Ingredients

The following ingredients have 8 Servings
  • 2 large baking potatoes, peeled and cut into quarters
  • 3 slices bacon, chopped
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup green onions, chopped
  • 1/2 cup heavy cream or whole milk
  • 2 tablespoons butter
  • salt and pepper to taste
  • 1/2 cup flour
  • 2 eggs, well beaten
  • 2 cups Panko breadcrumbs
  • 2 cups oil

Instruction

  • In a large pot over medium heat, combine potatoes and enough cold water to cover to about an inch. Bring to a boil. Lower heat, cover and continue to cook for about 15 to 20 minutes or until potatoes are tender enough to pierce with a fork. Remove potatoes from heat and drain well.
  • Meanwhile, in a skillet over medium heat, cook bacon until golden brown and crisp. With a slotted spoon, remove from pan and drain on paper towels.
  • In a saucepan over low heat, combine heavy cream or milk and butter, and warm until butter is melted.
  • In a deep bowl, combine mashed potatoes and heavy cream-butter mixture. Mash potatoes with a fork until smooth and have no lumps. Do not over-beat or mashed potatoes will turn "gluey". 
  • Add cheese, bacon and green onions. Season with salt and pepper to taste. Stir to combine. 
  • Cover with film and refrigerate for about 15 to 20 minutes or until completely cold.
  • In a heavy-bottomed skillet over medium heat, heat about 2 inches deep of oil to 350 F.
  • Using a small scoop, portion mashed potatoes into 1-inch balls and between the palm of hands, roll into round shape.
  • Place flour on one plate, eggs in a bowl, and Panko in another plate. 
  • Working one at a time, dust potato ball in flour, shaking off any excess flour, dip in egg, and then dredge in Panko, gently pressing down breadcrumbs to coat.
  • Add balls to hot oil and deep-fry, turning as needed, for about 2 to 3 minutes or until golden and crisp. Do NOT overcrowd the pan, work in batches as needed. 
  • With a slotted spoon, remove from heat and drain on a wire rack. Serve immediately.