Fat Rascals Potato Cheese Puffs
Get ready to indulge in the ultimate comfort food with these Fat Rascals Potato Cheese Puffs—a golden, crispy delight bursting with cheesy goodness! Made from fluffy russet potatoes, sharp cheddar, and a hint of Parmesan, these bite-sized snacks are enhanced with the warm flavors of garlic and paprika for an irresistible savory kick. Hand-rolled and perfectly fried to crunchy perfection, they’re the ideal appetizer, side dish, or party snack. With a melty, creamy interior and a crispy, golden exterior, these potato puffs are a crowd-pleasing treat you can whip up in just 45 minutes. Garnish with fresh chives and serve with your favorite dipping sauce for a bold and satisfying flavor experience!
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 150 grams Sharp cheddar cheese, shredded
- 50 grams All-purpose flour
- 30 grams Parmesan cheese, grated
- 50 grams Unsalted butter
- 2 large Egg yolks
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil (for frying)
- 2 tablespoons Chives, finely chopped (optional, for garnish)
Instructions
Peel the russet potatoes and cut them into small chunks for even cooking.
Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil and cook until the potatoes are fork-tender, about 10-12 minutes.
Drain the potatoes and mash them thoroughly until no lumps remain. Allow the mashed potatoes to cool slightly.
In a mixing bowl, combine the mashed potatoes, sharp cheddar cheese, Parmesan cheese, all-purpose flour, unsalted butter, egg yolks, garlic powder, paprika, salt, and black pepper. Mix until a smooth and tacky dough forms.
Using your hands, scoop about a tablespoon of the dough and roll it into a small ball. Repeat until all the dough is shaped into balls.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 180°C (355°F). Use a thermometer to ensure consistent temperature.
Carefully fry the potato cheese puffs in batches, making sure not to overcrowd the pan. Fry until they are golden brown and crispy, about 2-3 minutes per batch. Turn them occasionally for even browning.
Use a slotted spoon to remove the puffs from the oil and drain them on a plate lined with paper towels.
Immediately sprinkle the hot puffs with a little extra salt, if desired, and garnish with finely chopped chives.
Serve warm as a snack, side dish, or appetizer with your favorite dipping sauce!
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 195% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.3 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 387 mg | 30% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
