Fat Rascals (Potato Cheese Puffs)
This is an all-time favorite Saturday night snack at our house. I'd always made potato patties with any leftover mashed potatoes that I had, but when I came across Fat Rascals they sounded like a delicious variation. Now my family deliberately leaves some mashed potatoes in the bowl during dinner just so that I can make this treat the next day!
This is an all-time favorite Saturday night snack at our house. I'd always made potato patties with any leftover mashed potatoes that I had, but when I came across Fat Rascals they sounded like a delicious variation. Now my family deliberately leaves some mashed potatoes in the bowl during dinner just so that I can make this treat the next day!
- Carbohydrate 7.81817819958675 g
- Cholesterol 49.7599055562629 mg
- Fat 25.1444368058643 g
- Fiber 0.40312500266271 g
- Protein 6.23364472303652 g
- Saturated Fat 6.45671129459341 g
- Serving Size 1 1 (78g)
- Sodium 254.827708417373 mg
- Sugar 7.41505319692404 g
- Trans Fat 1.3745514167183 g
- Calories 280 calories
Step-by-step
- In a large bowl, combine the flour, baking powder, salt and pepper.
- Combine the cheese, mashed potatoes, eggs and milk, add to dry ingredients.
- In an electric skillet or deep fryer, heat 2 in. of oil to 375°.
- Drop batter by rounded tablespoonfuls, a few at a time, into hot oil.
- Fry until golden brown, about 1-1/2 minutes on each side.
- Serve immediately.
Will these batter-bound mashed potato drops disintegrate the moment they hit the hot fat? That singular anxiety plagues every cook attempting a wet potato-and-cheese fritter for the first time. Cold starch acts differently than raw dough. Managing moisture keeps the oil clean and the interior intact.
The Frying Physics and Starch Balance
Maintaining oil temperature at 375 degrees Fahrenheit is non-negotiable. Lower temperatures allow the shredded cheese to melt and ooze out into the oil before the flour and baking powder create a stable exterior crust. Drop the mixture by rounded tablespoonfuls carefully to avoid splashing. Cook each side for precisely 1 minute and 30 minutes until a deep golden brown appears. Overcrowding the electric skillet causes a drastic thermal drop in the oil. Fry only three or four puffs simultaneously to preserve recovery heat.Substitutions and Make-Ahead Reality
Using sharp cheddar provides a sharper flavor profile than American cheese, but aged cheeses with low moisture content release more oil during cooking. Whole milk can replace standard dairy without altering the binding chemistry. Freezing unbaked battered portions is not recommended because the high moisture content of mashed potatoes creates ice crystals that rupture the cell walls. Store leftover mashed potatoes in a sealed container for up to 48 hours before mixing the batter. Reheat freshly fried puffs on a wire rack inside a 350-degree oven for five minutes to restore crispness.
