Fried Mashed Potato Balls (Printable)
Golden, crispy mashed potato balls with cheddar and green onions—breaded, chilled, 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 ground black pepper
06 - 1/2 teaspoon salt, or as needed
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, sufficient for deep frying
# How To Make It:
01 - In a large mixing bowl, thoroughly blend cold mashed potatoes with shredded cheddar cheese, finely chopped green onions, garlic powder, pepper, salt, and one large egg until homogeneous.
02 - Portion the mixture into heaping tablespoonfuls and shape into 1 1/4-inch balls; arrange on a tray.
03 - Prepare three separate bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
04 - Coat each shaped potato ball in flour, dip into the beaten egg, and then roll in breadcrumbs to ensure an even crust.
05 - Transfer the coated balls to a tray and refrigerate for at least 20 minutes to allow them to firm up.
06 - Pour enough vegetable oil into a deep fryer or heavy-bottomed pot and heat to 350°F (175°C). Monitor temperature for consistent results.
07 - Fry the chilled potato balls in batches for 2–3 minutes, turning as needed until golden brown and crisp on all sides.
08 - Remove fried balls using a slotted spoon and set on paper towels to drain excess oil. Serve immediately while hot.
# Expert Suggestions:
01 -
- Once you see how crunchy they get outside while staying fluffy inside, you'll want to fry up extra mashed potatoes just for these.
- They're wildly versatile—perfect for parties, snacking, or rescuing leftovers in the most delicious way.
02 -
- If the mashed potatoes are too warm or too wet, the balls fall apart—cold and firm is non-negotiable.
- Chilling before frying isn’t just a suggestion, it’s what stops them turning into sad potato puddles.
03 -
- If your hands get sticky while rolling, a little water or oil helps keep things moving.
- Frying in small batches keeps the oil temperature steady for extra-crispy crusts.