Twice-Baked-Potato Fritters

• 4 slices bacon, chopped
• 1 cup mashed potatoes, use leftovers or make fresh from 4 medium potatoes
• 1/4 cup sour cream
• 1/2 cup grated cheddar cheese
• 1/2 bunch of scallions, sliced
• 1 egg
• Salt and pepper
• 1 cup dried potato flakes
• Canola oil, for frying

1. Heat a large skillet over medium heat and cook the bacon until golden brown.
2. Remove to a paper-towel-lined platter to drain.
3. In a large mixing bowl, combine the cooled mashed potatoes, sour cream, cheddar cheese, scallions, egg, cooked bacon, and salt and pepper.
4. Mix well.
5. Pour the potato flakes into a shallow dish and place next to your bowl.
6. Drop a well-rounded tablespoonful of potato mixture into the potato flakes.
7. Roll around in the potato flakes and form a 2-inch ball.
8. The potato fritter balls may be refrigerated, covered, for up to 2 days.
9. In a medium pot, heat a few inches of frying oil over medium-high heat.
10. When the oil is ready, bubbles will stream rapidly away from the handle of a wooden spoon inserted in the oil.
11. If you have a kitchen thermometer, 350F is the ideal temperature.
12. Fry the potato balls a few at a time, making sure not to crowd the pot, 4 to 5 minutes or until golden brown.
13. Drain on a cooling rack over a paper-towel-lined baking sheet.
14. Repeat until all the potato balls are fried.

bacon, mashed potatoes, sour cream, cheddar cheese, scallions, egg, salt, potato flakes, canola oil

Taken from www.epicurious.com/recipes/food/views/twice-baked-potato-fritters-377522 (may not work)