Ingredients

The following ingredients have 25 Servings
  • 4 slices bacon (diced)
  • 2 cups vegetable oil (or more, as needed)
  • 3 cups leftover mashed potatoes
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 large eggs (beaten)
  • 1 1/2 cups Panko*
  • 2 tablespoons freshly grated Parmesan

Instruction

  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  • Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
  • In a large bowl, combine mashed potatoes, cheese, chives, cayenne pepper and bacon.
  • Using a small cookie scoop, roll the mixture into 1 1/4-to-1 1/2-inch balls, forming about 25.
  • Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
  • Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately, garnished with Parmesan, if desired.