Page 300 - A Literary Holiday Cookbook

4 When the potatoes are cool, add the second egg, cheese, green

onions, bacon bits, pepper, and remaining salt to the mixing bowl.
Stir until thoroughly combined.

5 Roll the potato mix into 1½-inch balls.

6 Pour the vegetable oil into a medium-sized saucepan and set the
burner on medium-low heat. How long the oil will take to come to

temperature will depend on the pan’s materials and dimensions
(lower heat takes longer to come to temperature but is easier to

control). Ideal frying temperature is 350 to 375°F. For this recipe, I

find the low end of that range to be preferable. If you do not have a
cooking thermometer, you can test the oil by flicking a few panko bits

into it. If they sizzle quickly but not aggressively, it should be ready.

7 When the oil is almost ready, roll each ball first in the whisked egg,

then in the panko crumbs. Lower 3 balls at a time into the oil and let
them cook 2 to 3 minutes or until golden brown and heated through.

You can cut one from the first batch in half to check how much time

they’ll need (the most important thing is to make sure the egg is fully
cooked). With a slotted spoon or set of tongs, remove the balls from

the oil and place them on a plate lined with a paper towel to drain.

Keep in mind that you may need to wait a few minutes to allow the
oil to come back up to temperature.

Serve warm after a lively snowball fight!