Fried Mashed Potato Balls (Printable)
Golden, cheesy mashed potato balls with a crunchy breadcrumb shell — ideal for snacking and dipping.
# 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, 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, thoroughly blend cold mashed potatoes, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, salt, and 1 egg until fully incorporated.
02 - Scoop heaping tablespoons of the mixture and roll between palms to shape balls approximately 1 1/4 inches in diameter. Arrange on a tray.
03 - Set up three shallow bowls: one holding all-purpose flour, one containing the beaten eggs, and another with breadcrumbs.
04 - Roll each ball in flour to coat evenly, then dip into the beaten eggs, followed by a generous coating of breadcrumbs. Return to the tray.
05 - Transfer the tray to the refrigerator and chill for at least 20 minutes to firm up and retain shape during frying.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat to 350°F (175°C).
07 - Fry mashed potato balls in batches, turning occasionally, until golden brown and crisp, about 2–3 minutes per batch. Avoid overcrowding the pot.
08 - Remove balls with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Serve immediately while hot.
# Expert Tips:
01 -
- It’s the kind of easy, secret-weapon snack that tastes even better than you remember from last time.
- You’ll want to make extra mashed potatoes just for the excuse to fry up another batch tomorrow.
02 -
- If you skip the chilling step, the balls may fall apart in the oil—been there, scooped that mess right onto a plate.
- Rolling with slightly damp hands stops the mixture from sticking all over your fingers.
03 -
- A slotted spoon is essential for draining oil quickly and stopping splatters.
- Freeze breaded balls on a tray, then cook straight from the freezer for last-minute guests.