Fried Mashed Potato Balls (Printable)
Golden, crispy mashed potato balls with cheddar and scallions — chilled, breaded and fried until crunchy.
# 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
# How To Make It:
01 - In a large mixing bowl, blend cold mashed potatoes, cheddar cheese, finely chopped green onions, garlic powder, black pepper, salt, and one egg until mixture is uniformly incorporated.
02 - Scoop out heaping tablespoons of the mixture and roll into balls approximately 1 1/4 inches in diameter. Arrange on a tray.
03 - Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
04 - Individually roll each potato ball in flour, dip into beaten eggs, and thoroughly coat with breadcrumbs.
05 - Transfer coated balls onto a tray and refrigerate for at least 20 minutes to promote structural integrity during frying.
06 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
07 - Fry potato balls in batches, turning as needed, until golden brown and crisp on all sides, approximately 2–3 minutes per batch.
08 - Remove fried balls with a slotted spoon and place on paper towels to drain excess oil. Serve immediately while hot.
# Tips from dashanddishes:
01 -
- You get to turn leftover mashed potatoes into something utterly addictive—nobody ever sees it coming.
- They're perfect for parties, snacking, or secretly munching late at night when no one's watching.
02 -
- Skipping the chilling step makes the balls fall apart in the oil—just trust me, the wait is worth it.
- Trying panko breadcrumbs the first time was a revelation; they made everything shatteringly crisp.
03 -
- If you double-dip in breadcrumbs after the first coat, the crunch becomes extra indulgent.
- Letting the fried balls rest for a minute on paper towels keeps them crispy rather than soggy.