Fat Rascals Potato Cheese Puffs Recipes

FAT RASCALS (POTATO CHEESE PUFFS)

Steps:

• Combine all ingredients except the oil in a large bowl and mix well.
• Heat oil in a deep skillet to about 2 inches deep to 375 degrees.
• Drop potato batter by tablespoons into the oil, about 4-5 at a time, do not crowd.
• Fry 3-4 minutes until golden in color.
• Serve immediately.

YORKSHIRE FAT RASCALS

Steps:

• Preheat oven to 400F; Sift flour and baking powder in medium bowl.
• Mix in the pinch of salt and brown sugar, then rub in the butter.
• Add the currants, milk and enough water to make a soft dough.
• On a floured surface, roll out dough to about 1/2-inch thickness, and cut into 2-inch rounds.
• Dust the rounds with sugar, and place on a well-greased baking pan.
• Bake for 15-20 minutes, or until the Rascals are lightly browned.
• Cool on a rack.

FAT RASCAL CHEESY POTATOES

Steps:

• 1. Peel and grate potatoes; rinse and drain. Blot potatoes with paper towels to remove as much moisture as possible; set aside.
• 2. Fry bacon crip; cool and crumble.
• 3. In a large mixing bowl combine all ingredients together except for oil; mix well. Drain any liquids that may accumulate.
• 4. Heat about 1/2 inch vegetable oil in frying pan to about 350 degrees. Drop potatoes, about 1/4 cup per serving, in hot oil. Fry on each side 2 to 3 minutes per side or until a golden brown. Remove from oil and drain on paper towels. If necessary, keep warm in 170 degree oven until ready to serve.

CHEESY POTATO PUFFS

Steps:

• 1. Preheat oven to 425°F. Coat two large baking sheets with nonstick cooking spray.
• 2. In a medium saucepan over medium heat, combine butter, milk and sour cream, and cook for 2 to 3 minutes, or until a full boil is reached. Add the flour all at once and stir vigorously with a wooden spoon, until dough mixture pulls away from the sides of saucepan and forms a ball. Continue to cook for another minute or until excess moisture is gone, stirring constantly. Transfer to a large bowl and cool for 5 minutes.
• 3. Beat in eggs one at a time by hand or with an electric mixer on low speed, making sure each egg is fully incorporated into the dough before adding the next egg. Beat the dough until it is shiny and smooth. Stir in cheese, Potatoes and salt, and mix well. Drop a tablespoon of dough at a time onto baking sheets, about 1-½ inch apart.
• 4. Bake uncovered for 28 to 32 minutes, or until golden brown and firm to the touch. Serve warm or at room temperature.