In a skillet over high heat, cook
Bacon (8 oz)
for about 6-8 minutes or until crisp. Drain grease and set aside.
In a large stock pot of
Water (8 cups)
over medium-high heat, boil
Russet Potatoes (6 cups)
for about 10 minutes or until tender. Drain the water and bring it back to the same pot.
Use a masher to mash the potatoes. Then add
Shredded Sharp Cheddar Cheese (1 cup)
Ground Nutmeg (1 tsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Combine until well incorporated.
In a sheet pan, using a small ice cream scoop, scoop the potato mixture onto the sheet pan and chill in the freezer for 20-30 minutes.
In separate mixing bowls, add
All-Purpose Flour (1 cup)
Panko Breadcrumbs (1 1/2 cups)
in each bowl. Using your hands to roll a ball. Then dredge in flour, eggs, and panko. Repeat this process on the remaining potato balls and place them in a sheet pan.
In a deep frying pan over medium-high heat, heat
Vegetable Oil (3 cups)
to 160 degrees F (71 degrees C).
Once hot, add potato balls into the hot oil in batches (about 4-5 pieces each time). Make sure to leave enough space so they don’t touch each other. Cook for about 1-2 minutes on all sides or until golden brown. Place potato balls on a sheet pan lined with paper towels. Let drain. Repeat this process with the remaining potato balls.
Place on a serving plate and garnish with
Fresh Parsley (to taste)
and enjoy immediately.