Fried Mozzarella and Potato Balls

So what do you do with leftover mashed potatoes? Make deep-fried mashed potato balls stuffed with tasty mozzarella!

Event - Crazy Cooking Challenge hosted by Tina

Challenge - make a recipe from any blog to fit this month's theme (mashed potatoes)

Recipe and Blog I chose to feature - Mozzarella and Mashed Potato Balls from Casa Veneracion.

My Tweaks (reflected below) - Italian seasoned bread crumbs have way more flavor than the Panko bread crumbs originally called for in the recipe.      

Fried Mozzarella and Potato Balls

makes 10

Printable Recipe

Ingredients

• 1 1/2 cups well-seasoned mashed potatoes (cool and very firm)

• 10 1/2-inch cubes mozzarella cheese

• 1 egg, beaten

• 1/2 cup Italian Seasoned Bread Crumbs (or Panko bread crumbs, finely ground)

• 2 cups canola oil

Directions

1. Divide mashed potatoes into 10 equal portions and roll into bite-size balls.

2. Insert mozzarella cubes into the center of the potato balls.

3. Roll balls into beaten egg, then into finely ground Panko bread crumbs.

4. Allow coated potato balls to rest for at least 15 minutes to allow coating to set.

5. In the meantime, heat the canola oil in a heavy bottomed pot over med-high heat. The original recipe doesn't specify what temperature the oil should be heated to, but I found through trial and error that a temperature of 380-400 was ideal for frying the potato balls quickly (about a minute) before the mozzarella cheese starts to ooze out.

6. Drain and serve immediately.

Note

• Be sure the mashed potatoes you use to makes these are very dry and firm - and flavorful, of course!

Amazing Caramelized Onion and Bacon Dip

Wow, this is an amazing homemade onion dip. Mmm, mmm, mmm.  This recipe by Lucinda Scala Quinn is a winner!  Bacon, bacon fat, 3 pounds of onions that are slowly caramelized... no wonder it's so good!  Aside from the time it takes to caramelize the onions, which you could easily do ahead of time, the recipe is a snap to put together.  It makes a ton - great if you're feeding a crowd over to watch the big game, but I'd suggest cutting the recipe in half for a smaller crowd.  Leftover dip makes an excellent sandwich spread.  Make this dip!!

Caramelized Onion and Bacon Dip

Printable Recipe

Ingredients

• 6 strips of bacon, chopped into bits

• 1/4 cup extra virgin olive oil

• 3 pounds yellow onions, diced

• 1 teaspoon Kosher salt

• 2 tablespoons white wine vinegar (I used seasoned rice wine vinegar)

• 1 1/2 cups real mayonnaise

• 1 cup sour cream

• 1/4 cup mild flavored vegetable oil (canola works well)

• 3 shallots, sliced thinly into rings

Directions

1. In a large skillet over medium high heat, cook bacon until brown and crispy; remove from pan and reserve; saving the rendered fat.

2. Add the olive oil to the rendered bacon fat, then add onions and salt; reduce heat to low and slowly caramelize onions, stirring frequently, until deep golden brown (this can take up to an hour).

3. Remove onions from pan and allow to cool.

4. In the same skillet over medium heat, cook the sliced shallots in 1/4 cup mild flavored oil until they're caramelized; stirring frequently (add a little more oil if needed); reserve for garnish.

5. In a large bowl, whisk together the mayo, sour cream, and vinegar (definitely don't skip the vinegar - it elevates the flavor of this dip from so-so to phenomenal).

6. Stir in the cooled onions and bacon.

7. Garnish and serve. Refrigerate leftovers (great spread for sandwiches). Enjoy!

adapted from Mad Hungry by Lucinda Scala Quinn