I like buffalo wings. I like hash browns. So why not put them together?! This recipe is a bit labour intensive, I'm not gonna lie, but soooo worth it. As it makes 35 bombs, these are a great snack for groups, parties, watching the game...and they are definitely best served with a cold beer. I used Franks Extra Hot sauce for this recipe, but the normal version would be great too.
- Prep Time1 hr
- Cook Time15 min
- Total Time1 hr 15 min
- Yield35 individual bombs
For the buffalo bombs
- 500g chicken or turkey mince
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp mayonnaise
- 1 bag (625g) ready made hash browns, defrosted
- 1tbsp sour cream
- 1 egg, beaten
- 1tsp dried parsley
For the crispy crumb
- 200g gluten free cornflakes, crushed to a fine crumb
- 2 eggs, beaten
- 2 cups gluten free flour
For the buffalo sauce
- 160ml Franks hot sauce
- 110g butter
- 2 tbsp vinegar (white or cider vinegar will work)
- 60ml worcester sauce
Next, prepare the hash brown coating by breaking up and crumbling the defrosted has browns. Add the dried parsley and toss thoroughly to combine. Beat the egg and creme fraiche together and stir through the hash brown crumble.
Put both the hash brown mix and the chicken mince in the fridge for at least 30 minutes.
Make the Buffalo sauce by melting the butter in a saucepan and adding the hot sauce, vinegar and worcester sauce, simmer for a couple of minutes and whisk to thoroughly combine and then take off the heat and put to one side.
Now prepare the crispy crumb ingredients by beating the eggs well and putting them in a bowl. Put the corn flakes into a zip lock bag and crush them with a rolling pin to create a fine crumb, put this into another bowl. Finally put the gluten free flour into another bown and you’re ready to start making balls!
For this next stage, you may want to wear some food handling gloves, becasue it does get messy, but if you’re happy with getting your hands mucky then that’s cool too.
Start by preparing a baking tray that will fit into your fridge, line with a piece of parchment.
Take a teaspoon sized piece of the chicken mince (I know, it sounds tiny, but it gets bigger when you start adding layers and you still want them near to bite size), roll it into a ball and place on the tray. Next take a tablespoon of the hash brown mix and flatten into the palm of your hand. Place the chocken mince ball into it and gently seal all of the has brown mix around it. Roll this ball into the flors to coat completely, next into the egg (use a couple of forks – its less messy), and finally into the corn flake crumb. Repeat until you’ve used up all of your ingredients. At this point you can pop your balls in the fridge until you are ready to use them, or fry them right away.
Heat your vegetable ot sunflower oil in a deep pan on your stovetop until small cube of bread browns in a few seconds, then turn it down a little bit. Fry the balls in batches until them are cooked through and golden brown, this should take about 7 minutes or until a thermometer reads 75 degrees when inserted into the middle.
Toss the balls in the bombs in the buffalo sauce and serve with blue cheese dip and carrot and celery sticks.