I am sure the title of this post is confusing. So is this recipe. It is called Twice-Baked Potatoes which is what drew me to it, in the first place. It is not baked once nor twice. It is fried and it is fried only once. I could not mislead you by using the title from the book, Look And Cook by Rachel Ray. On the other hand, I was not comfortable changing it since I followed the recipe except, I did not deep fry these. I did fry them in a little oil, just covering the bottom without puddling, and that goes against my grain but I have no regrets. These are delectable.
I made this recipe because it was unusual. I keep potato flakes in my house and use them in meat loaves or bread cutlets in them. I find lots of use for these without making mashed potatoes from them. Surprisingly, the brand I use has no salt but mixed with another coating such as corn meal or ground nuts is tasty.
For years, I kept mentioning to Mr. Soul Mate, I was going to but some potato flakes and the look, he gave me, each time was hysterical. He looked at me as if he didn’t know me, a quizzical look.
Stop! I looked at the word, quizzical and was sure it was spelled wrong so I went to check it. While, I was doing that, I saw the definition and I thought, I would share it with you since it fits perfectly.
Twice-Baked Potato Fritters (changed slightly)
- 1 cup mashed potatoes, use leftovers or make fresh from 4 medium potatoes
- 1/4 cup sour cream
- 1/2 cup grated cheddar cheese
- 3 to 4 scallions, sliced
- 1 egg
- Salt and ground black pepper
- 1 cups dried potato flakes
- Canola oil, for frying
In a large mixing bowl, combine cooled mashed potatoes, sour cream, cheddar cheese, scallions, egg, salt and ground black pepper. Mix well.
Pour the potato flakes into a shallow dish.
With a small ice cream scoop or teaspoon, dollop spoonfuls of the potato mixture on the potato flakes. Roll them around in the potato flakes so each mashed potato ball gets thoroughly coated (they should each be about an inch in diameter). Set the coated potato balls aside on a plate and repeat with the rest of the potato mixture .
Once your potatoes are all rolled they can be refrigerated, covered, for up to 2 days.
In a medium pot over medium-high heat, add enough canola oil
to go two inches up the sides. Let the oil heat up to 375°F — when you put a ball in, it should sizzle but not get dark right away. (I am leaving that for the brave souls who will make it that way. I am sure, it tastes better but it was very good with a minimum of oil. I test the oil by dropping in a drop of water and if it sizzles, it is ready to fry.
I used a skillet, not a saucepan. As, I said, I wet the bottom and I put many in the pan, leaving space between them. Once they are golden brown on all sides, remove with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil. Repeat until all the potato balls are fried.
If you aren’t serving them right away or are bringing them somewhere, pack them up gently or place them on a baking sheet. Right before serving, place them in a 400°F oven, uncovered, for about 5 minutes, until they are heated through and crisp.
If you would like the original recipe you can find it here.