Gluten-Free Cheese-Stuffed Mashed Potato Balls

• Produce

  • 3 cups Mashed potatoes
  • 1 Parsley, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Caesar or ranch dressing

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 4 oz Cheddar cheese

• Other

  • ½ cup all-purpose, gluten-free flour
  • 1 cup "Gluten Free, Seasoned 4C Crumbs"

Found on watchlearneat.com

Description

Ingredients

• Vegetable oil for frying
• 4 oz. cheddar cheese, cut into cubes approximately ½-3/4 inch per cube
• 3 cups cold, leftover mashed potatoes
• ½ cup all-purpose, gluten-free flour
• 2 eggs, beaten
• 1 cup Gluten Free, Seasoned 4C Crumbs
• Caesar or ranch dressing for topping
• Chopped fresh parsley for topping

Directions

• Heat vegetable oil in a medium pot (enough to cover the potato balls completely) to 350° F.
• While you are heating the oil, surround each cheese cube one at a time with mashed potatoes and form into a ball approximately 1½ inches in diameter. Make sure the cheese remains in the center and cannot be seen by looking at the surface.
• Coat each potato ball in flour, followed by egg and then gluten-free crumbs.
• Fry potato balls in batches of four until golden brown (approximately 5 minutes per batch).
• Place fried potato balls on paper towels to drain excess oil.
• Serve topped with Caesar or ranch dressing and chopped fresh parsley.