Deep Fried Mashed Potato Balls

Beat the large Eggs (2) in a mixing bowl. Season with Ground Black Pepper (to taste) and Sea Salt (to taste) and set aside.

Place Corn Starch (1/2 cup) in a shallow dish.

Place Breadcrumbs (1 cup) in another shallow dish.

Begin making Deep Fried Mashed Potato Balls by first forming the balls: Take enough of the Bob Evans Original Mashed Potatoes (2 cups) into your hands and rolling into 1-inch balls.

Dip the ball into the egg mixture, then into the cornstarch, then back into the egg mixture, and finally into the breadcrumbs, tossing it gently to get it completely coated.

Once it is completely coated, place it on a waiting plate, and repeat the process with the remaining cold mashed potatoes. You will get about 15 balls (or more if you make them a bit smaller than mine).

When the balls are formed and coated, place them in the refrigerator or freezer to get them very cold, but not frozen.

When ready to deep-fry the balls, put a little more than an inch of Peanut Oil (as needed) in a heavy pot over medium heat. Let the oil get to about 350 degrees F (180 degrees C). Place a ball on a slotted spoon and ease it into the hot oil. It should sizzle.

When they are nice and brown, remove them from the hot oil with a slotted spoon, and place them on a paper towel-lined plate to drain. Repeat this process until all coated potato balls have been deep-fried.

Transfer the drained mashed potato balls to a nice serving plate, and garnish with Fresh Parsley (1 sprig). Serve immediately, because they are best when hot!