Fried Mashed Potato Balls (Printable View)
Crunchy, cheesy mashed potato balls with scallions—fry until golden for a party-ready snack.
# Ingredient List:
→ 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 blend cold mashed potatoes, shredded cheddar cheese, finely chopped green onions, garlic powder, black pepper, salt, and one egg until fully incorporated.
02 - Scoop generous tablespoons of the potato mixture and roll each into a ball measuring approximately 1 1/4 inches in diameter. Arrange balls on a tray in a single layer.
03 - Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
04 - Roll each potato ball in flour, dip into the beaten eggs, and then coat thoroughly with breadcrumbs, ensuring an even layer.
05 - Position the coated balls on a tray and refrigerate for a minimum of 20 minutes to help them hold their shape during frying.
06 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C), using a thermometer for accuracy.
07 - Fry balls in batches, turning occasionally, until golden brown and crisply textured, about 2 to 3 minutes per batch.
08 - Use a slotted spoon to transfer fried potato balls to a plate lined with paper towels. Allow excess oil to drain. Serve immediately while hot.
# Expert Suggestions:
01 -
- There’s nothing quite like using up leftover potatoes and ending up with an appetizer that disappears on sight.
- They come together quickly, making them a go-to when guests show up hungry and you want to impress with minimal effort.
02 -
- If you skip chilling the coated balls, they’re much more likely to fall apart in the oil—I learned this the messy way.
- Panko breadcrumbs made a world of difference: once I tried them, I never wanted to go back to regular ones.
03 -
- Don’t skimp on chilling time—it’s crucial for keeping everything together as they fry.
- Try using a fork for the dipping steps to keep your hands cleaner (and the coating lighter).