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Betty’s Deep-Fried Mashed Potato Balls

In this video, Betty demonstrates how to make Deep-Fried Mashed Potato Balls. This is a great accompaniment to any dish you would serve with potatoes.

Ingredients:

2 cups cold mashed potatoes (You may use leftover mashed potatoes, or you can make and chill a package of instant mashed potatoes–any flavor; it will make about 2 cups.)
2 well-beaten eggs (I started with one egg in the video, but had to add another to do the whole amount of mashed potatoes.)
freshly ground sea salt, to taste (You may use regular table salt.)
seasoned pepper, to taste (You may use regular ground black pepper or freshly ground peppercorns.)
½ cup cornstarch
1 cup fine, dry breadcrumbs (I used the plain variety, but you may use a flavored type, if you like.)
peanut oil for deep-frying
a sprig of parsley for garnish

Grind sea salt into beaten eggs, to taste. Sprinkle beaten eggs with seasoned pepper, and set aside. Place ½ cup cornstarch in a shallow dish; also place 1 cup fine, dry bread crumbs in another shallow dish. Begin making your Deep-Fried Mashed Potato Balls by first forming a coating the balls: Take enough of the cold mashed potatoes into your hands to roll it into a 1-inch ball. 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 in a heavy pot over medium heat. Let the oil get to about 350 degree (F). Place a ball on a slotted spoon and ease it into the hot oil. It should sizzle. You will be able to tend about 5 or 6 balls at a time. These do not need to be turned or moved, but they should be watched for brownness. 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 a sprig of parsley. Serve immediately, because they are best when hot! I hope you enjoy this recipe! It is easy and fun, and it is a procedure that I came up with that I wanted to share with you! Love, Betty ♥

 

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Baked Stuffed Lobster recipe

Watch how easy it is to cook and serve up some butter sweet Lobster, stuffed with Shrimp, Crab, and Sea Scallops. Get your BBQ Shoes on because it’s a food feast holiday on the grill by the BBQ Pit Boys.

 
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Posted by on March 6, 2011 in Barbecue, BBQ, Seafood

 

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Beef Wontons Recipe

Wontons are traditionally made with ground pork which is sometimes mixed with shrimp. However, almost any meat can be used to fill these tasty little dumplings. Here is a delicious ground beef wonton recipe that incorporates the traditional flavors of ginger, onion, garlic and soy sauce. The ground chuck adds both flavor and texture to these amazing dumplings.

Recipe

 
 

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Alaskan King Crab Legs Video Recipe

Chef Jason Hill of CookingSessions.com shows you how to make Alaskan king crab legs. Thaw your frozen crab legs in the refrigerator the day before, then you can begin cooking crab legs with this delicious garlic butter sauce. This crab leg recipe, served with grilled vegetable skewers and cheesy potatoes, is perfect for an outdoor barbecue. To grill crab legs, preheat your grill to medium and baste on both sides with the garlic butter, about 5-10 minutes each side.

For the full recipe, go to http://www.cookingsessions.com/Crab_Legs.shtml

 

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Macaroni and Cheese Recipe – Tom Jefferson’s Mac and Cheese

People love Macaroni and Cheese. Get the full story – Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!

 
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Posted by on March 5, 2011 in Cheese, Pasta

 

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