0 0
Buffalo Potato Basketballs

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

869.9
Calories
807 g
Calories From Fat
89.7 g
Total Fat
14.5 g
Saturated Fat
35.8 mg
Cholesterol
489 mg
Sodium
15.9 g
Carbs
1.5 g
Dietary Fiber
1.2 g
Sugars
3.6 g
Protein
1946g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Buffalo Potato Basketballs

Features:
    Cuisine:

    why can't I get the full recipie to open???

    • 90 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Buffalo Potato Basketballs, These potato croquettes are filled with a cheesy chicken buffalo mixture and coated with crushed up cheesy Doritos and it’s going to be your next favorite appetizer , why can’t I get the full recipie to open???


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Place the Diced Potatoes Into a Saucepan Filled With Water. Bring to a Boil and Cook Until the Potatoes Are Fork Tender, About 15 to 20 Minutes. Drain and Return to the Pot. Add the Butter, Milk, Salt, Pepper, and Garlic Powder and Mash Until Smooth. Set Off to the Side and Let Cool to Room Temperature.

    2
    Done

    in a Small Bowl, Combine the Shredded Chicken, Buffalo Sauce, Scallions and Cheese Until Evenly Mixed Through. Set Aside.

    3
    Done

    Using a Cup Measuring Cup, Scoop Out the Mashed Potatoes Onto the Palm of Your Hand and Flatten Out Slightly. Fill With About 2 Teaspoons of the Chicken Mixture and Then Bring the Mashed Potatoes Over the Filling and Shape Into Ball. Place on a Baking Sheet Lined With Parchment Paper and Continue Filling the Rest. Once All Are Shaped, Place the Pan in the Freezer For About 20 Minutes.

    4
    Done

    Place the Flour Into a Shallow Dish. Whisk the Egg in a Separate Shallow Dish. Pour the Crushed Chips Into a Third Shallow Dish.

    5
    Done

    Working With One Potato Ball at a Time, Dip Each in Flour, Shaking Off Excess, and Then Into the Egg and Finally Into the Crushed Chips. Return to the Baking Sheet and Continue Dredging the Rest.

    6
    Done

    Fill a Large Pot With the Oil and Heat to 360 Degrees F. Carefully Place a Few of the Potato Balls at a Time and Fry Until Evenly Browned, About 2 to 3 Minutes. Using a Slotted Spoon, Carefully Transfer Out of the Oil and Place on a Plate Lined With Paper Towels.

    7
    Done

    Top With Sriracha to Make the Lines of the Basketballs. Serve With Ranch.

    Avatar Of Emily Johnson

    Emily Johnson

    Bean aficionado brewing up the perfect cup of coffee every time.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Crock Pot Rigatoni
    Blueberry Streusel Muffins
    next
    Blueberry Streusel Muffins
    Featured Image
    previous
    Crock Pot Rigatoni
    Blueberry Streusel Muffins
    next
    Blueberry Streusel Muffins

    Add Your Comment

    four × 4 =