1 bulb Garlic
1 Tablespoon Unsalted Butter
1 teaspoon Lemon Juice
2 cups Leftover, Stiff Mashed Potatoes At Room Temperature
⅔ cups Freshly Shredded Gruyere Cheese
3 whole Eggs
1 cup Plain Breadcrumbs
1 cup Panko Breadcrumbs
Oil, For Frying
1. Preheat oven to 400 degrees.
2. Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic—you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of the aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.
3. Place mashed potatoes in a bowl. Once garlic has cooled, use a fork to remove cloves. Add roasted garlic cloves to mashed potatoes. Stir in Gruyere cheese.
4. Using about a tablespoon of the mixture, roll into balls.
5. In one bowl, beat the eggs. In another bowl, combine equal parts plain bread crumbs and panko bread crumbs.
6. Dip each ball into egg, then coat in bread crumbs. Then dip in egg and bread crumbs again to double coat. Repeat with remaining potato balls.
7. Heat 2 inches of oil in a large pan or pot. Once oil starts to shimmer, sprinkle in a few bread crumbs. If it sizzles, the oil is ready. Fry potato balls in batches until golden brown, about 3-4 minutes.
8. Using a slotted spoon, transfer to a paper-towel-lined plate. Sprinkle with kosher salt, allow to cool for a couple of minutes.