-
Makes
about 30 2-inch balls
Author Notes
This recipe evolved out of a last minute need to come up with an appetizer to bring to Easter dinner. I used what ingredients were in the kitchen - with delicious results! —Nancy Nicole
Ingredients
-
4 cups
Potatoes, peeled and diced
-
Salted water to cover
-
2 cups
Fine bread crumbs
-
4 ounces
cream cheese, softened.
-
1 cup
Italian, flat leafed parsley, minced.
-
1 cup
shredded cheese of choice
-
1 tsp.
granulated garlic
-
1/2 tsp.
Sweet Paprika
-
1 tblsp.
tamari or soy sauce.
-
salt and pepper, to taste.
-
1/4 cup
milk or half and half.
-
3
eggs
-
2 inches
Vegetable or Peanut oil, at the bottom of a pan.
-
3/4 cup
mayo
-
1 tblsp.
chipotle in adobo sauce.
Directions
-
Boil the potatoes in the salted water until just tender. Drain and set aside.
-
Combine drained potatoes with softened cream cheese, and all other ingredients, except eggs.
-
Use an electric beater to mash the mixture without making a paste. Taste and season accordingly.
-
Add eggs one at a time, beating well after each addition. Chill mixture for 1/2 hour or more.
-
Heat oil to 350 F. Form dough into 2 inch balls. Fry until golden, turning once. Drain on paper towels. Serve with chipotle mayo.
-
Blend Mayo with chipotle in adobo sauce.
See what other Food52ers are saying.