by Nancy Nicole
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my 13 recipes »
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Nancy Nicole's Notes:
4 cups Potatoes, peeled and diced Ask a question about this ingredient
Salted water to cover Ask a question about this ingredient
2 cups Fine bread crumbs Ask a question about this ingredient
4 ounces cream cheese, softened. Ask a question about this ingredient
1 cup Italian, flat leafed parsley, minced. Ask a question about this ingredient
1 cup shredded cheese of choice Ask a question about this ingredient
1 tsp. granulated garlic Ask a question about this ingredient
1/2 tsp. Sweet Paprika Ask a question about this ingredient
1 tblsp. tamari or soy sauce. Ask a question about this ingredient
salt and pepper, to taste. Ask a question about this ingredient
1/4 cup milk or half and half. Ask a question about this ingredient
3 eggs Ask a question about this ingredient
2 inches Vegetable or Peanut oil, at the bottom of a pan. Ask a question about this ingredient
3/4 cup mayo Ask a question about this ingredient
1 tblsp. chipotle in adobo sauce. Ask a question about this ingredient
Boil the potatoes in the salted water until just tender. Drain and set aside.
Ask a question about this stepCombine drained potatoes with softened cream cheese, and all other ingredients, except eggs.
Ask a question about this stepUse an electric beater to mash the mixture without making a paste. Taste and season accordingly.
Ask a question about this stepAdd eggs one at a time, beating well after each addition. Chill mixture for 1/2 hour or more.
Ask a question about this stepHeat oil to 350 F. Form dough into 2 inch balls. Fry until golden, turning once. Drain on paper towels. Serve with chipotle mayo.
Ask a question about this stepBlend Mayo with chipotle in adobo sauce.
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