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Mustard Coated Crispy Potato Balls
- Prep Time: 15 MINS
- Cook Time: 25 MINS
- Total: 40 MINS
- Servings: 6
Mustard Coated Crispy Potato Balls
Ingredients
- 2 large baking potatoes peeled and quartered
- 2 tbsps butter
- 1/2 cup of milk
- 1 cup shredded cheddar cheese
- 3 tbsps all-purpose flour
- 2 tbsps chopped parsley
- salt to taste
- 1/2 cup Maille® Dijon Original Mustard
- 1 cup seasoned panko bread crumbs
- canola oil for frying
Preparation
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Boil the potatoes in salted water until fork tender. Drain and mash together with the butter and milk. Allow to cool completely or refrigerate overnight before making the crispy balls.
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Stir the cheddar cheese, flour and parsley into the cool mashed potatoes and add salt if needed.
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Add the Maille Dijon Originale Mustard to one shallow bowl and breadcrumbs to another. Using a 1 oz. scoop, roll balls of the potato mixture, coat with the mustard (note that it is easier to do this with a brush) and then with the breadcrumbs.
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Bring about 3" of oil to a temperature of 350 degrees and fry the potato balls, working in batches to avoid overcrowding the pot. Fry for 1 to 2 minutes, rotate and fry for an additional 1 to 2 minutes or until the outside is golden brown.
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Drain on a paper towel lined plate and serve hot with your favorite dipping sauce.
