Fried Mashed Potato Balls (Print View)
Crispy golden potato balls with creamy cheddar-mashed center and green onions—ready in 45 minutes.
# 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 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 Make:
01 - In a large mixing bowl, combine cold mashed potatoes, shredded cheddar cheese, finely chopped green onions, garlic powder, black pepper, salt, and one egg. Mix thoroughly until smooth and evenly blended.
02 - Scoop heaping tablespoons of the mixture and roll each between your palms to form compact balls approximately 1 1/4 inches in diameter. Arrange on a tray as you work.
03 - Organize three separate bowls: one with all-purpose flour, another with beaten eggs, and a third containing breadcrumbs.
04 - Individually coat each potato ball by rolling first in flour, then dipping into beaten eggs, and finally rolling thoroughly in breadcrumbs until fully covered.
05 - Transfer breaded balls to a tray and refrigerate for at least 20 minutes to ensure they hold their shape during frying.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot to a safe depth for frying and heat to 350°F (175°C).
07 - Working in batches, gently lower chilled potato balls into the hot oil. Fry for 2-3 minutes per batch, turning to achieve an even, deep golden color and crisp exterior.
08 - Remove fried balls with a slotted spoon and drain briefly on paper towels. Serve immediately while hot.
# Expert Advice:
01 -
- These are the hero of any leftover mashed potatoes, transforming odds and ends into bites that disappear in minutes.
- The outside gets lacy and golden while the inside stays creamy and cheesy, making every bite an event worth repeating.
02 -
- If your mashed potatoes are too loose, the balls will collapse in the oil—firmer mash is key.
- Chilling after breading isn’t optional, unless you want potato goo swimming in your fryer.
03 -
- If you accidentally make the mashed potato mix too loose, toss in a spoonful of instant potato flakes to thicken quickly.
- Roll your balls small enough so the middle heats through as the exterior crisps—they cook fast, so keep a close eye.