Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper
- Deep fryer, Dutch oven, or heavy-bottomed pot
- Slotted spoon or spider strainer
- Paper towel-lined plate
- Instant-read thermometer (for checking oil temp – a game-changer!)
Step-by-Step Instructions
First, let’s build our flavor base. In my large mixing bowl, I combine the ground beef, diced onions (the finer you dice them, the better they’ll bind), garlic powder, onion powder, smoked paprika, salt, and pepper. I use my hands to mix it gently but thoroughly. Overworking the meat can make it tough, so I stop as soon as everything is evenly distributed. Then, I fold in the torn American cheese and crumbled bacon. The key here is to have everything ready to go so the mixture stays cold.
Next comes the fun, structural part: forming the bombs. I take a generous golf-ball-sized amount of the mixture and press a few pieces of the chopped frozen fries into the center, then carefully encase them with more meat, rolling it into a tight, round ball. The first time I made these, I made them too big and they fell apart in the oil. Aim for about 1.5 to 2 inches in diameter. Once all my bombs are rolled, I place them on a parchment-lined baking sheet and pop the whole tray in the freezer for 15 minutes. This chill time is crucial—it firms them up so they hold their shape when fried.
While the bombs are chilling, I heat my oil. I pour about 3 inches of oil into my Dutch oven and attach my thermometer. I aim for 350°F (175°C). Getting the oil temperature right is everything. Too hot, and they’ll burn on the outside before the beef cooks through. Too low, and they’ll absorb too much oil and become greasy. I wait patiently for it to hit that perfect mark. Then, I set up my station with the beaten egg in one shallow bowl and the bread crumbs in another.(See the next page below to continue…)