Fat Rascals (Potato cheese puffs)
- Ready In:
- 1 cup leftover mashed potatoes
- 2 beaten eggs
- 1⁄2 cup milk
- 2 cups shredded cheese (we like colby or american)
- 1⁄2 cup flour
- 1⁄4 teaspoon baking powder
- garlic salt or onion salt
- oil (for frying)
- Combine all ingredients except the oil in a large bowl and mix well.
- Heat oil in a deep skillet to about 2 inches deep to 375 degrees.
- Drop potato batter by tablespoons into the oil, about 4-5 at a time, do not crowd.
- Fry 3-4 minutes until golden in color.
- Serve immediately.
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These were very good! I had actually packed up both of my deep fat fryers to get rid of, but unpacked one of them after making these in my wok (I decided that wouldn't be a safe alternative for deep frying in the future). I was thinking that we rarily deep-fry foods as I tend to get sick from too many fried foods to begin with, but after making these, I guess we'll be having more deep-fried than I was thinking. My family loved them! I used co-jack (monterey jack/colby blend) cheese in these this time. I will experiment with various cheeses in the future. I didn't have any 'left-over' mashed potatoes, so I boiled, mashed and chilled some fresh ones. They made a really nice side dish. Thanks for sharing this recipe Laurie!
made them exactly how the recipe said and no matter how low we turned the fryer they all tasted like burnt cheese. they were not light and fluffy like in Frankenmuth. they were really dense and I could not taste any potato in them. The only thing it did was waste a perfectly good package of cheese. and one other thing is that there should be some type of coating on the outside of them to get them crispy. we also think there should be sour cream in the batter, it would help them hold togeather and give them a creamier flavor.
My family didn't go for these as much as I hoped. They are good to have when you have some leftover mashed potatoes but I don't think I'll add this to my recipes. If we were to make these again we'd make the potato drops smaller since our fryer cooks pretty hot and has a tendency to burn the outside before cooking the inside all of the way through. (We can't adjust the temperature so this was a careful process with some successes).
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<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>