Cheesy RITZ Potato Balls
Prep time45 min
Total time45min
ServingsMakes 16 servings, 2 balls and 1 Tbsp. sauce each.
Ingredients
- 1 cup cooled mashed potatoes
- ½ cup finely shredded sharp cheddar cheese
- ¼ cup grated onions
- 1 egg, beaten
- 40 RITZ Crackers, finely crushed, divided
- 2 cups oil
- 1 cup applesauce
- 1 Tbsp. horseradish sauce
Preparation
- Mix first 4 ingredients and 1 cup cracker crumbs until blended; shape into 32 (1-inch) balls, using about 1 Tbsp. potato mixture for each ball.
- Roll, in batches, in remaining cracker crumbs until evenly coated. Place on parchment-covered rimmed baking sheet. Refrigerate 30 min.
- Heat oil in medium saucepan to 350°F. Add potato balls, in batches; cook 1 min. or until golden brown. Use slotted spoon to transfer cooked balls to paper towel-covered baking sheet to drain while cooking the remaining potato balls.
- Mix applesauce and horseradish sauce until blended. Serve with the potato balls.
Recipe Tips
- Spice it Up
Prepare using pepper-Jack cheese. - How to Keep the Fried Potato Balls Warm
Place fried potato balls on rimmed baking sheet. Place in 250°F oven to keep warm while frying the remaining potato balls.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 135 |
| % Daily Value* | |
| Total fat 10g | |
| Saturated fat 2g | |
| Trans fat 0g | |
| Cholesterol 15mg | |
| Sodium 140mg | |
| Carbohydrate 9g | |
| Dietary fiber 0g | |
| Total sugars 3g | |
| Added sugars <1g | |
| Protein 2g | |
| Vitamin A | 2 %DV |
| Vitamin C | 2 %DV |
| Calcium | 4 %DV |
| Iron | 2 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |