Luciano-Like Potatoes

There is a great Italian restaurant on the San Antonio River Walk called Luciano's. Fantastic food! One of my favorite appetizers there is a deep-fried potato ball. I couldn't get the exact recipe from the chef but I have eaten them so often I think that my version is pretty close. I deep-fry these or bake them. Deep-frying, of course, is the best but baking is healthier. I don't really measure the ingredients -- this is a guideline.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  medium potatoes, about 1 lb., peeled and quartered
• 1⁄2 cup parmesan cheese, grated
• 1 1⁄2 ounces cream cheese
• 1  tablespoon butter
• 2  tablespoons  chopped green onions
• 1 (4 ounce) package  dry onion soup mix
• 1  dash pepper
• 1  dash Tabasco sauce
•  milk
• 1  beaten egg
• 1 1⁄2 cups  corn flakes, coarsely crushed

Directions

1. In a saucepan, cook potatoes in boiling water about 20 minutes or until tender.
2. Drain and mash.
3. Stir in parmesan, cream cheese, butter, green onion, soup mix, pepper and tabasco.
4. Mix well.
5. Add 1 - 2 T. milk if the potatoes are too dry. Don't make the mixture too soft, though, they need to hold their shape when cooking.
6. Shape into 8 balls, roll in beaten egg, then corn flakes.
7. Press the corn flakes to really adhere them to the potatoes.
8. If baking: place on greased cookie sheet and bake in a 400 degree oven for 10 - 15 minutes or until hot and crisp.
9. Deep frying: heat fryer to 375 degrees. Place a potato ball on a slotted spoon and carefully place in hot oil. Don't over crowd the deep fryer. Gently keep potato balls separated. Drain on paper towels.
10. Note: I have no idea how many ounces a package of Lipton Dry Onion Soup Mix is. I just guessed. I'm pretty sure there is only one size.