Cheese and Potato Rissoles

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and mash in the bottom of the pot until no lumps remain.

2. Place the pot over low heat. Stir butter into mashed potatoes; cook, stirring constantly, until butter melted and potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl; refrigerate until completely cooled, at least 30 minutes.

3. Beat egg yolks into cooled potatoes; season with white pepper and salt. Stir in Cheddar cheese and diced onion. Shape potato mixture into tennis ball-sized balls; place in a baking dish and refrigerate until thoroughly chilled, at least 1 hour.

4. Beat eggs and water together in a bowl. Place flour and bread crumbs into 2 separate wide, shallow bowls.

5. Gently roll 1 potato ball in flour to coat; shake off excess. Dip into beaten egg, turning to coat. Press into bread crumbs, turning until coated on all sides. Gently toss coated ball between your hands so any loose bread crumbs fall off. Place onto a plate while repeating with remaining potato balls; do not stack.

6. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

7. Carefully add potato balls, in batches, to hot oil; deep-fry until golden brown, about 5 minutes. Drain on a paper-towel-lined plate. Add more oil as needed between batches; return to 375 degrees F (190 degrees C) before continuing to fry.

Cook's Note:

The recipe may be prepared and refrigerated for up to 24 hours before frying.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.