Fried Mashed Potato Balls (Print View)
Golden, crispy potato spheres with cheddar and green onion—easy, crowd-pleasing appetizer.
# 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, 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
# How-To Steps:
01 - In a large mixing bowl, thoroughly combine the cold mashed potatoes, cheddar cheese, green onions, garlic powder, black pepper, salt, and one large egg until the mixture is homogenous.
02 - Scoop out heaping tablespoons of the potato mixture and roll into balls approximately 1 1/4 inches in diameter. Arrange formed balls on a tray.
03 - Place flour in one bowl, beaten eggs in a second bowl, and breadcrumbs in a third bowl to create a breading station.
04 - Roll each potato ball in the flour, dip in the beaten eggs, then evenly coat with breadcrumbs. Ensure complete coverage.
05 - Transfer coated balls to a tray and refrigerate for at least 20 minutes to help set their shape for frying.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat to 350°F (175°C).
07 - Fry potato balls in batches, turning occasionally, until uniformly golden brown and crisp, approximately 2-3 minutes per batch.
08 - Remove fried balls with a slotted spoon and drain on paper towels. Serve immediately while hot.
# Expert Hints:
01 -
- The creamy potato center and crunchy crust make these utterly irresistible whether you dip them or eat them plain.
- They transform leftover mashed potatoes into something so special, no one will believe you started with yesterday&aposs side dish.
02 -
- If you skip chilling the balls before frying, they might unravel in the hot oil and lose their shape.
- Switching to panko breadcrumbs was a game changer for extra crunch—they stay crisper than regular ones.
03 -
- I once learned crispy perfection means frying in small batches—no more soggy balls since.
- If you want ultra-smooth filling, blend your mashed potatoes extra well before chilling.