Indulge in the delightful combination of Crispy Fried Ham and scrumptious potato cheese rolls that create the perfect harmony of flavors and textures. This recipe is ideal for any occasion, from cozy family meals to lively gatherings, providing a comforting yet gourmet twist on traditional snacks. The crispy outer layer of fried dough encases a savory filling of ham and cheese, making it a favorite among both kids and adults. Enjoy the satisfying crunch when you bite into these rolls, revealing the gooey, cheesy goodness inside that is sure to please any palate.
Ingredients
Scale:
2 cups mashed potatoes (about 4 medium potatoes), preferably made from starchy varieties like Russet for a creamy texture
1 cup shredded cheese (cheddar, mozzarella, or your choice); a mix of both cheddar and mozzarella provides a nice flavor balance
1/2 cup diced crispy fried ham, which can be substituted with any leftover ham or even turkey for a lighter version
1/4 teaspoon garlic powder, or for a fresher taste, consider using 1 clove of minced garlic
Salt and pepper to taste, adjust according to your preference for seasoning
2 cups all-purpose flour, sifted to ensure a lighter dough
1 tablespoon baking powder, which helps the dough rise and become fluffy
1/2 teaspoon salt, enhancing the overall flavor of the dough
1/2 cup milk, whole milk recommended for richness
1/4 cup melted butter, unsalted to control the saltiness of the dough
Vegetable oil (for deep frying), such as canola or peanut oil, which withstand high temperatures without burning
Instructions
In a large mixing bowl, combine the mashed potatoes, shredded cheese, diced ham, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated, ensuring that the cheese is evenly distributed throughout the mixture. Set aside to cool slightly, allowing the flavors to meld together.
In another bowl, whisk together the flour, baking powder, and salt. Create a well in the center and add the milk and melted butter. Stir until a dough forms, using your hands to knead gently if necessary. You may need to adjust with a bit more flour or milk to achieve a soft, non-sticky consistency that holds together well.
On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Aim for an even thickness to ensure uniform cooking. Use a round cutter or a glass to cut out circles, approximately 4 inches in diameter, which will hold the filling perfectly.
Place about 1 tablespoon of the potato cheese filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pinching the edges to seal tightly. Ensure there are no gaps to prevent leaks during frying; a small fork can be used to crimp the edges for a decorative touch.
In a large deep skillet or a heavy pot, heat vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of dough in; it should sizzle and float to the top, indicating it's ready for frying.
Carefully place a few filled rolls into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy, turning them carefully to achieve an even color. Use a slotted spoon to remove them and drain on paper towels, allowing excess oil to drip off for a less greasy finish.
Allow the rolls to cool slightly before serving. They are best enjoyed warm and can be paired with your favorite dipping sauces like ranch, BBQ, or a zesty aioli.
