Fried Mashed Potato Balls (Printable Version)
Crispy golden potato spheres filled with cheddar and green onion, easy to fry and ideal for snacking or entertaining.
# 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
# How To Make:
01 - Combine cold mashed potatoes, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, salt, and 1 egg in a large mixing bowl. Mix thoroughly until uniformly blended.
02 - Scoop heaping tablespoons of the mixture and roll into evenly shaped balls, approximately 1 1/4 inches in diameter. Transfer to a tray.
03 - Prepare three separate bowls: one containing flour, one with beaten eggs, and one with breadcrumbs.
04 - Dredge each potato ball in the flour, dip into the beaten eggs, then roll to coat thoroughly in breadcrumbs.
05 - Arrange coated balls on a tray and refrigerate for at least 20 minutes to firm up and maintain their shape during frying.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat to 350°F (175°C).
07 - Fry the potato balls in batches, turning occasionally, until crisp and deeply golden brown, about 2–3 minutes per batch.
08 - Remove fried balls with a slotted spoon and drain on paper towels. Serve hot for optimal texture.
# Expert Advice:
01 -
- They turn leftover mashed potatoes into a snack so good you'll wish you had more leftovers.
- The crispy coating, gooey cheese, and poppable size make them vanish at any get-together.
02 -
- I once skipped the chilling step—don't do it, or you'll end up chasing potato clouds in hot oil.
- Crunchy panko breadcrumbs made the coating so much better than regular crumbs—the extra texture is transformative.
03 -
- Always chill the breaded balls before frying—room temperature balls will break apart in oil.
- Using your hands to roll quickly prevents the cold mashed potatoes from warming and becoming too sticky.