Fried Mashed Potato Balls Recipe
Crispy on the outside and creamy on the inside, fried mashed potato balls are a delightful way to transform leftover mashed potatoes into a sensational treat. These bite-sized delights boast a golden, crunchy coating that gives way to a soft and cheesy center, packed with the savory notes of garlic and chives. Whether you’re looking for a quick appetizer or a creative snack, this recipe promises a crowd-pleasing experience.
Ingredients Overview
Each ingredient in this recipe plays an essential role in creating the perfect balance of flavor, texture, and structure.
The star ingredient, cold mashed potatoes, is the foundation for these crispy bites. Using chilled mashed potatoes ensures the mixture is firm enough to shape into balls without falling apart. Sharp cheddar cheese adds a bold, tangy flavor, while garlic powder infuses the mixture with a subtle savory depth. Chopped chives or scallions bring a fresh, herbaceous element, cutting through the richness of the potatoes and cheese.
For the coating, all-purpose flour provides the initial layer, helping the egg adhere to the balls. The egg acts as the glue, ensuring the panko breadcrumbs stick securely. Finally, panko breadcrumbs deliver the signature crunch that makes these bites irresistible. The choice of oil is equally important—neutral oils like avocado, peanut, or vegetable oil ensure a clean fry without overpowering the flavor. For those who love a creamy contrast, a dollop of sour cream is the perfect dipping companion.
Step-by-Step Instructions
Preparing the Potato Mixture
To begin, combine the chilled mashed potatoes with cheddar cheese, garlic powder, and chives in a mixing bowl. This step requires thorough mixing to ensure each bite has a uniform distribution of flavor. Use a sturdy spoon to press the ingredients together, creating a cohesive mixture. If needed, a small pinch of salt and pepper can be added to elevate the taste further.
Shaping the Potato Balls
Once the mixture is ready, portion it into small balls using a 2-teaspoon-capacity cookie scoop or a regular teaspoon. Roll each portion gently between your palms to form uniform spheres no larger than an inch in diameter. If the mixture feels soft or sticky, chilling it in the refrigerator for 10-20 minutes will help maintain its shape during frying. This step is crucial for achieving perfectly round and firm potato balls.
Dredging and Coating for Crunch
Set up a dredging station with shallow bowls containing flour, whisked egg, and panko breadcrumbs. Start by rolling each ball in flour, ensuring an even, light coating. Dip the floured ball into the whisked egg, letting any excess drip off before rolling it in panko. This triple-layer process creates a sturdy, crispy shell that holds up beautifully during frying.
Frying to Golden Perfection
Heat 2-3 inches of oil in a small, deep pot to 375°F (190°C). Maintaining this temperature is key to achieving a golden exterior without the balls becoming greasy. Fry 3-4 balls at a time, carefully lowering them into the oil with a slotted spoon. Stir them gently in the first few seconds to prevent sticking. Fry each batch for 2-3 minutes until the coating turns a rich golden brown. Transfer the cooked balls to a paper towel-lined baking sheet to drain excess oil before serving.
Recipe Tips & Frequently Asked Questions
Suggestions for Variations:
Experiment with cheeses like mozzarella or gouda for a different flavor profile. Add finely chopped cooked bacon or jalapeños for an extra twist.
Gluten-Free Adaptations:
Use gluten-free breadcrumbs and flour to make this recipe accessible for everyone.
Make Ahead Tips:
Shape and coat the potato balls in advance, then refrigerate or freeze them. Fry directly from frozen, adding an extra minute or two to the cooking time.
Can I Bake These Instead of Frying?:
Yes, bake at 400°F (200°C) for 15-20 minutes, flipping halfway through for even browning.
Best Substitutes for Panko:
Crushed cornflakes, finely crushed crackers, or regular breadcrumbs work well.
Can Freshly Made Mashed Potatoes Be Used?:
It’s best to use chilled mashed potatoes to ensure they hold their shape. Freshly made ones may need extra chilling.
How to Prevent Falling Apart:
Ensure the mixture is well-combined and cold before shaping. Chilling after shaping also helps.
Freezing Tips:
Freeze the shaped balls on a tray until solid, then transfer to a freezer bag. Fry directly from frozen when ready.
What to Serve With This Recipe
Dipping sauces can elevate these crispy bites to the next level. Classic options like sour cream and garlic aioli pair beautifully with their rich, cheesy center. For those who enjoy a bit of spice, consider serving with sriracha mayo or a tangy barbecue sauce.
For a complete meal, these fried mashed potato balls can be paired with a fresh green salad or a light soup like tomato bisque. They also make an excellent side dish for roasted chicken or grilled vegetables, offering a fun twist on traditional potato sides.
Storage and Reheating Instructions
Leftover fried mashed potato balls can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for 8-10 minutes, or until warmed through and crispy again. Avoid microwaving, as it can make the coating soggy. For longer storage, freeze the balls before or after frying, reheating them directly from frozen when needed.
Fried mashed potato balls are a delightful way to reinvent leftovers into a dish that feels entirely new. Their crisp exterior and creamy, cheesy filling make them a guaranteed hit for any occasion. Serve them with your favorite dipping sauces and pairings, and enjoy the joy they bring to your table.
Ingredients
¾ cup panko breadcrumbs
¼-⅓ cup all-purpose flour
1 ½ cups leftover mashed potatoes, chilled (use those from the fridge, 1-3 days old)
1 large egg
½ cup sharp cheddar cheese, tightly packed
¼ teaspoon garlic powder
â…› teaspoon salt and pepper
1 tablespoon chopped chives or scallions
Oil for frying (avocado, peanut, or vegetable oil recommended)
Optional: Sour cream for dipping
Instructions
Prep the Potatoes
In a mixing bowl, combine the chilled mashed potatoes with sharp cheddar cheese, garlic powder, and chopped chives or scallions. Add a small pinch of salt and pepper to enhance the flavors. Stir thoroughly until the mixture is evenly combined, using a sturdy spoon to incorporate all ingredients smoothly.
Scoop Into Balls
Using a small cookie scoop (approximately 2 teaspoons capacity), portion the potato mixture into small mounds. If you lack a cookie scoop, a regular teaspoon will suffice—just measure and roll 2 teaspoons of the mixture into a ball. Aim for each ball to remain under 1 inch in diameter for uniform cooking.
If the mixture feels too soft or doesn’t hold its shape, chill the balls in the refrigerator for 10-20 minutes to firm them up before frying.
Prepare the Coating
Arrange three shallow bowls for dredging: one with flour, another with the whisked egg (ensure the yolk and white are fully blended), and the third with panko breadcrumbs.
Lightly coat each potato ball by rolling it first in the flour, followed by dipping it in the egg mixture, and finally covering it in the panko breadcrumbs. Ensure an even coating for the perfect crunch.
Fry the Mashed Potato Balls
In a small, deep pot, heat 2-3 inches of frying oil to a temperature of 375°F (190°C). Use a kitchen thermometer to maintain consistent heat.
Carefully lower 3-4 balls into the hot oil at a time using a slotted metal spoon. Gently stir them initially to avoid sticking. Fry for 2-3 minutes, or until each ball achieves a golden-brown, crispy exterior.
Once cooked, use the slotted spoon to transfer the fried balls onto a baking sheet lined with paper towels to drain excess oil. Repeat the process with the remaining potato balls.
Serve
Relish these crispy potato balls while they’re still hot, paired with a side of sour cream or your favorite dipping sauce for a delightful snack or appetizer.
Fried Mashed Potato Balls Recipe
Ingredients
- ¾ cup panko breadcrumbs
- ¼-⅓ cup all-purpose flour
- 1 ½ cups leftover mashed potatoes chilled (use those from the fridge, 1-3 days old)
- 1 large egg
- ½ cup sharp cheddar cheese tightly packed
- ¼ teaspoon garlic powder
- â…› teaspoon salt and pepper
- 1 tablespoon chopped chives or scallions
- Oil for frying avocado, peanut, or vegetable oil recommended
- Optional: Sour cream for dipping
Instructions
Prep the Potatoes
- In a mixing bowl, combine the chilled mashed potatoes with sharp cheddar cheese, garlic powder, and chopped chives or scallions. Add a small pinch of salt and pepper to enhance the flavors. Stir thoroughly until the mixture is evenly combined, using a sturdy spoon to incorporate all ingredients smoothly.
Scoop Into Balls
- Using a small cookie scoop (approximately 2 teaspoons capacity), portion the potato mixture into small mounds. If you lack a cookie scoop, a regular teaspoon will suffice—just measure and roll 2 teaspoons of the mixture into a ball. Aim for each ball to remain under 1 inch in diameter for uniform cooking.
- If the mixture feels too soft or doesn’t hold its shape, chill the balls in the refrigerator for 10-20 minutes to firm them up before frying.
Prepare the Coating
- Arrange three shallow bowls for dredging: one with flour, another with the whisked egg (ensure the yolk and white are fully blended), and the third with panko breadcrumbs.
- Lightly coat each potato ball by rolling it first in the flour, followed by dipping it in the egg mixture, and finally covering it in the panko breadcrumbs. Ensure an even coating for the perfect crunch.
Fry the Mashed Potato Balls
- In a small, deep pot, heat 2-3 inches of frying oil to a temperature of 375°F (190°C). Use a kitchen thermometer to maintain consistent heat.
- Carefully lower 3-4 balls into the hot oil at a time using a slotted metal spoon. Gently stir them initially to avoid sticking. Fry for 2-3 minutes, or until each ball achieves a golden-brown, crispy exterior.
- Once cooked, use the slotted spoon to transfer the fried balls onto a baking sheet lined with paper towels to drain excess oil. Repeat the process with the remaining potato balls.
Serve
- Relish these crispy potato balls while they’re still hot, paired with a side of sour cream or your favorite dipping sauce for a delightful snack or appetizer.