Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Heat a large skillet over medium heat and cook the bacon until golden brown. Remove to a paper-towel-lined platter to drain.
Step 2
In a large mixing bowl, combine the cooled mashed potatoes, sour cream, cheddar cheese, scallions, egg, cooked bacon, and salt and pepper. Mix well.
Step 3
Pour the potato flakes into a shallow dish and place next to your bowl.
Step 4
Drop a well-rounded tablespoonful of potato mixture into the potato flakes. Roll around in the potato flakes and form a 2-inch ball.
Step 5
The potato fritter balls may be refrigerated, covered, for up to 2 days.
Step 6
In a medium pot, heat a few inches of frying oil over medium-high heat. When the oil is ready, bubbles will stream rapidly away from the handle of a wooden spoon inserted in the oil. If you have a kitchen thermometer, 350°F is the ideal temperature.
Step 7
Fry the potato balls a few at a time, making sure not to crowd the pot, 4 to 5 minutes or until golden brown. Drain on a cooling rack over a paper-towel-lined baking sheet. Repeat until all the potato balls are fried.
