Ingredients

• 1 cup cooled mashed potatoes
• 1/2 cup finely shredded sharp cheddar cheese
• 1/4 cup grated onions
• 1 egg, beaten
• 40 Ritz Crackers, finely crushed, divided
• 2 cups oil
• 1/2 cup applesauce
• 2 teaspoons horseradish sauce

Preparation

1. Mix first 4 ingredients and 1 cup cracker crumbs until blended; shape into 32 (1-inch) balls, using about 1 tablespoon for each.
2. Roll, in batches, in remaining cracker crumbs until evenly coated.
3. Place on parchment-covered rimmed baking sheet. Refrigerate 30 min.
4. Heat oil in medium saucepan to 350°F.
5. Add potato balls, in batches; cook 1 minute or until golden brown.
6. Use slotted spoon to transfer cooked balls to paper towel-covered baking sheet to drain while cooking remaining potato balls.
7. Mix applesauce and horseradish sauce. Serve with warm potato balls.