Fried Mashed Potato Balls (Printable)
Crunchy cheddar-studded potato balls with a creamy center — ideal for parties and dipping.
# What You'll 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, thoroughly blend cold mashed potatoes, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, salt, and one egg until the mixture is smooth and cohesive.
02 - Scoop out heaping tablespoons of the potato mixture and roll firmly between your hands to form balls approximately 1 1/4 inches in diameter. Arrange on a tray.
03 - Set up three separate shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with breadcrumbs.
04 - Roll each potato ball in the flour to coat, then dip in the beaten eggs, and finally roll in breadcrumbs until evenly covered. Return breaded balls to the tray.
05 - Refrigerate the coated potato balls for at least 20 minutes to ensure they maintain shape during frying.
06 - Fill a deep fryer or heavy-bottomed pot with vegetable oil and preheat to 350°F (175°F).
07 - Carefully lower potato balls into hot oil in batches. Fry while turning occasionally until golden brown and crisp, about 2 to 3 minutes per batch.
08 - Remove fried balls using a slotted spoon and transfer to a paper towel-lined tray to drain excess oil. Serve hot.
# Expert Advice:
01 -
- They taste like the best of comfort food and party snacks wrapped up in one irresistible bite.
- No one will guess you started with leftovers—this recipe has rescued more than one dinner at my place.
02 -
- If you try to fry room temperature or too-wet mashed potatoes, they’ll fall apart and cause heartbreak (trust me).
- Chilling the breaded balls is non-negotiable—it’s what keeps that cheese from escaping into the oil.
03 -
- Don’t rush the chilling step or you’ll end up with burst balls and sad oil.
- Fry in small batches to keep your oil hot and your coating perfectly crisp.