Twice-Baked-Potato Fritters

1. 1

   Heat a large skillet over medium heat and cook the bacon until golden brown.

2. 2

   Remove to a paper-towel-lined platter to drain.

3. 3

   In a large mixing bowl, combine the cooled mashed potatoes, sour cream, cheddar cheese, scallions, egg, cooked bacon, and salt and pepper.

4. 4

   Mix well.

5. 5

   Pour the potato flakes into a shallow dish and place next to your bowl.

6. 6

   Drop a well-rounded tablespoonful of potato mixture into the potato flakes.

7. 7

   Roll around in the potato flakes and form a 2-inch ball.

8. 8

   The potato fritter balls may be refrigerated, covered, for up to 2 days.

9. 9

   In a medium pot, heat a few inches of frying oil over medium-high heat.

10. 10

    When the oil is ready, bubbles will stream rapidly away from the handle of a wooden spoon inserted in the oil.

11. 11

    If you have a kitchen thermometer, 350F is the ideal temperature.

12. 12

    Fry the potato balls a few at a time, making sure not to crowd the pot, 4 to 5 minutes or until golden brown.

13. 13

    Drain on a cooling rack over a paper-towel-lined baking sheet.

14. 14

    Repeat until all the potato balls are fried.

* Per serving · 4 servings · Values may vary.

No additional tips available.