Fried Mashed Potato Balls (Printable Version)

Golden, crunchy mashed potato balls with cheddar and scallions; chilled, breaded and fried for a creamy center.

# 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 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

# Directions:

01 - In a large mixing bowl, thoroughly combine cold mashed potatoes, shredded cheddar cheese, green onions, garlic powder, black pepper, salt, and one egg until the mixture is homogenous.
02 - Portion heaping tablespoons of the mixture and shape into balls approximately 1 1/4 inches in diameter. Arrange on a tray.
03 - Organize three 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 - Place the coated balls on a tray and refrigerate for a minimum of 20 minutes to ensure they hold their shape when frying.
06 - Preheat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
07 - Working in batches, fry the potato balls, turning occasionally, until crisp and golden brown, about 2 to 3 minutes per batch.
08 - Remove the fried balls using a slotted spoon and drain on paper towels. Serve while hot with preferred dipping sauces.

# Expert Tips:

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.

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