Cheesy Potato Snowballs With Roasted Red Pepper Ra... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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These are fun to make with kids and share with everyone! Ingredients:
2 cups mashed potatoes, use leftovers or made fresh from 4 medium potatoes |
1 cup grated chedder cheese |
1 bunch of scallions sliced |
2 eggs |
salt and pepper |
2 cups dried potato flakes |
canola oil for frying |
for the dip |
6 roasted red peppers from the jar or roasted red pepper puree |
1/2 cup yogurt |
1/4 cup buttermilk |
1 clove garlic, grated |
1 palm full chives chopped |
1 large handful of parsley chopped |
1 large handful of dill chopped |
1 small palmful cilantro chopped |
juice of one lemon |
dash of hot sauce |
salt and pepper |
Directions:
1. in large bowl combine cooled mashed potatoes, cheddar cheese, scallions, eggs, salt and pepper
2. mix well
3. pour potatoe flakes into shallow dish and place next to your bowl
4. with a small ice cream scoop or teaspoon dollop potato mixture on the flakes and roll them around until completely coated
5. set the coated balls aside on a plate and repeat
6. makes about 30 balls
7. **you can store in fridge for up to 2 days if you arent making them right away
8. In medium sized pot over medium high heat add enough canola oil to go two inches up the side of the pot
9. let the oil heat until 375f
10. when you put in a ball it should sizzle but not get dark to quickly
11. fry the potato balls a few at a time and be sure not to crowd the pot
12. once golden brown on all sides remove with spotted spoon and place them on a paper towel lined plate to drain excess oil
13. Pile on plate and serve with dip
14. FOR THE DIP
15. Puree red peppers
16. pour into medium bowl and add yogurt, buttermilk, garlic, herbs, lemon juice, hot sauce, salt and pepper to taste
17. stir to combine
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