Description
Fried Mashed Potato Balls are a crispy and creamy appetizer or side dish made by forming mashed potatoes into balls, optionally filled with cheese or bacon bits, breaded, and deep-fried to golden perfection. These bite-sized treats offer a delightful combination of crunchy exterior and gooey, cheesy interior, perfect for parties or family meals.
Ingredients
Scale
Mashed Potato Mixture
- 2 cups mashed potatoes (preferably leftover mashed potatoes)
- 1/4 cup grated cheese (cheddar, mozzarella, or your choice)
- 2 tablespoons sour cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon chopped parsley (optional)
- Salt and pepper, to taste
Breading Station
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (preferably Panko for extra crunch)
Frying
- Vegetable oil (for frying)
Fillings (Optional)
- Bacon bits
- Chopped onions
- Cheese cubes (for a gooey center)
Instructions
- Prepare the Mashed Potato Mixture: In a bowl, combine 2 cups of mashed potatoes with grated cheese, sour cream, garlic powder, onion powder, and chopped parsley. Season with salt and pepper to taste, mixing well to create a creamy and flavorful potato mixture.
- Form Potato Balls: Using your hands or a cookie scoop, shape the mashed potato mixture into golf ball-sized balls. If desired, create a small indentation, insert a cheese cube or a spoonful of bacon bits, then seal and reshape the ball to enclose the filling.
- Set Up Breading Station: Arrange three shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third with breadcrumbs mixed with optional grated Parmesan for extra flavor.
- Bread the Potato Balls: Roll each ball first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumbs.
- Heat the Oil: In a deep frying pan or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C), ensuring it’s hot enough for frying.
- Fry the Potato Balls: Carefully place the breaded potato balls into the hot oil and fry for 2-3 minutes or until they turn golden brown and crispy on all sides. Avoid overcrowding the pan.
- Drain Excess Oil: Remove the fried potato balls using a slotted spoon and place them on paper towels to drain any excess oil.
- Serve and Enjoy: Arrange the crispy potato balls on a serving platter and serve with your choice of dipping sauces such as ketchup, ranch dressing, or a spicy sauce. Enjoy the creamy, cheesy interior combined with a crispy exterior in every bite.
Notes
- Leftover mashed potatoes work best because they are firmer and hold shape better.
- Use Panko breadcrumbs for extra crunch and a lighter texture.
- Be careful when frying; maintain oil temperature to avoid greasy or undercooked balls.
- Optional fillings like cheese cubes or bacon bits add a delicious surprise in the center.
- The balls can be kept warm in a low oven while frying in batches.
