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.
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
How to Make It
Whirl bacon, cream cheese, onion, jalapeños, green onion, and sour cream in a food processor, about 1 minute. Place in a large mixing bowl.
Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tbsp. ground cornflakes into bacon mixture.
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.
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.