Deep Fried Mashed Potatoes
Crispy on the outside, soft and creamy on the inside, these tempting mashed potato cakes are coated in Japanese bread crumbs and deep-fried until golden brown.
2 Idaho potatoes, peeled and cut
1/4 cup milk
1/4 cup butter
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon chicken base
1/4 cup green onions, chopped
Pinch ground or grated nutmeg
1 cup all-purpose flour
4 large eggs
1/2 cup buttermilk
4 cups Japanese bread crumbs (panko)
- Place potatoes in boiling water and cook until soft. Drain water from potatoes and return potatoes to pan. Add milk, butter, salt, white pepper, chicken base and scallions, mash until smooth. Spread on a sheet pan and cool.
- When cool, form into cakes. Dredge cakes in flour, then egg wash and coat well with the bread crumbs.
- Heat deep-fat fryer to 350°F (175°C).
- Carefully place a few at a time in deep fryer (do not overcrowd the fryer) and cook until golden brown.
Makes 4 to 6 servings.
Recipe and photograph provided courtesy of Idaho Potato Commission.