Potato Fingers Bento Box

Ingredients:

  • 1 pound Yukon Gold Idaho® potatoes, rinsed
  • 1 teaspoon garlic salt
  • ½ teaspoon fresh cracked pepper
  • ½ cup shredded Munster cheese
  • grapeseed oil for frying
  • ¼ cup all-purpose flour
  • 1 egg, beaten
  • 2 cups seasoned bread crumbs

Directions:

  1. Place potatoes in a large saucepan with enough water to cover. Heat over medium heat and let boil for 25 minutes or until they begin to peel.
  2. Remove from heat and let cool. Drain.
  3. Peel potatoes and discard skins.
  4. In a large bowl, mash potatoes and add garlic salt, pepper and cheese. Continue mashing until all ingredients have combined.
  5. Scoop out 2 tablespoons of potato mixture and shape into 2-inch fingers.
  6. Set up a working station by placing beaten egg in a medium bowl and flour and breadcrumbs in separate plates.
  7. Place enough oil to cover in a large sauté pan over medium-high heat.
  8. Dredge potato fingers in flour, then dip in beaten egg, then cover with bread crumbs.
  9. Carefully place breaded “finger” in hot oil and fry for approximately 3 minutes or until it begins to brown.
  10. Remove fried potato finger from hot oil and place in a paper towel-lined plate to absorb extra grease. Repeat with remaining ingredients.
  11. Serve in a bento box with Ketchup for dipping, salad greens, fruit and a hard-boiled egg.
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Yield: 2 servings

Source:
Ericka Sanchez
Food Blogger
Nibbles and Feasts

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