Fried Mashed Potato Balls (Printable)
Crispy, golden potato balls filled with cheddar and green onions; chilled before frying for a crunchy exterior and creamy center.
# 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, sufficient for deep frying
# Directions:
01 - In a large mixing bowl, thoroughly blend cold mashed potatoes, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, salt, and one large egg until the mixture is evenly distributed.
02 - Scoop heaping tablespoons of the mixture and roll each into a ball roughly 1 1/4 inches in diameter. Arrange them in a single layer on a tray.
03 - Set up three separate bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
04 - Coat each formed potato ball first in flour, then dip into the beaten eggs, followed by rolling in breadcrumbs until evenly coated.
05 - Transfer coated balls to a tray and refrigerate for at least 20 minutes to help them firm up before frying.
06 - In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
07 - Fry the balls in batches, turning occasionally, for 2 to 3 minutes per batch or until the crust is golden brown and crisp.
08 - Remove fried balls using a slotted spoon and drain on paper towels. Serve immediately while hot.
# Expert Tips:
01 -
- Everyone thinks you spent hours on these, but they come together shockingly fast.
- That magic contrast between golden crunch and creamy middle makes them impossible to stop eating.
02 -
- Skipping the chill makes the balls explode apart in the oil; learned that one the messy way.
- Swapping in panko breadcrumbs leveled up the crunch and totally converted me.
03 -
- Use a thermometer to maintain perfect oil temperature for consistent results.
- Gently shake off excess flour before dipping in egg to prevent clumps in the coating.