Aside from eliminating the risk of open flame, the Masterbuilt indoor fryer makes preparing your Thanksgiving turkey a breeze. The actual cooking time is only 3-4 minutes per pound, almost half the time of cooking in your oven! This not only allows you more time to entertain your guests, but more importantly frees up valuable oven real estate for all of your incredible sides and desserts. Clean up is a breeze with its porcelain-coated inner pot and drain valve for discarding used oil - no more soaking and scrubbing of roasts pans at the end of the day!
On Friday, several friends will be joining forces to create a Thanksgiving dinner to remember. In addition to frying not one, but two turkeys, we'll also be contributing enough sides, desserts and drinks to feed a small army. We're so intense that there is an actual shared spreadsheet involved.
An epic meal deserves sides of epic proportions. Inspired by John's Loaded Baked Potato Bites and in conjunction with the fact that we won't actually be stuffing our turkey, I thought Fried Stuffing Balls would be a fun and delicious addition to our Thanksgiving spread. I cannot wait to share our adventures on Friday as well as share our experience with frying our very first turkeys. In the meantime, I'll leave you with John's recipe for Loaded Baked Potato Bites in hopes of inspiring you to rethink your Thanksgiving menu this year!
Loaded Baked Potato Bites
2 large baking potatoes
1 gallon cooking oil
1 1/4 cups shredded sharp cheddar cheese
4 slices bacon, cooked and crumbled
1 tablespoon chopped fresh chives
2 teaspoon salt
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, lightly beaten
1/2 cup milk
sour cream and chives for serving
- Preheat oven to 400 degrees Fahrenheit. Place potatoes directly on oven rack and bake for 1 hour, until tender. Let cool slightly and mash, with or without skin depending on preference.
- Fill deep fryer halfway with oil and heat to 350 degrees Fahrenheit.
- In a large bowl, combine potatoes, cheese, bacon, chives and salt, mixing well. Shape mixture into 1 1/2 balls and set aside.
- In a large bowl, combine flour and baking powder. Stir in eggs and milk, mixing well. Dip potatoes in egg mixture and fry in batches for 5 to 6 minutes until golden brown. Use a metal slotted spoon to transfer to paper towels to drain.
- Serve immediately with sour cream and chives, if desired.
Be sure to also follow John on Twitter for more inspiration on using the indoor electric fryer as well as the rest of the culinary products in the Masterbuilt line!
*John McLemore's cookbook as well as the Butterball Indoor Electric Turkey Fryer have been generously provided to me for review. As always, all opinions are strictly my own. Happy Thanksgiving, y'all!