Fried Mashed Potato Balls (Printable)
Crispy exterior, creamy cheddar mashed potato balls—ideal snack or appetizer, freezer-friendly.
# What You'll Need:
→ Mashed Potato Mixture
01 - 3 cups cold mashed potatoes
02 - 1 cup shredded cheddar cheese
03 - 2 green onions, finely chopped
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground black pepper
06 - 1/2 teaspoon salt, or to taste
07 - 1 large egg
→ Coating
08 - 1 cup all-purpose flour
09 - 2 large eggs, beaten
10 - 1 1/2 cups breadcrumbs (panko or regular)
→ For Frying
11 - Vegetable oil, for deep frying
# Directions:
01 - In a large mixing bowl, blend cold mashed potatoes, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, salt, and one egg until homogeneous.
02 - Portion the potato mixture into heaping tablespoons and roll into 1 1/4-inch balls; arrange them on a tray.
03 - Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
04 - Coat each potato ball first in flour, then dip into the beaten eggs, and finally roll thoroughly in breadcrumbs.
05 - Place breaded balls onto a tray and refrigerate for a minimum of 20 minutes to firm.
06 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
07 - Fry balls in batches, turning occasionally, for 2–3 minutes until golden and crisp. Do not overcrowd the pot.
08 - Transfer fried balls to a plate lined with paper towels to drain excess oil. Serve immediately while hot.
# Expert Advice:
01 -
- When you bite in and the creamy potato meets that crunchy shell, it&aposs pure comfort, especially straight out of the fryer.
- I never expected them to be this adaptable—leftover mashed potatoes were never wasted again after this discovery.
02 -
- Don&apost skip the chilling step—I learned the hard way that warm potato balls will scatter their filling in the oil.
- Switching to panko breadcrumbs made all the difference for extra shattering crunch.
03 -
- Don&apost overcrowd the oil—it drops the temperature fast and leads to soggy crust instead of crisp.
- A quick thermometer check of the oil saves a batch from either burning or undercooking.