball, smash it into a patty, add a cheese cube to the center, then form the potatoes around the cheese and roll it back into a ball. Let these sit in the fridge for no less then 1 hour. Then add flour to one bowl, and in another bowl add 1 part regular breadcrumbs and 1 part panko. Season both generously with the same seasonings used in the potatoes. Then dip each one into the flour, then the whisked egg, and pack on the breadcrumbs. Then dip it back into the egg and then back into the breadcrumbs for a double coating. Deep fry them in high heat oil (heated to about 330 degrees) until they’re golden brown letting them rest on a cooling rack. ***Note: make sure to bread them straight from the fridge and fry them right away so that they maintain the correct temperature. Then right before serving, put them in the oven at 350 degrees for 10 to 15 minutes or until the cheese is melted on the inside. Make sure to not over heat them because the cheese can start bubbling out. Serve them right away with sour cream or ranch dressing for dipping. Enjoy💜

Alyssa Alonso

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Monday 26 August 2024 15:30:36 GMT