Fried Mashed Potato Balls (Printable)
Crunchy golden balls with creamy mashed potato center, cheddar and scallions — perfect warm snack or appetizer.
# 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
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 Cook:
01 - In a large bowl, mix cold mashed potatoes, shredded cheddar cheese, green onions, garlic powder, ground black pepper, salt, and one egg until evenly blended.
02 - Scoop heaping tablespoons of the mixture and roll between palms to shape balls about 1 1/4 inches in diameter. Arrange on a tray.
03 - Prepare three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
04 - Roll each potato ball in flour, dip in beaten eggs, and coat thoroughly with breadcrumbs.
05 - Place the prepared balls on a tray and refrigerate for a minimum of 20 minutes to ensure they maintain their shape during frying.
06 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
07 - Fry the balls in batches, turning as needed, until evenly golden and crisp, approximately 2 to 3 minutes per batch.
08 - Remove from the oil using a slotted spoon and drain briefly on paper towels. Serve the balls hot.
# Expert Tips:
01 -
- You get to revive leftover mashed potatoes into something craveable, and no one will ever guess it started as leftovers.
- The crispy crust gives way to a gooey, cheesy middle— perfect for dipping or sneaking cold from the fridge when no one is watching.
02 -
- Don’t skip chilling the balls—if you do, they might burst or unravel in the hot oil.
- The first time I rushed the oil temperature, they soaked up too much oil before crisping; patience pays off for perfect crunch.
03 -
- Bread all the balls before heating oil so you can fry them in quick succession and keep everything hot.
- Sprinkle a little flaky salt over the fried balls while they’re still warm for an extra pop of flavor.