Thursday, December 1, 2016

Bacon Fried Potato Salad Bites with Fry Sauce

How many times after picnics, BBQs or tailgates have you been left with a container, half filled, of potato salad?
Growing up in the South, there's not a party or BBQ without potato salad on the menu! Trying to use up the leftovers the next day, I came up with this dish. I pump up my potato salad with bacon and then deep fry it! What's more Southern than deep fried party food?! Dip it into the delicious fry sauce and you've got an appetizer or side the whole crowd will love!
Bacon Fried Potato Salad Bites with Fry Sauce
6 cups cubed, peeled Idaho potatoes
1 Tablespoon salt
4 hard-boiled eggs, chopped
6 slices cooked bacon, chopped fine
1/3 cup minced celery
1/3 cup sliced green onion
2 teaspoons garlic powder
2 teaspoons Cajun seasoning blend
¼ cup sweet pickle relish
2 Tablespoons yellow mustard
2 Tablespoons chopped flat leaf parsley
1/3 cup mayonnaise
6 cups vegetable oil
1 cup flour
2 eggs
2 Tablespoons water
2 cups panko bread crumbs

For the Fry Sauce:
1/2 cup mayonnaise
1/4 cup ketchup
2 teaspoons garlic powder
1 teaspoon Worcestershire sauce
1 teaspoon sriracha
2 teaspoons apple cider vinegar
Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat. Season the water with 2 teaspoons of the salt, and cook until fork tender, about 10 minutes. Drain the potatoes and return them to hot pot to dry.  

In a large mixing bowl, stir together the chopped egg, bacon, celery, green onion, garlic powder, Cajun seasoning, pickle relish, mustard, parsley and mayonnaise. Add the potatoes and stir, slightly mashing, until the mixture is evenly blended and there is an equal amount of smooth and cubed potatoes.

Line a large cookie sheet with wax paper. Using a small cookie scoop, create small balls about 1 heaping Tablespoon each, of the potato salad mixture and line them up evenly on the cookie sheet. Place in the freezer for about 30 minutes, or until the balls are firm enough to roll.

Heat the oil to 375 degrees in a large, high sided pot over medium-high heat, fitted with a candy thermometer.  
To set up the breading station, pour the remaining 1 teaspoon of the salt and the flour into a small pie plate and whisk it together. Whisk together the eggs and water in another pie plate and the panko in a third plate. Set aside for later use.

Remove the tray of the potato salad bites from the freezer, and handling them carefully, dredge first in the flour, then egg mixture and finally in the panko mixture. Place the breaded balls in the hot oil carefully and fry for 3-5 minutes, or until browned and crisp. Remove from the oil and drain on a paper towel lined tray.

To make the Fry Sauce, whisk together the mayonnaise, ketchup, garlic powder, Worcestershire sauce, sriracha and apple cider vinegar in a small mixing bowl.

Serve immediately with dipping sauce. Makes 45 bites

No comments:

Post a Comment

Shoyu Udon Egg Drop Soup

We just got back home from Mardi Gras and it was a jam packed long weekend full of family, parades, friends, beads, king cake, drive thro...