Fried Mashed Potato Balls (Printable)
Crispy potato balls with cheddar and scallions, breaded and fried for a creamy interior.
# 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 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
→ For Frying
11 - Vegetable oil for deep frying
# Method:
01 - In a large mixing bowl, combine cold mashed potatoes, shredded cheddar cheese, finely chopped green onions, garlic powder, black pepper, salt, and one egg. Mix until fully incorporated.
02 - Scoop heaping tablespoon portions and roll each into a ball approximately 1 1/4 inches in diameter. Arrange formed balls on a tray.
03 - Prepare three separate bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
04 - Roll each ball in flour, then dip in the beaten eggs, and finally coat thoroughly with breadcrumbs.
05 - Arrange coated balls on a tray and refrigerate for a minimum of 20 minutes to ensure they maintain structure.
06 - In a deep fryer or heavy-bottomed pot, bring vegetable oil to 350°F (175°C).
07 - Fry balls in batches, turning for even browning, until golden and crisp, approximately 2–3 minutes per batch.
08 - Remove fried balls with a slotted spoon and transfer to paper towels to drain excess oil. Serve hot.
# Expert Hints:
01 -
- Your secret to making leftovers the hero of snack hour: nobody suspects they started as plain mashed potatoes.
- These crunchy little bites vanish fast at parties, and the cheese-stretching surprise inside works on all ages.
02 -
- If your potato mixture is too soft or warm, the balls will collapse in the oil—chill them as long as needed.
- Chilling not only firms up the shape but also helps the crust to become perfectly crunchy, even after a few minutes out of the fryer.
03 -
- Always taste your mashed potatoes before rolling—the seasoning gets muted after frying, so aim a bit bolder than usual.
- Letting the oil reheat between batches keeps the crust light and airy, not heavy and greasy.