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Dairy
Medium
1 Hour, 10 Minutes
Diets 
These creamy, deep-fried delicacies are out of this world, especially when smothered in the tangy cheese sauce. They can also be served French style with the sauce in a separate dish.
1 large onion, diced
oil, for sautéing
4 large Idaho potatoes, cooked, drained, and mashed
1 egg
3/4 cup flour
2 tablespoons margarine
1/4 teaspoon salt, or to taste
dash white pepper
onion powder, to taste
2 cups Gefen Corn Flake Crumbs, for coating
oil, for frying
fresh parsley, chopped, for garnish
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground Gefen Black Pepper or white pepper
1 and 1/2 cups milk
1 cup sharp chedder cheese, grated
Heat oil in a frying pan and sauté onion until golden.
Combine with the next seven ingredients. Place potato mixture in freezer until firm or semi-frozen, about 15–20 minutes.
In a small saucepan, heat oil until hot but not smoking.
Remove potato mixture from freezer and shape into ping-pong-sized balls.
Working two to three balls at a time, roll balls in cornflake crumbs and carefully drop into hot oil. Deep-fry until golden brown, turning to brown evenly.
Remove potato balls with a slotted spoon and drain on paper towels. Continue with remaining potato mixture.
Melt butter in a small saucepan and remove from heat.
Stir in flour and seasonings.
Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth.
Cook for five minutes longer; add cheese. Stir until smooth and well blended.
Serve with potato balls, pasta, or vegetables.
Yields two cups.
Thread three to four balls onto each skewer and pour hot cheese sauce over balls.
Sprinkle with chopped parsley, if desired. Serve immediately.
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Advance prep Can these be frozen, and/or how can these be prepared in advance?
I would prepare it till they are frozen, then dredge and fry right ahead.
Incredible! Wow! These are amazing! I made these for a sheva brachos, and they were out of this world. I would recommend that you add more salt to the potato mixture. Also, the cheese sauce is not in proportion to the amount of portions-you can easily half it and it will be more than enough. One more tip: Make sure to freeze before frying or the balls will fall apart in the pot.
Thank you for all the tips and we are so happy that you enjoyed the recipe!