Fat Rascals (Potato Cheese Puffs)

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"This is an all-time favorite Saturday night snack at our house. I'd always made potato patties with any leftover mashed potatoes that I had, but when I came across Fat Rascals they sounded like a delicious variation. Now my family deliberately leaves some mashed potatoes in the bowl during dinner just so that I can make this treat the next day! (Country Woman)

MY NOTES: Jack and I loved these! I made HALF this recipe anD
that made more than enough for two people. I also added a few Tablespoons of Parmesan cheese. I add a little extra flour to thicken the batter. We dipped them in Ranch derssing - excellent! Next time, I want to add some finely minced jalapeno pepper and a dash of hot sauce.

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Ingredients

  • 1 cup mashed potatoes
  • 2 eggs, beaten
  • 1/2 cup milk
  • 2 cups (8 ounces) shredded American or cheddar cheese
  • 1/2 cup flour
  • 1/4 teaspoon baking powder
  • Salt and pepper to taste
  • Oil for deep-fat frying

Preparation

Step 1

In a large bowl, combine the first seven ingredients. Pour about 2 in. of salad oil into a saucepan or frying pan and heat to 375°.

Drop batter by tablespoons, 4 or 5 at a time, into the hot oil. Fry 3-4 minutes or until golden brown. Serve immediately. Yield: about 24 puffs.
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REVIEWS:

Very popular when we made them. People were immediately asking for the recipe. It is time consuming to fry so many rascals.

I used instant potatoes made with all milk and doubled the receipe except for the eggs and milk. Used a cookie scoop and put on wax paper covered tray and froze for several hours before deep frying. The family really enjoyed them. I also made a dipping sauce of sour cream with ranch dressing mixed in to taste as I am not a big fan of ranch dressing. Plan on making again and freezing them in a air tight container for use at a later date, then I can just drop them in the deep fryer.

Tried this last night and the family loved it. Used 1/4c milk as the potatoes were pretty creamy to begin with. Used about an inch of oil in the fry pan and turned them when brown. Will definitely make again.

Our mashed potatoes had been made with milk and butter, so we needed to double the flour to get the right consistancy for the dough. Turned out tasting good, but we're not sure if they are worth standing over the deep-fryer for.








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