Fried Mashed Potato Balls (Printable Version)
Golden, breaded mashed potato balls with cheddar and green onions — crispy exterior, creamy center.
# 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
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
# Directions:
01 - In a large mixing bowl, thoroughly combine cold mashed potatoes, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, salt, and one egg until homogeneous.
02 - Scoop out heaping tablespoons of the mixture and roll each into a smooth ball approximately 1 1/4 inches in diameter. Arrange on a tray.
03 - Fill three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs (panko or regular).
04 - Dredge each potato ball first in flour, then immerse in beaten egg, and finally coat thoroughly in breadcrumbs.
05 - Transfer coated balls to a tray and refrigerate for at least 20 minutes to firm them and help maintain their shape during frying.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot, ensuring oil depth covers the balls fully. Heat the oil to 350°F (175°C).
07 - Fry the potato balls in small batches, turning occasionally, until uniformly golden brown and crisp, approximately 2 to 3 minutes per batch.
08 - Remove each batch with a slotted spoon and set on paper towels to absorb excess oil. Serve the balls hot.
# Expert Advice:
01 -
- No one will ever guess these golden bites started with leftovers—they're pure comfort disguised as party food.
- They're endlessly customizable, so you can slip in extra cheese or herbs depending on your mood or fridge supplies.
02 -
- If you skip chilling, the balls can fall apart or fry unevenly—I learned that the hard way after my first attempt ended in a cheesy meltdown.
- Switching to panko breadcrumbs made the outer shell extra crispy and avoided sogginess.
03 -
- Fry in small batches to keep the oil hot and the balls crisp.
- Stale breadcrumbs give the crunchiest crust, so don’t use super-fresh ones if you can help it.