Page 299 - A Literary Holiday Cookbook

Makes 20 snowballs

“The snow-flakes grew larger and larger, till at last they looked just like great white fowls.
Suddenly they flew on one side; the large sledge stopped, and the person who drove rose
up. . . . It was the Snow Queen.”

These delicious “snowballs” take the idea of a loaded potato and turn it into finger food!
Coating them in panko crumbs instead of traditional bread crumbs offers a crisp crunch.

IINGREDIENTS

4 Yukon Gold potatoes
1 teaspoon salt, divided

2 eggs, divided

1 cup panko crumbs
½ cup sharp cheddar cheese

¼ cup green onions, chopped

3 tablespoons bacon bits
¼ teaspoon black pepper

6 cups vegetable oil (or enough to fill the pot 2 inches deep)

INSTRUCTIONS

1 Peel and cut the potatoes into quarters. Add them to a medium-

size pot and fill with cold water until potatoes are under 1 inch of
water. Sprinkle in ½ teaspoon salt. Bring to a boil over medium-high

heat. Continue to boil for 10 minutes or until fork-tender. Remove
from heat and drain.

2 Transfer the potatoes to a large mixing bowl. Mash thoroughly and

allow to cool for 20 minutes or until room temperature, stirring
occasionally to release trapped heat.

3 Crack 1 egg into a small bowl and whisk with a fork; set aside.
Pour the panko crumbs into another bowl and set aside as well.