Description
These cheesy fried mashed potato balls turn leftover mashed potatoes into a crispy, delicious appetizer. Coated in panko and deep-fried until golden, they deliver a crunchy exterior with a creamy, cheesy interior, perfect for dipping in sour cream.
Ingredients
Mashed Potato Mixture
- 1 ½ cups leftover mashed potatoes (cold from fridge from previous 1-3 days)
- ½ cup sharp cheddar cheese (packed)
- ¼ tsp garlic powder
- 1 TBSP chopped chives or scallions
- ⅛ tsp salt
- ⅛ tsp black pepper
Coating
- ¼-⅓ cup flour
- 1 large egg
- ¾ cup panko breadcrumbs
Frying
- Oil for frying (avocado oil, peanut oil, or vegetable oil)
Optional
- Sour cream for dipping
Instructions
- Prep the Potatoes: In a medium bowl, combine cold leftover mashed potatoes with sharp cheddar cheese, chopped chives, and garlic powder. Season with salt and pepper, then mix well with a large spoon until evenly combined.
- Scoop into Balls: Use a small cookie scoop or teaspoons to portion out 2 teaspoons of the potato mixture at a time, rolling each into a ball about 1 inch in diameter. If the balls are too soft to hold their shape, chill them in the fridge for 10-20 minutes to firm up before frying.
- Prepare the Coating: Set up three shallow bowls—one with flour, one with the beaten egg, and one with panko breadcrumbs. Dredge each potato ball first in flour, then dip into the egg, and finally coat thoroughly with panko.
- Fry the Mashed Potato Balls: Heat 2-3 inches of oil in a small pot to 375°F. Carefully add 3-4 balls at a time using a slotted spoon. Stir gently at the start to prevent sticking. Fry each batch for 2-3 minutes until golden brown and crispy. Remove balls with the slotted spoon and place on a paper towel-lined baking sheet to drain excess oil. Repeat with remaining balls.
- Serve Hot: Enjoy immediately while crispy, served with sour cream or your preferred dipping sauce.
Notes
- Leftover fried mashed potato balls can be frozen after cooling and reheated later using an air fryer at 375°F for 16-18 minutes or until hot and crispy.
- If you have extra mashed potatoes (about 3 cups), double the recipe accordingly for a larger batch.
- Use cold mashed potatoes straight from the refrigerator for best shaping and frying results.
- You can substitute chives with scallions or omit for a milder flavor.
- Choose oils with high smoke points like avocado, peanut, or vegetable oil for frying to ensure crispiness and safety.
