Fried Mashed Potato Balls (Print Version)
Golden, crispy potato spheres with cheddar and green onions, chilled, breaded, and fried for a creamy center.
# 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
→ For Frying
11 - Vegetable oil, for deep frying
# How to Make It:
01 - In a large mixing bowl, combine cold mashed potatoes, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, salt, and one egg. Mix until the ingredients are evenly incorporated.
02 - Scoop heaping tablespoons of the potato mixture and roll between your palms to create balls approximately 1 1/4 inches in diameter. Arrange them evenly on a tray.
03 - Arrange three separate bowls: place flour in the first, beaten eggs in the second, and breadcrumbs in the third.
04 - Roll each ball in flour to coat, dip into the beaten eggs, then dredge thoroughly in breadcrumbs. Ensure each ball is evenly coated at every stage.
05 - Transfer coated balls onto a tray and refrigerate for at least 20 minutes to firm up their shape.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat to 350°F (175°C).
07 - Carefully lower prepared balls into hot oil in batches. Fry for 2–3 minutes, rotating occasionally, until golden brown and crisp.
08 - Remove fried balls with a slotted spoon and set on paper towels to drain excess oil. Serve hot.
# Expert Hints:
01 -
- Nobody ever suspects leftover mashed potatoes could taste this fun and indulgent.
- The combination of sharp cheddar and fresh green onions tucked inside crispy breadcrumbs is addictive in the best way.
02 -
- If you skip chilling, the balls can explode or unravel in the fryer and it's truly heartbreaking.
- Frying in small batches makes a world of difference—the oil stays hot and the coating stays extra crunchy.
03 -
- Season your mashed potatoes well before mixing—bland base can’t be saved later.
- A thermometer is your best friend for frying; 350°F keeps the balls crisp without soaking up oil.