The other day, my friend, Marilyn,
of FoodiesUntie Blogdom,
posted about the Scottish Rite Guild
meeting at The Irish Lion
and a particular appetizer she had:
Blarney Puffballs.
Marilyn's husband wanted her
to reproduce this dish,
so I'm going to help Mar out.
Now, this is my first try at Blarney Puffballs,
so please bear with me.
Marilyn described this dish thusly:
"Blarney Puffballs, deep-fried potato balls made with a cheese/garlic mixture,
were served with sour cream."
OK, Mar, here goes.
2 potatoes, cubed and boiled until tender
2 TB butter
1/4 cup flour
1 onion
1 tsp baking powder
1 egg
1 bunch parsley (Maybe 2 TBs.)
1 1/2 ounces cheddar cheese
4 garlic cloves
salt and pepper
then took my melon baller,
made little scoops of potatoey goodness,
and placed them on my baking sheets, and refrigerated.
Now, on to the breading.
These were pretty darn good.
Next time I make them
I will add a little more salt
and more cheddar.
I don't think you can have too much cheddar
and these were not all that cheesy.
I also think they would be really good
squished out like a potato pancake
and sauteed in butter.
I froze a tray of the balls,
so when I thaw them out I'll try the pancake idea.
For lunch today, I heated some of the leftovers in my toaster oven
and I think they were even better than last night's.
Ooh, they look wonderful! Guess I'll have to make some now that we are back home.
ReplyDeleteThose look wonderful. I bet they taste better than the real thing.
ReplyDeleteIf u wanted to make these ahead of time would u recommend frying, freezing, and then reheating in an oven; or freeze before frying, thawing, and then frying?
ReplyDeleteI'm looking forward to making these for a family get together and want to minimize the time spent in the kitchen. Thanks for the recipe!
Hi Anony, I froze before frying. Then thawed and fried. They were fine. I think you'd be OK doing either.
ReplyDeleteRosie