Fried Mormon Funeral Potatoes

Photo: Annabelle Breakey; Styling: Kevin Crafts
These little nuggets from The Garage restaurant, in Salt Lake City, are based on Mormon funeral potatoes, a crunchy, cheesy, creamy casserole dish that is served at just about any big function in that town. Rolled into balls and deep-fried, they are totally over the top.

Yield:

Makes 20

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 127
Caloriesfromfat 64 %
Protein 4.4 g
Fat 9.1 g
Satfat 3.4 g
Carbohydrate 7.6 g
Fiber 0.3 g
Sodium 351 mg
Cholesterol 39 mg

Ingredients

8 ounces bacon, chopped, cooked, and drained
4 ounces cream cheese
1/2 cup chopped onion
1 or 2 jalapeño chiles, minced
1 green onion, chopped
1/4 cup sour cream
1 1/2 cups defrosted frozen shredded hash browns
1 cup coarsely shredded cheddar cheese
1 tablespoon flour
1 tablespoon cornstarch
2 teaspoons kosher salt
2 large eggs
1 cup finely ground cornflakes, divided
Vegetable oil for frying
Chopped parsley (optional)
Ranch dressing for dipping

Preparation

1. Whirl bacon, cream cheese, onion, jalapeños, green onion, and sour cream in a food processor, about 1 minute. Place in a large mixing bowl.

2. Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tbsp. ground cornflakes into bacon mixture.

3. Line a baking sheet with parchment paper. Scoop up a scant 1/4 cup of potato mixture and roll into a ball. Drop ball into a bowl filled with 3/4 cup cornflakes and roll to coat (mixture will firm up once coated). Place on sheet and repeat with remaining mixture. Chill until ready to cook.

4. Heat 2 in. oil in a medium pot until it registers 350° on a deep-fry thermometer. Fry potato balls, a few at a time, until golden, 5 minutes per batch. Drain on paper towels. Sprinkle with parsley and serve with ranch dressing.

Note: Nutritional analysis is per potato ball without dip.

Note:

The Garage, Salt Lake City,

March 2013