Mashed Potatos Deep Fried On A Stickor Not Recipes

DEEP FRIED MASHED POTATOES

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.

FRIED MASHED POTATOES

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.

CRISPY FRIED MASHED POTATOES

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.

FRIED MASHED POTATO STICKS

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.

MASHED POTATOES-ON-A-STICK

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.

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

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.