Fried Potato Salad Bites
Serves: 30
 
Ingredients
  • 4 cups prepared potato salad
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 3⁄4 teaspoon ground black pepper
  • 1⁄2 teaspoon smoked paprika
  • 2 large eggs
  • 2 tablespoons water
  • 2 cups Italian-seasoned panko (Japanese bread crumbs)
  • Stone-Ground Mustard Dipping Sauce (recipe follows)
  • Garnish: chopped fresh chives
Instructions
  1. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, coarsely mash potato salad with a potato masher. Using a 1-tablespoon spring-loaded scoop, scoop potato mixture, and roll into 1 1⁄2-inch balls; place on prepared pan. Cover and refrigerate for at least 30 minutes or up to overnight.
  3. In a medium Dutch oven, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 375°.
  4. In a medium bowl, whisk together flour, salt, pepper, and paprika. In another medium bowl, whisk together eggs and 2 tablespoons water. In another medium bowl, place bread crumbs. Working in batches, dredge balls in flour mixture, shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in bread crumbs, shaking off excess.
  5. Fry until golden brown, 2 to 3 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve immediately with Stone-Ground Mustard Dipping Sauce. Garnish with chives, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/fried-potato-salad-bites/