Wednesday, November 14, 2018

Mustard Coated Crispy Potato Balls

Crispy mustard coated fried potato balls with cheese.

My favorite thing about this time of year is the focus on gathering. Whether it's family or friends or even new friends like the great group I recently met at a book club meeting, the get-togethers make me feel connected.

Crispy mustard coated fried potato balls with cheese.

The other great part is the focus on food for all these gatherings and I love to plan a party. It can be time consuming but it needn't be complicated. I like taking simple food and adding a special touch to elevate the dish and make it company worthy.

Crispy mustard coated fried potato balls with cheese.

One of the easiest ingredients to elevate flavors probably already lives in your fridge because it certainly does in mind. A jar of Maille Dijon Originale mustard comes in handy for so many things and I'm not even thinking about hot dogs. A spoonful in a bechamel sauce is incredible, swirled in with some mayo to make an amazing dip or, as in this case, as a coating.

These crispy potato balls are so simple to make but, instead of dipping them in an egg mixture to adhere the breadcrumbs, I brush them with mustard instead. An egg wash doesn't add much flavor but the mustard sure does. That classic creamy mustard texture and bite of vinegar is perfect with the cheesy potatoes and makes people say, hmm, what is that great flavor? And yes, I served these at the book club meeting. Enjoy!
Yield: 8 Servings
Crispy mustard coated fried potato balls with cheese.

Mustard Coated Crispy Potato Balls

prep time: 15 minscook time: 25 minstotal time: 40 mins
Recipe for crispy mustard coated fried potato balls with cheese.


2 Large baking potatoes, peeled and quartered
2 Tablespoon butter
1/2 Cup milk
1 Cup shredded cheddar cheese
3 Tablespoons all-purpose flour
2 Tablespoons chopped parsley
Salt to taste
1 Cup seasoned panko breadcrumbs
Canola oil for frying


Boil the potatoes in salted water until fork tender. Drain and mash together with the butter and milk. Allow to cool completely or refrigerate overnight before making the crispy balls.

Stir the cheddar cheese, flour and parsley into the cool mashed potatoes and add salt if needed.

Add the mustard to one shallow bowl and breadcrumbs to another. Using a 1 oz. scoop, roll balls of the potato mixture, coat with the mustard (note that it is easier to do this with a brush) and then with the breadcrumbs.

Bring about 3" of oil to a temperature of 350 degrees and fry the potato balls, working in batches to avoid overcrowding the pot. Fry for 1 to 2 minutes, rotate and fry for an additional 1 to 2 minutes or until the outside is golden brown.

Drain on a paper towel lined plate and serve hot with your favorite dipping sauce.
Created using The Recipes Generator

This recipe was sponsored by Maille. Thank you for supporting the products I love and use in my kitchen.

Monday, November 12, 2018

Autumn Harvest Bourbon Ginger Fizz

Bourbon cocktail with ginger syrup and sparkling apple cider.

The countdown to Thanksgiving is on and I love this time of year so much. The air is crisp and the weather cool but not cold. Autumn is showing off her colors outside my window, magazines and newspapers are filled with pie and side dish recipes and most of us are placing our turkey orders. But let's not forget the cocktails.

Wednesday, November 7, 2018

Bacon Cheddar Cornbread and Sausage Stuffing

Homemade cornbread stuffing with bacon, sausage and cheese.

Let's talk about the best part of the Thanksgiving feast: stuffing! Or, in this case, dressing. Because when you stuff it inside the bird it's called stuffing and when you make it on the side it's called dressing. In my family we call it stuffing no matter what because dressing is the stuff you pour on salad. But that's not important right now. What is important is: stuffing!