ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fried Mormon Funeral Potatoes

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 45 mins
Yield Makes 20
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.

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

Nutrition 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

How to Make It

  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.

  5. Note: Nutritional analysis is per potato ball without dip.