Fried Mashed Potato Balls (Printable)
Golden, crispy mashed potato balls with cheddar and scallions — chilled, breaded and fried until crunchy.
# 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
# Steps:
01 - Combine cold mashed potatoes, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, salt, and one egg in a large mixing bowl. Mix thoroughly until homogeneous.
02 - Portion the mixture into heaping tablespoons and roll each into a smooth ball approximately 1 1/4 inches in diameter. Arrange on a tray.
03 - Set out three shallow bowls: fill one with flour, one with beaten eggs, and one with breadcrumbs.
04 - Coat each potato ball first in flour, then dip into beaten eggs, and finally roll in breadcrumbs to ensure an even coating.
05 - Place breaded balls on a tray and refrigerate for at least 20 minutes to firm and set their shape.
06 - In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
07 - Working in batches, fry the balls for 2 to 3 minutes per batch, turning until all sides are golden brown and crisp.
08 - Remove fried balls using a slotted spoon, transferring to paper towels to drain excess oil. Serve immediately while hot.
# Expert Advice:
01 -
- You get to turn leftover mashed potatoes into something utterly addictive—nobody ever sees it coming.
- They're perfect for parties, snacking, or secretly munching late at night when no one's watching.
02 -
- Skipping the chilling step makes the balls fall apart in the oil—just trust me, the wait is worth it.
- Trying panko breadcrumbs the first time was a revelation; they made everything shatteringly crisp.
03 -
- If you double-dip in breadcrumbs after the first coat, the crunch becomes extra indulgent.
- Letting the fried balls rest for a minute on paper towels keeps them crispy rather than soggy.