Fried Mashed Potato Balls (Printable)
Golden, crunchy mashed potato balls with cheddar and green onions — creamy inside, crisp outside, perfect for sharing.
# 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 ground 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, blend cold mashed potatoes, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, salt, and one egg until homogenous.
02 - Scoop generous tablespoons of the mixture and form into balls approximately 1 1/4 inches in diameter. Arrange on a tray.
03 - Arrange three bowls: one holding flour, one with beaten eggs, and one containing breadcrumbs.
04 - Roll each potato ball in flour, dip into beaten eggs, then coat evenly with breadcrumbs.
05 - Place breaded balls on a tray and refrigerate for at least 20 minutes to firm.
06 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
07 - Working in batches, fry potato balls for 2 to 3 minutes per batch, turning gently until golden brown and crisp.
08 - Lift with a slotted spoon and transfer to paper towels to drain excess oil. Serve immediately while hot.
# Expert Tips:
01 -
- They're the kind of snack that disappears fast, especially when friends gather around.
- You can tweak the fillings or add dips so easily that every batch feels a little different and exciting.
02 -
- If you skip chilling the coated balls, they're likely to burst open or break apart in the hot oil—don't rush this step.
- Switching from regular breadcrumbs to panko gives you that outrageous, pub-style crunch you thought was only possible in restaurants.
03 -
- Chilling the mixture before shaping ensures maximum fluffiness inside and lets you work faster with less sticking.
- If you sneak in a bit of smoked paprika or a pinch of cayenne, it adds intrigue without overpowering the classic potato flavor.