Fried Mashed Potato Balls (Print View)
Golden, crunchy mashed potato balls with cheddar and green onions—ideal bite-sized savory appetizer.
# 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 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 It:
01 - Place cold mashed potatoes, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, salt, and 1 egg into a large mixing bowl. Mix thoroughly until the ingredients are fully incorporated.
02 - Scoop heaping tablespoons of potato mixture and shape each portion into a ball about 1 1/4 inches in diameter. Arrange on a tray.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
04 - Roll each potato ball in flour, dip in beaten eggs, then coat evenly with breadcrumbs.
05 - Transfer coated balls to a tray and refrigerate for at least 20 minutes to firm up.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C).
07 - Carefully add chilled potato balls to the hot oil in batches. Fry, turning occasionally, until golden brown and crispy, approximately 2 to 3 minutes per batch.
08 - Remove fried potato balls with a slotted spoon and drain on paper towels. Serve hot with preferred dipping sauces.
# Expert Hints:
01 -
- They turn the humble mashed potato into golden bites you’ll want to sneak before serving them.
- The crispy shell and creamy, cheesy middle make them impossible to stop at just one.
02 -
- Skip chilling and your potato balls might burst open or crumble in the oil.
- Using day-old, firm mashed potatoes is the secret—warm or loose potatoes just dissolve in the fry.
03 -
- Make sure your oil stays at temperature—too cool and they go soggy, too hot and they brown before the centre is hot.
- If you freeze breaded balls, fry them straight from frozen for next-level crispness (just add a minute or two).