Loaded with yummy bacon and Cheddar, these addictively delicious crispy potato fritters are served with a cool and creamy chive sauce for dipping.
Recipe tags: beef base, easy difficulty, holiday, pork
| ¾ cup | sour cream |
| ¼ cup | mayonnaise |
| 2 Tbsp | finely chopped chives |
| 2 tsp | Better Than Bouillon® Roasted Beef Base |
| 1 tsp | dijon mustard |
| 1 clove | garlic, minced |
| ¼ tsp | pepper |
| 1¼ lb | Yukon Gold potatoes, peeled and chopped |
| ¼ cup | 35% heavy cream |
| 2 tbsp | butter |
| 4 tsp | Better Than Bouillon® Roasted Beef Base |
| 2 | eggs |
| 1 cup | shredded Cheddar cheese |
| 4 slices | bacon, cooked and finely chopped |
| 1½ cups | bread crumbs |
| canola oil, for frying |
Chive Dipping Sauce: Stir together sour cream, mayonnaise, chives, beef base, mustard, garlic and pepper. Refrigerate until ready to serve.
Potato Fritters: Cook potatoes in large pot of boiling salted water for 15 to 20 minutes or until tender; drain well. Mash together potatoes, cream, butter and beef base until blended. Stir in eggs, cheese and bacon. Roll into 1-inch balls, then roll in bread crumbs to coat.
Pour enough canola oil into large saucepan to come 2 inches up side; heat over medium heat until instant-read thermometer reads 350°F. Working in 4 batches, carefully drop fritters into hot oil and fry, turning once, for 2 to 3 minutes or until golden brown all over. Using slotted spoon, transfer fritters to paper towel–lined tray. Serve with Chive Dipping Sauce.
Tip: Load up the fritters with jalapeños, fresh herbs, and/or cooked and chopped broccoli if desired.