Yield: Serves 8
Ingredients:
- 3 slices bacon, chopped
- 2 small sweet onions, chopped
- 2 tbsp. white wine vinegar
- 2 tbsp. coarse-grain mustard, plus more for serving
- 2 lbs. russet potatoes, peeled and chopped
- 1/2 cup all-purpose flour, spooned and leveled
- 2 large eggs, beaten
- 2 tbsp. chopped fresh flat-leaf parsley
- 1 2/3 cups panko breadcrumbs
- 48 oz. bottle canola oil
Directions:
- Cook bacon in a large skillet over medium heat, stirring occasionally, until crispy, 8 to 10 minutes. Transfer to a paper-towel lined plate.
- Add onion to skillet and cook, stirring occasionally, until tender, 6 to 8 minutes. Remove from heat, and stir in vinegar, mustard, and bacon.
- Place potatoes in a large Dutch oven and cover with salted water. Bring to a boil and then reduce to a simmer. Cook until potatoes are tender, 15 to 20 minutes. Drain and cool slightly.
- Transfer potatoes to a bowl and mash. Stir in flour, eggs, parsley, 1/3 cup breadcrumbs, and bacon mixture. Shape mixture into 40 balls, about 1 1/2 tablespoons each. Roll balls in remaining 1 1/3 cup breadcrumbs.
- Preheat oven to 200 F. Fit a wire rack over a rimmed baking sheet and place in oven.
- Heat oil in a large Dutch oven to 360 F. Fry potato balls, in batches, until golden brown, 2 to 3 minutes. Transfer to prepared baking sheet in oven. Serve warm with mustard.
