Fried Mashed Potato Balls (Printable)
Crispy golden mashed potato balls with cheddar and green onions—creamy interior, crunchy crust 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 freshly ground black pepper
06 - 1/2 teaspoon salt, or as needed
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 Steps:
01 - In a large mixing bowl, combine cold mashed potatoes, shredded cheddar cheese, green onions, garlic powder, black pepper, salt, and 1 egg. Mix thoroughly to achieve an even consistency.
02 - Scoop heaping tablespoons of the mixture and roll each portion into a ball approximately 1 1/4 inches in diameter. Set formed balls aside on a tray.
03 - Arrange three separate shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
04 - Roll each potato ball in flour, dip into the beaten eggs, and then coat evenly with breadcrumbs. Return coated balls to the tray.
05 - Place the tray of breaded potato balls in the refrigerator and chill for at least 20 minutes to firm them up.
06 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
07 - Working in batches, gently lower the chilled balls into the hot oil. Fry for 2 to 3 minutes per batch, turning occasionally, until uniformly golden and crisp.
08 - Remove fried balls with a slotted spoon and place them on paper towels to drain excess oil. Serve immediately while hot.
# Expert Advice:
01 -
- You get all the joys of mashed potatoes in a golden, crisp package you can eat with your hands.
- These are endlessly customizable – my friends suddenly became culinary critics offering wild dipping ideas!
02 -
- Skipping the chilling step led to a couple of potato balls dissolving into the oil – now I never rush it.
- Switching to panko breadcrumbs gave me a crisper, airier surface that made all the difference in texture.
03 -
- Let the potato mixture cool completely before rolling or the balls will fall apart.
- Not crowding the oil lets each ball crisp up perfectly without absorbing too much grease.