Fried Mormon Funeral Potatoes

Ingredients

• 1 cup coarsely cheddar cheese shredded
• 8 ounces bacon cooked drained chopped
• 1 tablespoon cornstarch 
• 4 ounces cream cheese 
• 2 large eggs 
• 1 tablespoon flour 
• 1  green onion chopped
• 1.5 cups defrosted hash browns shredded frozen
• 1  jalapeño chiles minced
• 2 teaspoons kosher salt 
• 0.5 cup onion chopped
• 45 servings ranch dressing for dipping
• 0.3 cup cup heavy whipping cream sour
• 45 servings vegetable oil for frying
• 1 cup ground cornflakes divided finely
• 1 cup ground cornflakes divided finely

Equipment

• food processor
• bowl
• baking sheet
• paper towels
• baking paper
• mixing bowl
• pot
• kitchen thermometer

Directions

1. Whirl bacon, cream cheese, onion, jalapeos, green onion, and sour cream in a food processor, about 1 minute.
2. Place in a large mixing bowl.
3. Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tbsp. ground cornflakes into bacon mixture.
4. Line a baking sheet with parchment paper. Scoop up a scant 1/4 cup of potato mixture and roll into a ball. Drop ball into a bowl filled with 3/4 cup cornflakes and roll to coat (mixture will firm up once coated).
5. Place on sheet and repeat with remaining mixture. Chill until ready to cook.
6. Heat 2 in. oil in a medium pot until it registers 350 on a deep-fry thermometer. Fry potato balls, a few at a time, until golden, 5 minutes per batch.
7. Drain on paper towels.
8. Sprinkle with parsley and serve with ranch dressing.