Mustard Coated Crispy Potato Balls
Mustard Coated Crispy Potato Balls
Calories
359.7kcal (6 serving)
Total Fat
20.81g (6 serving)
Saturated Fat
10.46g (6 serving)
Trans Fat
0.0g (6 serving)
Cholesterol
51.81mg (6 serving)
Sodium
736.14mg (6 serving)
Total Carbs
27.98g (6 serving)
Dietary Fiber
2.01g (6 serving)
Sugars
2.97g (6 serving)
Protein
14.61g (6 serving)
- 2 large baking potatoes peeled and quartered
- 2 tbsps butter
- 1/2 cup of milk
- 1 cup shredded cheddar cheese
- 3 tbsps all-purpose flour
- 2 tbsps chopped parsley
- salt to taste
- 1/2 cup Maille® Dijon Original Mustard
- 1 cup seasoned panko bread crumbs
- canola oil for frying
Directions
Print1. Boil the potatoes in salted water until fork tender. Drain and mash together with the butter and milk. Allow to cool completely or refrigerate overnight before making the crispy balls.
2. Stir the cheddar cheese, flour and parsley into the cool mashed potatoes and add salt if needed.
3. Add the Maille Dijon Originale Mustard to one shallow bowl and breadcrumbs to another. Using a 1 oz. scoop, roll balls of the potato mixture, coat with the mustard (note that it is easier to do this with a brush) and then with the breadcrumbs.
4. Bring about 3" of oil to a temperature of 350 degrees and fry the potato balls, working in batches to avoid overcrowding the pot. Fry for 1 to 2 minutes, rotate and fry for an additional 1 to 2 minutes or until the outside is golden brown.
5. Drain on a paper towel lined plate and serve hot with your favorite dipping sauce.
