Fried Mashed Potato Balls (Printable Version)
Golden, cheddar-filled mashed potato balls with a crisp breadcrumb crust — perfect warm appetizer or snack.
# What You 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 black pepper
06 - 1/2 teaspoon salt, adjust 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
# How to Make It:
01 - In a large bowl, thoroughly blend cold mashed potatoes, shredded cheddar cheese, green onions, garlic powder, black pepper, salt, and 1 egg until the mixture is uniform.
02 - Using heaping tablespoons, shape the mixture into balls approximately 1 1/4 inches in diameter. Arrange on a tray.
03 - Set up three bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
04 - Individually roll each formed ball in flour, dip in the beaten eggs, and then fully coat with breadcrumbs.
05 - Place the breaded balls on a tray and refrigerate for at least 20 minutes to firm up.
06 - In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (175°F). Use enough oil for deep frying so the balls are fully submerged.
07 - Working in batches to avoid overcrowding, fry the balls for 2 to 3 minutes per batch, turning occasionally, until golden brown and crisp.
08 - Remove the fried balls with a slotted spoon and place on paper towels to drain excess oil. Serve immediately while hot.
# Expert Advice:
01 -
- These are pure comfort food, but made easily from leftovers no one usually wants to eat again.
- The way the cheese stretches inside every bite made even my pickiest eater grin.
02 -
- If the mashed potatoes are warm or too soft, the balls will fall apart in the oil and make a mess.
- Chilling before frying stops them from bursting, which means you get a perfect crunch every time.
03 -
- Never overcrowd the fryer or pot – too many balls at once drops the oil temperature and softens the crust.
- For extra-crisp results, use panko and give them an extra roll in the breadcrumbs.