Fried Mashed Potato Balls (Printable Version)
Golden, crunchy mashed potato balls with cheddar and scallions—creamy inside, crisp outside.
# 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 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 (panko or regular)
→ For Frying
11 - Vegetable oil, for deep frying
# How-To:
01 - Mix cold mashed potatoes, shredded cheddar cheese, finely chopped green onions, garlic powder, black pepper, salt, and one egg in a large mixing bowl until fully incorporated.
02 - Scoop generous tablespoons of the mixture and form into balls approximately 1 1/4 inches in diameter. Arrange formed balls on a tray.
03 - Set up three separate bowls: one containing flour, one with beaten eggs, and one with breadcrumbs.
04 - Roll each potato ball in flour, then immerse in the beaten eggs, and finally coat with breadcrumbs to ensure an even crust.
05 - Transfer breaded balls to a tray and refrigerate for at least 20 minutes to promote structural integrity during frying.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat to 350°F (175°F).
07 - Working in batches, carefully lower the chilled balls into the hot oil and fry, turning as needed, until golden brown and crisp, approximately 2 to 3 minutes per batch.
08 - Lift fried balls from the oil using a slotted spoon and drain on paper towels. Serve immediately while hot.
# Expert Hints:
01 -
- No one suspects how simple these are until you let them in on your secret.
- They turn humble leftovers into crowd-pleasing bites everyone fights over.
02 -
- If you skip the chilling step, the balls can fall apart in the oil—I learned the hard way.
- Switching from regular to panko discovered a shattering crunch that instantly upgraded the whole recipe.
03 -
- Making sure the oil holds steady at 350°F prevents greasy results.
- A light hand when forming the balls keeps them fluffy inside.