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."
photo by Jonathan Melendez
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Yields:
-
12 basketballs
ingredients
- 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
- 1 cup ranch dressing, for serving
directions
- 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.
- In a small bowl, combine the shredded chicken, buffalo sauce, scallions and cheese until evenly mixed through. Set aside.
- Using a ¼ 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.
- Place the flour into a shallow dish. Whisk the egg in a separate shallow dish. Pour the crushed chips into a third shallow dish.
- 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.
- 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.
- Top with sriracha to make the lines of the basketballs. Serve with ranch.
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RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
