Fried Potato Pickle Pops Fried Potato Pickle Pops

Fried Potato Pickle Pops

These Fried Potato Pickle Pops, with their creamy mashed potato center, studded with chopped dill pickle, and coated with cornmeal, will wow your friends and family. Tater tots just got topped.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Cook the Creamer potatoes according to package directions. Once they are tender, drain, and return to the pot.

Stir in the finely chopped dill pickle, and season with salt and pepper.

Place the cornmeal in a small shallow bowl.

While the potatoes are still warm, drop about 1 1/2 tablespoons of the potato mixture into the cornmeal, rolling it around until it is fully coated. Form into a cylinder or ball shape with your hands. Place formed potatoes on a wax paper lined baking sheet. Once you have formed all of the Potato Pickle Pops, refrigerate for at least an hour.

Heat your oil to 375°F (190°F). Working in batches, carefully fry a few of the Potato Pickle Pops at a time. Since I used a larger fryer, I did it in two batches. To prevent any splashed oil, place the Potato Pickle Pops in the oil using a metal slotted spoon.

Let the potatoes fry for about 3 to 4 minutes, or until they are a nice golden color on the outside. Remove them from the oil using a metal slotted spoon, and place them on a paper towel lined baking sheet. This will allow any excess oil to be absorbed. You can keep them warm in a 275°F (135°C) oven while you fry the rest.

Serve piping hot. We enjoyed ours dipped in Ranch dressing.

Step 1 out of 7

Cook the Creamer potatoes according to package directions. Once they are tender, drain, and return to the pot.

Step 2 out of 7

Stir in the finely chopped dill pickle, and season with salt and pepper.

Step 3 out of 7

Place the cornmeal in a small shallow bowl.

Step 4 out of 7

While the potatoes are still warm, drop about 1 1/2 tablespoons of the potato mixture into the cornmeal, rolling it around until it is fully coated. Form into a cylinder or ball shape with your hands. Place formed potatoes on a wax paper lined baking sheet. Once you have formed all of the Potato Pickle Pops, refrigerate for at least an hour.

Step 5 out of 7

Heat your oil to 375°F (190°F). Working in batches, carefully fry a few of the Potato Pickle Pops at a time. Since I used a larger fryer, I did it in two batches. To prevent any splashed oil, place the Potato Pickle Pops in the oil using a metal slotted spoon.

Step 6 out of 7

Let the potatoes fry for about 3 to 4 minutes, or until they are a nice golden color on the outside. Remove them from the oil using a metal slotted spoon, and place them on a paper towel lined baking sheet. This will allow any excess oil to be absorbed. You can keep them warm in a 275°F (135°C) oven while you fry the rest.

Step 7 out of 7

Serve piping hot. We enjoyed ours dipped in Ranch dressing.

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