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Recipe by Faigy Grossman

Crunchy Potato Nuggets

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Dairy Dairy
Medium Medium
24 Servings
Allergens
1 Hour, 10 Minutes
Diets

These creamy, deep-fried delicacies are out of this world, especially when smothered in the tangy cheese sauce. They can also be served French style with the sauce in a separate dish.

 

Ingredients

Potato Mixture

  • 1 large onion, diced

  • oil, for sautéing

  • 4 large Idaho potatoes, cooked, drained, and mashed

  • egg

  • 3/4 cup flour

  • 2 tablespoons margarine

  • 1/4 teaspoon salt, or to taste

  • dash white pepper

  • onion powder, to taste

  • 2 cups Gefen Corn Flake Crumbs, for coating

  • oil, for frying

  • fresh parsley, chopped, for garnish

Cheese Sauce

  • 3 tablespoons butter

  • 3 tablespoons flour

  • 1/2 teaspoon salt

  • 1/8 teaspoon ground Gefen Black Pepper or white pepper

  • 1 and 1/2 cups milk

  • 1 cup sharp chedder cheese, grated

Directions

Prepare the Potato Nuggets

1.

Heat oil in a frying pan and sauté onion until golden.

2.

Combine with the next seven ingredients. Place potato mixture in freezer until firm or semi-frozen, about 15–20 minutes.

3.

In a small saucepan, heat oil until hot but not smoking.

4.

Remove potato mixture from freezer and shape into ping-pong-sized balls.

5.

Working two to three balls at a time, roll balls in cornflake crumbs and carefully drop into hot oil. Deep-fry until golden brown, turning to brown evenly.

6.

Remove potato balls with a slotted spoon and drain on paper towels. Continue with remaining potato mixture.

Prepare the Sauce

1.

Melt butter in a small saucepan and remove from heat.

2.

Stir in flour and seasonings.

3.

Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth.

4.

Cook for five minutes longer; add cheese. Stir until smooth and well blended.

5.

Serve with potato balls, pasta, or vegetables.

Prepare the Sauce

Yields two cups.

To Serve

1.

Thread three to four balls onto each skewer and pour hot cheese sauce over balls.

2.

Sprinkle with chopped parsley, if desired. Serve immediately.  

Crunchy Potato Nuggets

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Esty Zeide
Esty Zeide
5 years ago

Advance prep Can these be frozen, and/or how can these be prepared in advance?

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Cnooymow{shman
Cnooymow{shman
Reply to  Esty Zeide
5 years ago

I would prepare it till they are frozen, then dredge and fry right ahead.

Esty Zeide
Esty Zeide
4 years ago

Incredible! Wow! These are amazing! I made these for a sheva brachos, and they were out of this world. I would recommend that you add more salt to the potato mixture. Also, the cheese sauce is not in proportion to the amount of portions-you can easily half it and it will be more than enough. One more tip: Make sure to freeze before frying or the balls will fall apart in the pot.

Raquel
Raquel
Reply to  Esty Zeide
4 years ago

Thank you for all the tips and we are so happy that you enjoyed the recipe!