Fried Mashed Potato Balls (Print version)
Golden, crispy mashed potato bites with cheddar and scallions—perfect for dipping.
# 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 ground 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, combine cold mashed potatoes, shredded cheddar cheese, finely chopped green onions, garlic powder, black pepper, salt, and 1 large egg. Mix thoroughly until uniform.
02 - Portion the potato mixture by scooping heaping tablespoons and rolling gently between your hands into 1 1/4-inch diameter balls. Arrange formed balls on a tray.
03 - Prepare three shallow bowls: add all-purpose flour to one, beat two large eggs in the second, and pour breadcrumbs into the third.
04 - Coat each ball in flour, then dip in the beaten eggs, and finally roll in breadcrumbs, ensuring a full, even coating. Transfer to a tray.
05 - Refrigerate the coated potato balls for a minimum of 20 minutes to firm for frying.
06 - Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot. Confirm temperature with a deep-fry thermometer.
07 - Working in batches, lower chilled balls into the hot oil using a slotted spoon. Fry, turning occasionally, until all sides are crisp and golden brown, about 2–3 minutes per batch.
08 - Remove fried balls from oil with a slotted spoon and drain excess oil on paper towels. Serve hot for optimal texture.
# Expert Advice:
01 -
- You can finally turn leftover mashed potatoes into the ultimate, crowd-pleasing snack.
- The golden crust gives way to irresistibly cheesy, seasoned potato—trust me, they're gone before they cool.
02 -
- If the mashed potatoes are even a little warm, the balls will fall apart during coating or frying—start with chilled mash.
- Chilling the coated balls is not just for neatness—it keeps the cheese from leaking out and helps the coating get ultra-crisp.
03 -
- Don’t crowd the pan when frying, or you risk lowering the oil temperature and getting greasy results.
- A splash of vinegar in the potato mix brings out the brightness and balances the richness—just a drop does the trick.