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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary test

total:
45 mins
Yield:
Makes 20
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

The Garage, Salt Lake City

Nutrition Facts

127 calories; calories from fat 64%; protein 4.4g; fat 9.1g; saturated fat 3.4g; carbohydrates 7.6g; fiber 0.3g; sodium 351mg; cholesterol 39mg.
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