Crispy Mashed Potato Balls

Cold mashed potatoes, cheddar cheese, fresh herbs, and green onions are shaped into bite-size balls, breaded, and fried until golden and crisp. This recipe makes approximately 18 to 20 potato balls.

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Prep Time 30

Cook Time 18

Total Time 1

Servings: 18 servings

Ingredients Method Notes

Ingredients

Potato Mixture

3 cups Cold, firmly packed mashed potatoes
1 Large egg
1 cup Shredded cheddar cheese
2 Green onions, thinly sliced
2 tablespoons Fresh parsley or chives, chopped
1/2 teaspoon Garlic powder
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/4 cup All-purpose flour

Coating

1/2 cup All-purpose flour
2 Large eggs, beaten
1 cup Plain or panko breadcrumbs

Frying

4-6 cups Neutral frying oil, such as canola, vegetable, or peanut oil

Method

Step-by-Step

Use cold, relatively dry mashed potatoes. Combine the potatoes with 1 egg, cheddar cheese, green onions, parsley or chives, garlic powder, salt, black pepper, and 1/4 cup flour.
Mix just until the ingredients are combined. Scoop about 2 tablespoons of mixture for each ball and roll into 1 1/2-inch balls.
Chill the formed balls for 20 to 30 minutes so they hold their shape during coating and frying.
Set out bowls of flour, beaten eggs, and breadcrumbs. Coat each potato ball in flour, then egg, then breadcrumbs, pressing the crumbs on gently.
Heat 1/2 to 1 inch of neutral oil to approximately 350°F (175°C). Fry in small batches for 2 to 3 minutes per side, turning until evenly golden and crisp.
Transfer the cooked balls to a wire rack or paper towels, season lightly with salt while hot, and serve immediately with your favorite dipping sauce.

Notes

Cold potatoes are important because loose, warm potatoes can split in the oil. If the mixture is too soft, add 1 to 2 tablespoons more flour. Do not overcrowd the oil. A wire rack helps preserve the crisp coating.