Serves 4 to 6


  • 1 1/2 pounds russet potatoes, peeled and chopped
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup IPA
  • 1/4 cup sour cream
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup Italian bread crumbs
  • 1 large egg
  • 1/3 cup milk
  • Canola oil for frying


    Cook the potatoes in lightly salted boiling water until fork-tender, drain and return to the pot. Add the cheese, beer, sour cream, salt and pepper. Using a potato masher, stir and mash until combined. Add to a large bowl, cover and refrigerate until chilled.

    In a small bowl, add the bread crumbs. In a separate bowl, beat together the egg and milk.

    Using a cookie scoop, roll the potato mixture into tight balls, roll in the egg mixture then the bread crumbs.

    Heat 3 inches of oil in a pot over medium-high heat. Use a deep-fry thermometer to bring the oil to 350, adjusting the heat to maintain that temperature.

    Drop the potato balls into the hot oil and cook until golden brown, about 2 minutes.

    Excerpted from The Craft Beer Bites Cookbook Copyright © 2015 by Jacquelyn Dodd and published by F+W Media, Inc. Used by permission of the publisher. All rights reserved.

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