Ingredients
- pouch Betty Crocker® mashed potatoes (your choice in flavor)
- 2 cups hot water
- Shredded cheese, if desired
- Cooked bacon pieces, if desired
- Vegetable oil for deep frying
- 1 egg
- 1 cup milk
- 1 cup Gold Medal® all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 6 or 7 bamboo skewers
Details
Preparation time 25mins
Cooking time 60mins
Adapted from bettycrocker.com
Preparation
Step 1
Make mashed potatoes as directed on pouch, using 2 cups hot water. If desired, stir in a handful of shredded cheese or bacon pieces. Refrigerate 15 minutes to cool.
Cover cookie sheet with waxed paper. With hands, shape 18 to 21 balls using 2 tablespoons potato mixture for each. Place on cookie sheet. Freeze potato balls 30 minutes to set.
Meanwhile, in Dutch oven or deep-fat fryer, heat oil to 350°F. In medium bowl, beat egg and milk; stir in flour, salt and baking powder until smooth.
In batches of 4 or 5, dip each potato ball into batter; tap off excess against side of bowl. Fry about 4 minutes, turning once. With slotted spoon, remove from oil; set on paper towels. Thread 3 potato balls onto each skewer.
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