Description
Crispy deep-fried mashed potato cups filled with savory BBQ ground beef, grilled zucchini, and melted Swiss cheese, garnished with fresh herbs—an irresistible appetizer or hearty snack with a perfect balance of textures and flavors.
Ingredients
Scale
Mashed Potato Cups
- 1 lb potatoes, peeled and boiled
- 2 egg yolks
- Salt & nutmeg to taste
- 0.5 cup water
- 0.25 stick butter (about 2 tablespoons)
- 0.5 cup flour
- 1 egg (for dough)
Breading
- Flour, for dredging
- 1 egg, whisked (for breading)
- Bread crumbs, for coating
- Cooking oil (for frying, enough to fill pot)
Filling
- 1 lb ground beef
- Paprika to taste
- 0.5 cup BBQ sauce
- 1 zucchini, sliced
- 16 oz block Swiss cheese, melted
- Fresh herbs for garnish (such as parsley or chives)
Instructions
- Preparation: Peel and boil the potatoes in salted water until tender. Drain well, then mash them until smooth. Stir in the egg yolks, and season the mashed potatoes with salt and a pinch of nutmeg to taste.
- Dough Preparation: In a separate pot, heat the butter and water over medium heat until it gently boils. Add a pinch of salt. Gradually add the flour into the butter-water mixture, stirring continuously until a small ball of dough forms. Transfer this dough to a room-temperature bowl and stir in one egg until fully combined. Add this dough mixture into the mashed potatoes and stir thoroughly to create a firm and cohesive potato dough.
- Forming Cups: Transfer the mashed potato mixture into a piping bag. Using an inverted glass placed on a lazy Susan, pipe the mixture onto the glass mold while slowly rotating the lazy Susan to spiral the potato all the way up to form the base and sides of the cup. Repeat to form four cups in total. Freeze these cups for at least 2–3 hours until solid.
- Breading and Freezing: Once frozen, carefully remove the glass molds from the potato cups. Set up a breading station with separate bowls for flour, whisked egg, and bread crumbs. Roll each cup first in flour, then dredge in the whisked egg, and coat thoroughly with bread crumbs. Place the breaded cups back in the freezer and freeze for an additional 30 minutes to firm up before frying.
- Frying: Heat cooking oil in a deep pot to about 350°F (175°C). Fry the breaded mashed potato cups carefully in the hot oil for 5–6 minutes or until they turn a deep golden brown and crispy. Remove and drain on paper towels.
- Preparing the Filling: In a pan, brown the ground beef over medium heat. Season with paprika to taste and stir in the BBQ sauce. In a grilling pan, grill the zucchini slices until tender and slightly charred. Melt the Swiss cheese gently in a separate pot over low heat.
- Assembling Cups: Fill each fried potato cup by layering the BBQ ground beef, grilled zucchini slices, and melted Swiss cheese until the cup is full. Garnish the tops with fresh herbs to add a burst of color and flavor.
Notes
- Freezing the potato cups twice (before and after breading) helps maintain their shape during frying.
- Make sure the oil temperature stays consistent to avoid greasy cups.
- Swiss cheese melts best when gently warmed; avoid high heat to prevent burning.
- You can substitute BBQ sauce with your favorite spicy or tangy sauce to vary the flavor.
- Fresh herbs such as parsley, chives, or thyme work well for garnishing.
