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Cheesy Poppers

Black board white plate a pile of cheesy potato poppers

I don’t deep fry too much these days – my hips are wide enough.  But I’m always looking for something to add to the Smoked Brisket my husband cooks in his smoker.

I’m always doing salads or roasting veg, but it’s nice to have something different to serve up. I started checking out what they do in the land of the smoker (the USA), and I saw some images of jalapeno poppers.  I nearly killed him last night with the amount of chilli I put on them (I like it hot).  Sigh – I can always dunk them in Chilli sauce. 😉

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Next, I set myself a task to make them my own. I checked out a lot of recipes and thought some were way to complicated. Other recipes were so plain they’d only taste like deep fried potato.  I’d rather have chips! So, after a little recipe development, I decided on Cheesy potato bacon Poppers. They were a hit, and I hope you like them too.

A plate showing fried cheese potato bacon poppers.
Cheesy potato bacon poppers

To get them into a round shape, I used a tablespoon measure and a spoon.  If you half fill the tablespoon measure with the potato mix, you can use the spoon to scoop it out of the hot oil.

A plate of cheesy bacon poppers

Cheesy potato bacon Poppers

5 from 1 vote

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Quick party or BBQ food that everyone will enjoy, but also a welcome addition to the evening meal. These cheesy potato bacon poppers will even keep the kids quiet.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Difficulty Medium
Course Appetizer
Cuisine American
Servings 8
Method Conventional


  • Deep fryer


  • 500 g mashed potatoes firmish not too soft
  • 1 beaten egg
  • 150 g shredded cheese I liked the mix of tasty and mozzarella I used — but whatever you like
  • 100 g plain flour
  • 1 fresh red chilli or jalapeno if you like optional you could– use capsicum if you want no heat
  • 2 spring onion chopped fine
  • 3 rashers, cooked bacon chopped fine
  • 1/4 teaspoon Bicarb
  • 2 inches of sunflower or peanut oil in a heavy based pot


  • Add all the ingredients to a bowl and mix gently to combine. Don't over mix or you'll end up with gluey poppers.
  • Heat the oil in the pan until it shimmers or until it reaches 180°c on a deep-frying thermometer.
  • Carefully drop spoonfuls of the batter into the hot oil. Fry for 3 to 5 minutes, or until deep golden brown.
  • Use a slotted spoon or pair of tongs to transfer the Poppers to a paper-towel-lined plate to drain, then while they’re still hot sprinkle with flaked salt to taste. Repeat with the remaining potato mixture until you've used up your batter.


Make sure your mashed potato isn’t too soft. You want it heaping consistency but not too dry either. 
It’s always best to have warm or hot potatoes when you’re making mash.  Cold potatoes make glue.
If you don’t have a temperature probe drop a pea-sized portion into the oil and when it bubbles around the surface your oil is ready to go.  I use two Tablespoon measures to make the popper balls. Just take about 3/4 of a tablespoon of mix and use the other spoon to sort of quenelle the shape.  Be careful when you’re dropping the batter in the oil, so it doesn’t splatter.  Drop it in reasonably close to the surface then you won’t get so much splashback.

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