Prep Time45 minutes mins
Total Time45 minutes mins
Servings: 16 servings, 2 balls and 1 tablespoon sauce each
Calories: 130kcal
Author: Stephanie Gerber
- 1 cup cooled mashed potatoes
- ½ cup finely shredded sharp cheddar cheese
- ¼ cup grated onions
- 1 egg beaten
- 40 RITZ crackers finely crushed, divided
- 2 cups oil
- ½ cup applesauce
- 2 teaspoons horseradish sauce
Mix first four ingredients and 1 cup cracker crumbs until blended; shape into 32 (1-inch) balls, using about 1 tablespoon for each. Roll, in batches, in remaining cracker crumbs until evenly coated.
Place on parchment covered rimmed baking sheet. Refrigerate 30 min.
Heat oil in medium saucepan to 350. Add potato balls, in batches; cook 1 min. or until golden brown. Use slotted spoon to transfer cooked balls to paper towel-covered baking sheet to drain while cooking remaining potato balls.
Mix applesauce and horseradish sauce. Serve with warm potato balls.
Prepare using pepper-Jack cheese to spice it up.
How to keep fried potato balls warm: Place fried potato balls on rimmed baking sheet. Place in 250 degree oven to keep warm while frying remaining potato balls.
Serving: 2potato balls | Calories: 130kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 125mg | Sugar: 2g