Fried Mashed Potato Balls (Printable)
Golden-cheesy potato bites with a crunchy panko crust and scallions, ready in about 45 minutes for sharing.
# 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 - In a large mixing bowl, combine cold mashed potatoes, cheddar cheese, green onions, garlic powder, black pepper, salt, and one egg. Mix until the mixture is smooth and evenly blended.
02 - Scoop heaping tablespoons of the potato mixture and roll each portion between your hands to form balls approximately 1 1/4 inches in diameter. Arrange them on a tray.
03 - Arrange three shallow bowls: fill the first with flour, the second with the beaten eggs, and the third with breadcrumbs.
04 - Roll each potato ball first in flour, then dip into the beaten eggs, and finally coat thoroughly in breadcrumbs. Return coated balls to the tray.
05 - Transfer the prepared balls to the refrigerator and chill for at least 20 minutes to ensure they hold their shape during frying.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot, ensuring at least 2 inches of depth. Heat the oil to 350°F.
07 - Carefully lower the chilled potato balls into the hot oil in batches. Fry, turning occasionally, until golden brown and crisp, about 2 to 3 minutes per batch.
08 - Remove fried balls with a slotted spoon and transfer to paper towels to drain. Serve hot with your choice of dipping sauce.
# Expert Tips:
01 -
- They're crispy, cheesy, and the perfect way to repurpose extra mashed potatoes (like a secret zero-waste victory for cooks everywhere).
- Friends and family can never resist them; I've played around with the cheeses and flavors, and these always end up the star of any snack spread.
02 -
- I once rushed the chilling step and ended up with potato fritters instead of neat balls—so patience pays off.
- Freezing breaded balls ahead of time makes for a party day win; just pop them in hot oil straight from the freezer with an extra minute or two of frying.
03 -
- Don’t crowd the pot, or the oil temperature will drop and the balls will get soggy.
- A quick sprinkle of flaky salt right as they come out of the oil boosts flavor and crunch.