Fried Mashed Potato Balls (Print Version)
Golden, crispy potato spheres with cheddar and green onion—easy, crowd-pleasing appetizer.
# 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, for deep frying
# Preparation Steps:
01 - In a large mixing bowl, blend cold mashed potatoes, shredded cheddar cheese, green onions, garlic powder, black pepper, salt, and one egg until the mixture is fully cohesive.
02 - Scoop generous tablespoons of the potato mixture and shape into balls roughly 1 1/4 inches in diameter. Place formed balls onto a tray.
03 - Set out three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
04 - Carefully coat each ball in flour, then dip in beaten egg, and finally roll in breadcrumbs, ensuring an even, thorough coating.
05 - Arrange coated balls on a tray and refrigerate for a minimum of 20 minutes to firm up for frying.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth suitable for submerging balls and heat to 350°F (175°C).
07 - Working in batches, lower the chilled potato balls carefully into hot oil. Fry for 2 to 3 minutes, turning occasionally, until they develop an even golden-brown exterior.
08 - Remove fried balls with a slotted spoon and transfer to paper towels to drain excess oil. Serve immediately while hot.
# Expert Advice:
01 -
- Each bite delivers the crisp you crave with a surprising creamy center—so much better than regular fries.
- They’re fantastic party food and the perfect excuse to clean out the fridge with flair.
02 -
- I learned the hard way that warm or freshly made mashed potatoes will turn into mushy, unmanageable blobs when fried—always start cold.
- Switching to panko one day turned a decent coating into the crispiest crust I’ve ever had—the difference is unreal.
03 -
- Always taste your potato mixture before shaping the balls; seasoning is tough to fix once they’re coated.
- A slotted spoon and a quick hand will save your batch from overbrowning—keep a close watch when frying.