Cheesy Ritz Potato Balls

Cheesy Ritz Potato Balls


  • 1 cup cooled mashed potatoes
  • 1/2 cup finely shredded sharp cheddar cheese
  • 1/4 cup grated onions
  • 1 egg, beaten
  • 40 Ritz Crackers, finely crushed, divided
  • 2 cups oil
  • 1/2 cup applesauce
  • 2 teaspoons horseradish sauce


  1. Mix first 4 ingredients and 1 cup cracker crumbs until blended; shape into 32 (1-inch) balls, using about 1 tablespoon for each.
  2. Roll, in batches, in remaining cracker crumbs until evenly coated.
  3. Place on parchment-covered rimmed baking sheet. Refrigerate 30 min.
  4. Heat oil in medium saucepan to 350°F.
  5. Add potato balls, in batches; cook 1 minute or until golden brown.
  6. Use slotted spoon to transfer cooked balls to paper towel-covered baking sheet to drain while cooking remaining potato balls.
  7. Mix applesauce and horseradish sauce. Serve with warm potato balls.

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