Fried IPA Cheddar Mashed-Potato Balls Recipe
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.