Fried Mashed Potato Balls (Print Layout)
Golden cheddar-filled mashed potato balls with a crunchy breadcrumb crust — creamy interior, perfect for parties.
# 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 ground 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
# Directions:
01 - In a large mixing bowl, thoroughly combine the cold mashed potatoes, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, salt, and one egg until uniform.
02 - Portion heaping tablespoons of the mixture and roll into uniform balls approximately 1 1/4 inches in diameter. Arrange on a tray.
03 - Arrange three separate bowls: one containing flour, one with the beaten eggs, and one with breadcrumbs.
04 - Dredge each potato ball first in flour, then coat evenly in beaten egg, and finally roll in breadcrumbs for full coverage.
05 - Place coated balls on a tray and refrigerate for at least 20 minutes to firm up before frying.
06 - Add vegetable oil to a deep fryer or heavy-bottomed pot and heat to 350°F (175°C).
07 - Fry the potato balls in batches for 2 to 3 minutes, turning as needed, until golden brown and crisp.
08 - Lift the fried balls with a slotted spoon and drain briefly on paper towels. Serve hot.
# Expert Suggestions:
01 -
- You can finally turn leftover mashed potatoes into the ultimate, crowd-pleasing snack.
- The golden crust gives way to irresistibly cheesy, seasoned potato—trust me, they're gone before they cool.
02 -
- If the mashed potatoes are even a little warm, the balls will fall apart during coating or frying—start with chilled mash.
- Chilling the coated balls is not just for neatness—it keeps the cheese from leaking out and helps the coating get ultra-crisp.
03 -
- Don’t crowd the pan when frying, or you risk lowering the oil temperature and getting greasy results.
- A splash of vinegar in the potato mix brings out the brightness and balances the richness—just a drop does the trick.