Fried Mashed Potato Balls (Printable Version)
Golden fried mashed potato balls with cheddar and green onions, crispy outside and creamy inside. Perfect for sharing.
# What You'll 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 (panko or regular)
→ For Frying
11 - Vegetable oil, for deep frying
# Directions:
01 - In a large mixing bowl, thoroughly combine the cold mashed potatoes, shredded cheddar cheese, finely chopped green onions, garlic powder, black pepper, salt, and one large egg until the mixture is even.
02 - Portion out heaping tablespoons of the mixture and roll each into a smooth ball approximately 1 1/4 inches in diameter. Arrange on a tray.
03 - Arrange three separate bowls: one containing all-purpose flour, another with beaten eggs, and a third with breadcrumbs.
04 - Roll each ball first in flour, then dip into the beaten eggs, and finally coat evenly with breadcrumbs. Place coated balls back on the tray.
05 - Refrigerate the breaded potato balls for at least 20 minutes to help them firm up and retain their shape during frying.
06 - Fill a deep fryer or heavy-bottomed pot with vegetable oil and heat to 350°F (175°C).
07 - Working in batches, carefully lower the chilled potato balls into the hot oil. Fry for 2–3 minutes per batch, turning occasionally until evenly golden and crisp.
08 - Remove the fried potato balls with a slotted spoon and drain on paper towels. Serve immediately while hot.
# Expert Tips:
01 -
- It’s a secretly brilliant way to resurrect plain mashed potatoes into an appetizer people rave about.
- The crispy crust hides a cheesy, soft center that melts hearts at the table every time.
02 -
- If you skip the chilling step, be prepared for some tragic potato explosions in the fryer—learned that the messy way.
- Switching to panko breadcrumbs made the crust incomparably crisp, totally worth a last-minute grocery run.
03 -
- Leftover mashed potatoes work better than fresh because they’re firmer and less sticky.
- Panko breadcrumbs make for that shatteringly crisp bite you crave in a fried treat.