Fried Mormon Funeral Potatoes
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.
More From Sunset
- Calories: 127
- Calories from fat: 64%
- Protein: 4.4g
- Fat: 9.1g
- Saturated fat: 3.4g
- Carbohydrate: 7.6g
- Fiber: 0.3g
- Sodium: 351mg
- Cholesterol: 39mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note