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1.
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Preheat oven to 400 degrees.
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2.
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Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlicyou want to roast it in the skin.
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Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt.
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Bring up all sides of the aluminum foil and twist together to close.
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Cook for 60 minutes or until garlic cloves are soft and golden in color.
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Allow to cool.
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3.
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Place mashed potatoes in a bowl.
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Once garlic has cooled, use a fork to remove cloves.
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Add roasted garlic cloves to mashed potatoes.
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Stir in Gruyere cheese.
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4.
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Using about a tablespoon of the mixture, roll into balls.
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5.
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In one bowl, beat the eggs.
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In another bowl, combine equal parts plain bread crumbs and panko bread crumbs.
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6.
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Dip each ball into egg, then coat in bread crumbs.
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Then dip in egg and bread crumbs again to double coat.
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Repeat with remaining potato balls.
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7.
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Heat 2 inches of oil in a large pan or pot.
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Once oil starts to shimmer, sprinkle in a few bread crumbs.
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If it sizzles, the oil is ready.
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Fry potato balls in batches until golden brown, about 3-4 minutes.
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8.
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Using a slotted spoon, transfer to a paper-towel-lined plate.
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Sprinkle with kosher salt, allow to cool for a couple of minutes.
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9.
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Serve.
