Cheesy potato and bacon Poppers
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becs-table.com.auQuick party or BBQ food that everyone will enjoy, but also a welcome addition to the evening meal. These cheesy potato and bacon poppers will even keep the kids quiet.
Equipment
- 1 Deep fryer
Ingredients
- 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
Instructions
- 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.
Notes
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.