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Categories:
sour cream mayonnaise brown mustard horseradish peanut oil left-over mashed potatoes egg all-purpose brown mustard pretzels
Viewed: 23 - Published at: 4 years agoIngredients
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon brown mustard
- 1/2 teaspoon horseradish
- Peanut oil, for frying
- 4 cups left-over mashed potatoes
- 1 large egg
- 1/2 cup all-purpose flour
- 1 tablespoon brown mustard
- 1 cup crushed pretzels
Method
- For the sauce: Place dipping sauce ingredients into a small bowl and mix well.
- Serve with pretzel mashed potato bites.
- For the potato bites: In a Dutch oven or deep fryer, pour the oil to a depth of 5 inches.
- Heat the oil over medium heat to 350 degrees F.
- Combine the potatoes with the egg.
- Mix in the flour and mustard.
- Spoon about 1 heaping tablespoon, form into balls, and roll in the crushed pretzels.
- Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes.
- Serve with the mustard dipping sauce.
- Cook's Note: These can also be breaded with crushed potato chips.
- A viewer, who may not be a professional cook, provided this recipe.
- The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
