Fried Mashed Potato Balls (Print Version)
Crispy, cheddar-studded mashed potato balls chilled, breaded and deep-fried until golden, ideal as a snack or 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 freshly 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 Prepare:
01 - Combine cold mashed potatoes, cheddar cheese, green onions, garlic powder, black pepper, salt, and 1 egg in a large bowl. Blend mixture until thoroughly integrated and uniform.
02 - Portion the mixture into heaping tablespoons and roll between hands to form balls approximately 1 1/4 inches in diameter. Arrange on a tray.
03 - Set up three separate bowls: one containing flour, one with beaten eggs, and one with breadcrumbs.
04 - Roll each potato ball in flour, dip into beaten eggs, then coat evenly in breadcrumbs. Transfer coated balls to a tray.
05 - Refrigerate the breaded potato balls for a minimum of 20 minutes to help retain their shape during frying.
06 - Pour vegetable oil into a deep fryer or heavy pot to a sufficient depth for frying. Preheat oil to 350°F (175°C).
07 - Working in batches, fry the chilled potato balls until golden brown and crispy, turning occasionally, for about 2 to 3 minutes per batch.
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 -
- The outside shatters into crunch while the inside stays creamy, like eating a secret snack you wish you didn't have to share.
- It’s the best use for leftover mashed potatoes and gives new life to yesterday’s dinner.
02 -
- If your mashed potatoes are too warm or loose, the balls will collapse—cold, firm mash is non-negotiable.
- Paste-like mashed potatoes (from overmixing) make the centers weirdly gluey, so mash by hand for fluffier results.
03 -
- Don't skip the chilling step—it truly prevents splitting and keeps your oil clean.
- Adding finely chopped bacon or chives to the mix ramps up the flavor without extra effort.