Scallion Cream Cheese Bites

Scallion Cream Cheese Bites 

Ingredients:

4 ounces cream cheese, softened

1/3 cup chopped green onions

1/4 teaspoon ground ginger

kosher salt

12 - 15 wonton wrappers

water for sealing

oil for frying


Directions:

In a bowl combine cream cheese, green onions and ginger. Season to taste with salt.

To assemble bites: Lay one wonton wrapper on a flat surface. Spoon one teaspoon of mixture into the center of the wrapper. Dip your finger in the water and run along the edges. Bring all sides together in the center, pinch just above the filling to enclose filling. Carefully twist to close. Repeat with remaining filling and wrappers.

Heat 2 inches of oil in a pan over medium-high heat. Once oil starts to shimmer, drip a small piece of a wonton wrapper in the oil, if it sizzles its ready. Working in batches so you don't over crowd the pan, fry bites until golden brown, 2 - 3 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Sprinkle with kosher salt if desired. Allow to cool for several minutes.

Roasted Garlic & Cheese Potato Balls

Roasted Garlic & Cheese Potato Balls

Ingredients:

1 bulb garlic

1 tablespoon butter

1 teaspoon lemon juice

kosher salt

2 cups leftover stiff mashed potatoes, at room temperature

2/3 cup freshly shredded Gruyere cheese

3 eggs

1/2 - 1 cup plain bread crumbs

1/2 - 1 cup panko bread crumbs



Directions:

Preheat oven to 400 degrees.

Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.

Place mashed potatoes in a bowl. Once garlic has cooled use a fork to remove cloves. Add roasted garlic cloves to mashed potatoes. Stir in Gruyere cheese.

Using about a tablespoon of the mixture. Roll into balls.
In one bowl beat the eggs. In another bowl combine equal parts plain bread crumbs and panko bread crumbs.

Dip each ball into egg, then coat in bread crumbs. Then dip in egg and bread crumbs again to double coat. Repeat with remaining potato balls.

Heat 2 inches of oil in a large pan or pot. Once oil starts to shimmer sprinkle in a few bread crumbs, if it sizzles the oil is ready. Fry potato balls in batches until golden brown, about 3-4 minutes.

Using a slotted spoon transfer to a paper towel lined plate. Sprinkle with kosher salt, allow to cool for a couple of minutes.