LEFTOVER MASHED POTATO PARTY BITES WITH GRUYERE AND PANKO ROSEMARY CRUST
2 cups leftover mashed potatoes, cold
1 ¾ cups Gruyere or good quality Swiss cheese, hand shredded
3 eggs, divided
1 ½ cups panko breadcrumbs
½ cup rosemary leaves, stemmed and chopped
Vegetable oil for frying
Combine the potatoes, shredded cheese, and one egg in a large bowl and mix until well combined. Form into small balls (a little smaller than a ping pong ball).
Beat the remaining two eggs in a small bowl and combine the panko and rosemary in a pie plate or shallow baking dish.
Heat about 1” of vegetable oil in a large deep skillet to 350-400 degrees.
Preheat oven to 325 degrees.
Roll each of the potato-cheese balls in the egg and then gently press into the panko crumb mixture until well coated. Working in batches, place the balls in the hot oil and brown on all sides turning gingerly with tongs when each side it golden. Please on a baking sheet and keep warm in the oven until ready to serve.
Insert toothpicks and serve warm.