Mix the mashed potatoes, cheese, onion, 1 cup crushed Ritz crackers and beaten egg together in a bowl.
Shape into 1 inch balls using about 1 tablespoon for each and roll in remaining cracker crumbs until evenly coated.
Place on parchment-covered rimmed baking sheet and refrigerate for 30 minutes.
Heat oil in a medium sauce pan to 350 degrees.
Add potato balls in batches and fry for one minute or until golden brown.
Use a slotted spoon and transfer to a paper towel covered baking sheet to drain.
Mix applesauce and horseradish sauce and place in a bowl for dipping to serve