Mashed Potatos Deep Fried On A Stickor Not Recipes

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POTATO CROQUETTES (CRISPY DEEP FRIED MASHED POTATOES!)



Potato Croquettes (Crispy Deep Fried Mashed Potatoes!) image

Crispy mashed potatoes deep fried to a crunchy golden delight.

Provided by Christina Conte

Categories     Side Dishes

Time 30m

Number Of Ingredients 8

1/2 cup (about 4 oz) flour
1 or 2 eggs, beaten with a little salt and pepper
1/2 to 1 cup (4 to 8 oz) dry breadcrumbs
oil, to fry (such as grape seed oil)
1 1/4 lb (about 2 1/2 cups) mashed potatoes, preferably Russets from Idaho (for US peeps)
1 egg
1 tbsp chopped fresh parsley
salt and pepper

Steps:

  • Mix the mashed potatoes, egg, parsley, salt and pepper until well combined.
  • Place the flour, beaten egg and breadcrumbs in three separate trays or bowls.
  • Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then breadcrumbs; repeat (yes, do it twice, it's worth it!) I love these stainless steel trays for dipping.
  • Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
  • When ready to cook/eat, heat some grape seed or peanut oil in a small pot, over medium high heat, so that the croquettes may be deep fried.
  • Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned. Remove, and place on towel-lined plate to cool a little.
  • Continue with the rest of the potato mixture until it is all finished. You can keep the first ones hot in the oven, until the rest are done. Serve hot, on their own with HP Sauce, or as a side.

Nutrition Facts : Calories 221 calories, Carbohydrate 35 grams carbohydrates, Fat 7 grams fat, Protein 7 grams protein, ServingSize 3 balls

CROCCHE (AKA ITALIAN FRIED MASHED POTATOES)



Crocche (Aka Italian Fried Mashed Potatoes) image

we served these at the restaurant and they were always a hit. We served them with our fresh Marinara sauce for dipping. Served immediately too. I haven't tried using string cheese but could be a easy switch and they are already a great shape and length to work with.

Provided by Shawn C

Categories     Potato

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups mashed potatoes (season well)
4 ounces mozzarella cheese, cut in a length wise shape sorta like a sticks
1 cup flour
1 cup milk or 1 cup light cream
2 eggs, beaten
2 tablespoons parmigiano, finely grated
1/2 teaspoon dried basil
salt and pepper
breadcrumbs
peanut oil (for frying)

Steps:

  • working with cold mashed potatoes helps to shape it better than freshly made potatoes.
  • 1 cup potatoes per serving. evenly around cheese "stick" like a twinkie shape. place on cookie sheet lined with wax paper.
  • freeze for up to an hour to firm up but you don't want it frozen completely through or the outside will cook faster than it takes to melt the cheese inside.
  • i use my delonghi roto- fryer so that the food its always moving and i don't have to flip it! but you will want a deep type fryer so the roll can float.
  • heat oil to around 350*.
  • make batter in deep bowl, by mixing flour, milk, eggs, salt and pepper and parm cheese and basil.
  • roll each potatoes roll around in the batter very quickly you only want a thin layer on it, let drain off mostly. roll in bread crumbs.
  • fry until a deep golden brown, and serve sprinkled with a little more parm and a good helping of fresh marinara.

Nutrition Facts : Calories 448.2, Fat 12.5, SaturatedFat 6.6, Cholesterol 128.2, Sodium 878.4, Carbohydrate 64.4, Fiber 4, Sugar 3.6, Protein 18.7

CRISPY FRIED MASHED POTATOES



Crispy Fried Mashed Potatoes image

Make and share this Crispy Fried Mashed Potatoes recipe from Food.com.

Provided by Samuel Holden

Categories     Lunch/Snacks

Time 22m

Yield 1 serving(s)

Number Of Ingredients 3

leftover mashed potatoes
spicy tomato sauce (optional) or ketchup (optional)
mayonnaise (optional)

Steps:

  • Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
  • Tip in your mashed potatoes and spread out to cover the pan base.
  • Cook on a medium heat and turn and shake occasionally.
  • Turn over in parts (it isn't like an omelette, don't worry if it breaks).
  • Keep frying until you have a solid crispy shell around it and a nice creamy center.
  • Enjoy with a spicy tomato sauce or ketchup and mayonnaise.

MASHED POTATOES-ON-A-STICK



Mashed Potatoes-on-a-Stick image

Fair food made easy! Serve these quick-fix mashed potatoes on-a-stick to guests and rake in the rave reviews.

Provided by Jessica Walker

Categories     Appetizer

Time 1h

Yield 6

Number Of Ingredients 11

1 pouch Betty Crocker™ mashed potatoes (your choice in flavor)
2 cups hot water
Shredded cheese, if desired
Cooked bacon pieces, if desired
Vegetable oil for deep frying
1 egg
1 cup milk
1 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
6 or 7 bamboo skewers

Steps:

  • Make mashed potatoes as directed on pouch, using 2 cups hot water. If desired, stir in a handful of shredded cheese or bacon pieces. Refrigerate 15 minutes to cool.
  • Cover cookie sheet with waxed paper. With hands, shape 18 to 21 balls using 2 tablespoons potato mixture for each. Place on cookie sheet. Freeze potato balls 30 minutes to set.
  • Meanwhile, in Dutch oven or deep-fat fryer, heat oil to 350°F. In medium bowl, beat egg and milk; stir in flour, salt and baking powder until smooth.
  • In batches of 4 or 5, dip each potato ball into batter; tap off excess against side of bowl. Fry about 4 minutes, turning once. With slotted spoon, remove from oil; set on paper towels. Thread 3 potato balls onto each skewer.

Nutrition Facts : ServingSize 1 Serving

DEEP FRIED MASHED POTATOES



Deep Fried Mashed Potatoes image

Make and share this Deep Fried Mashed Potatoes recipe from Food.com.

Provided by JustaQT

Categories     Lunch/Snacks

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups mashed potatoes
salt and pepper, to taste
cheese, any type (optional)
1/2 cup flour
1 egg
1 teaspoon salt
1/2 cup milk
oil (for deep frying)

Steps:

  • Make mashed potatoes into golf-ball or small balls.
  • Add cheese, as per taste.
  • Freeze for 2 hours, or more.
  • Mix together the flour, milk, egg and salt to make the batter.
  • Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter.
  • Deep fry in hot oil until golden-brown.

Nutrition Facts : Calories 181.4, Fat 3.1, SaturatedFat 1.4, Cholesterol 52.9, Sodium 931.5, Carbohydrate 31.9, Fiber 2, Sugar 1.7, Protein 6.2

FRIED MASHED POTATOES



Fried Mashed Potatoes image

These are pretty good. The holidays are coming and we always have leftover mash potatoes. These are fast to make--that is what I like--fast.

Provided by sheila

Categories     Meat

Time 7m

Yield 4 serving(s)

Number Of Ingredients 2

mashed potatoes (we use left over mash potatoes)
1 onion, diced

Steps:

  • Add the onion to the mashed potatoes.
  • Form into hamburger shape.
  • Dip patties in flour on both sides.
  • Fry in some hot grease until golden brown on each side.

FRIED MASHED POTATO STICKS



Fried Mashed Potato Sticks image

Crispy on the outside and creamy on the inside, this crunchy potatoes are a great alternative to French fries.

Provided by Paula Jones

Categories     Appetizer

Time 1h30m

Yield 6

Number Of Ingredients 4

3 cups water
2 pouches (3.6 oz each) Betty Crocker™ Homestyle creamy butter mashed potatoes (just-add-water variety)
3 cups vegetable oil
Ranch dressing, if desired

Steps:

  • In 2-quart saucepan, heat water to boiling. Turn off heat. Add potatoes. Mix to combine.
  • Spread potatoes onto an ungreased rimmed half baking sheet or 13x9-inch pan. Smooth top with spatula. Place in freezer about 1 hour or until frozen.
  • Using cookie cutter or sharp knife, cut out stick shapes. Return to freezer until oil is heated.
  • In deep-fat fryer or heavy saucepan, heat oil over medium-high heat to 350°F.
  • Carefully place frozen potato sticks into oil (being careful to not crowd pan) and cook until golden. Transfer cooked potato sticks to plate lined with paper towels to absorb excess oil.
  • Serve with a side of dressing.

Nutrition Facts : ServingSize 1 Serving

MASHED POTATO'S -DEEP FRIED ON A STICK/OR NOT



Mashed Potato's -Deep Fried on a Stick/or not image

These little gems have been showing up at state fairs- and this recipe is a combination of ingredients of the ones that I have tasted. They are so good- Crispy on the outsisde and tasty on the inside - you can change up the ingredients to suit your family's taste buds- you can put them on a stick or just fry by them single- a...

Provided by Pat Duran

Categories     Other Breakfast

Time 30m

Number Of Ingredients 12

2 c very cold mashed potatoes i put them through a ricer
1/2 c corn starch
3 large eggs
1 Tbsp minced parsley
1 Tbsp shredded fine parmesan cheese
1 tsp minced onion
1/2 tsp sea salt
1 pinch white pepper
1/4 c minced cooked bacon bits
1 c fine dry bread crumbs, seasoned or not
peanut oil or coconut oil for frying - enough to cover balls when deep frying
thin sticks or skewers, optional

Steps:

  • 1. Throughly mash potatoes in a bowl or rice them into a bowl. In another bowl whip together 1 egg, parsley, cheese, onion, salt and pepper and bacon. Add to potato mixture and whip until well combined. Place mixture in freezer for about 20 minutes do not freeze - just till very cold- makes frying crispy.
  • 2. In 3 separate shallow pans place... Pan 1- 2 beaten eggs Pan 2- the cornstarch Pan 3- the bread crumbs
  • 3. If potato mixture is very cold begin forming into tight walnut sized balls- dip each in the egg, then cornstarch-shake off excess- then back into egg and then into the bread crumbs shake off excess. Place on plate and chill in freezer 15 minutes or so. Do not freeze just very cold while oil is heating up to 350^ in deep heavy pan or deep fryer.
  • 4. This makes about 15 balls. I usually make double batch. String 3 balls on thin sticks or skewers carefully or fry single.Lower into hot oil on a slotted spoon. Keep your eye on these- when they are done they will float to the top- but if you see that they are sticking -give them a gently nudge- do not over crowd them in the fryer. Cook until lightly browned.
  • 5. Remove with a slotted spoon and drain on absorbent paper towels. Best eaten warm but good cold too. Serve with ranch dressing or honey mustard.

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