Fried Mashed Potato Balls (Printer-friendly)
Crispy exterior, creamy cheddar mashed potato balls—ideal snack or appetizer, freezer-friendly.
# 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
07 - 1 large egg
→ Coating
08 - 1 cup all-purpose flour
09 - 2 large eggs, beaten
10 - 1 1/2 cups breadcrumbs
→ For Frying
11 - Vegetable oil for deep frying
# How to Make It:
01 - In a large mixing bowl, thoroughly combine cold mashed potatoes with cheddar cheese, green onions, garlic powder, black pepper, salt, and one egg until the mixture is uniform.
02 - Portion heaping tablespoons of the mixture and roll between your palms to form balls approximately 1 1/4 inches in diameter. Arrange on a tray.
03 - Place flour in one bowl, beaten eggs in a second bowl, and breadcrumbs in a third bowl for breading the potato balls.
04 - Dredge each potato ball in flour, dip in beaten eggs, then roll in breadcrumbs to coat evenly.
05 - Place breaded balls on a tray and refrigerate for at least 20 minutes to firm and set the coating.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot and bring to 350°F.
07 - Working in batches, carefully lower chilled potato balls into hot oil and fry, turning occasionally, for 2 to 3 minutes until golden brown and crispy.
08 - Use a slotted spoon to transfer fried potato balls onto paper towels to drain excess oil. Serve immediately while hot.
# Expert Tips:
01 -
- They’re a sneaky, wonderful way to breathe new life into leftover mashed potatoes, and nobody will guess your secret.
- The contrast of the shattering crunch outside with the pillowy filling has made these the most-requested appetizer at my family’s game nights.
02 -
- If the potato mixture warms up too much before chilling, the balls can fall apart in the oil—the fridge step is non-negotiable.
- I discovered that doubling the breadcrumb layer delivers a next-level crunch if you’re in the mood for it.
03 -
- Let the mashed potatoes cool uncovered in the fridge so excess moisture evaporates; your potato balls will hold their shape so much better.
- I always let the fried balls rest for a minute before serving to lock in flavor and avoid burnt tongues.