Buffalo Potato Basketballs

⏱ 70 mins 🍽 12 basketballs 🏷 Mashed Potatoes

These creative potato croquettes are shaped like basketballs and offer a delicious twist on a classic appetiser. Mashed potato forms a crisp shell around a zesty filling of shredded chicken, buffalo sauce and melted cheese. After a coating of crushed nacho chips, they are fried to a perfect golden brown. A drizzle of sriracha adds the finishing touch, with cool ranch dressing served on the side for dipping. This recipe yields 12 portions and takes about 70 minutes to prepare.

Buffalo Potato Basketballs

Ingredients

  • 1 lb russet potato, peeled and diced
  • 4 tablespoons unsalted butter
  • 1/4 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded chicken
  • 1/2 cup buffalo, sauce
  • 2 scallions, sliced
  • 1/2 cup shredded cheese
  • 1/2 cup flour
  • 1 large egg
  • 2 1/8 ounces nacho cheese tortilla chips, finely crushed
  • 4 cups vegetable oil, for frying
  • 1/4 cup Asian chili sauce, such as Sriracha
  • 1 cup ranch dressing, for serving

Method

  1. Put the diced potatoes in a saucepan of water. Bring it to a boil and cook until tender, which takes about 15 to 20 minutes. Drain the potatoes and return them to the pot. Mix in the butter, milk, salt, pepper and garlic powder, then mash until smooth. Allow this mixture to cool completely.
  2. Take a small bowl and stir together the shredded chicken, buffalo sauce, sliced scallions and shredded cheese until well combined. Set this filling aside.
  3. Use a ¼ cup measure to scoop the mashed potato. Flatten the portion in your hand. Place roughly 2 teaspoons of the chicken filling in the centre, then enclose it with the potato and shape into a ball. Put each ball on a parchment-lined baking tray. Once all are shaped, freeze the tray for about 20 minutes.
  4. Put the flour into one shallow dish. Whisk the egg in a second dish. Place the finely crushed tortilla chips in a third dish.
  5. Take one chilled potato ball at a time. Coat it first in the flour, tapping off any extra. Next, dip it into the whisked egg, then roll it in the crushed chips to coat. Return the coated ball to the baking sheet and repeat with the rest.
  6. Pour the vegetable oil into a large pot and heat it to 360 degrees F. Carefully lower a few potato balls into the hot oil at a time. Fry them until they are evenly browned, which should take about 2 to 3 minutes. Remove them with a slotted spoon and drain on a plate lined with paper towels.
  7. Drizzle sriracha sauce over the tops to create basketball lines. Serve the potato basketballs with ranch dressing for dipping.

Nutrition (per serving)

Sodium489000 mg

Recipe details

CategoryMashed Potatoes
AuthorJonathan Melendez