Recipe Card: Crispy Maple Mashed Doodads
Crispy Maple Mashed Doodads
Figuring out what worked best in this little crispy goodness was a labour of love. I tried using more of a batter around the mashed potatoes but that seemed too doughy (my tasters confirmed) so I moved on to cornmeal bread crumbs and what a revelation.
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For the mashed
4 tablespoons butter
2 table spoons of maple syrup
1 teaspoon of onion Salt
1 teaspoon of salt and 1/2 teaspoon of pepper
4 Yukon Gold potatoes
*remember to always save a little potato water
Cut up potatoes into 1 inch cubes and place in pot with water to cover. Boil in salted water. Meanwhile, place all other ingredients in a small saucepan and heat, melting butter but making sure not to burn. Drain and reserve a bit of potato water. Combine ingredients and mash.
On to frying….
Beat two eggs in a shallow dish and place 1/4 cup flour and 1/4 cornmeal on other dish (add more of each if needed). Roll cooled down potatoes into a ball or stick and cover with flour, then egg mixture, then the bread crumbs. Then…you guessed it, fry them! They won't need much time, just watch that they don't burn. Serve with secret sauce (recipe down below).
By Trish Bentley