Description
Crispy and flavorful Fried Mashed Potato Balls made with leftover mashed potatoes, bacon, cheddar cheese, and chives, perfectly breaded and fried to golden perfection for a delicious appetizer or snack.
Ingredients
Scale
Mashed Potato Mixture
- 3 cups leftover mashed potatoes
- 3 slices bacon, cooked and crumbled
- 2/3 cup shredded cheddar cheese
- 2 Tbsp. thinly sliced chives
- 1 tsp. garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Breading and Frying
- 2 eggs, beaten
- 1 1/3 cups panko bread crumbs
- Vegetable oil, for frying
Instructions
- Combine Ingredients: In a large bowl, mix the leftover mashed potatoes with cooked and crumbled bacon, shredded cheddar cheese, thinly sliced chives, and garlic powder. Season generously with kosher salt and freshly ground black pepper. Stir everything until well combined.
- Form and Coat Balls: Place the beaten eggs and panko bread crumbs into separate shallow bowls. Using a small cookie scoop, scoop 1 to 2 inch balls of the mashed potato mixture. Roll each scoop into a smooth ball in your hands, then dredge it first in the beaten egg and then coat thoroughly with panko breadcrumbs. Repeat this process until all the mixture is used.
- Heat Oil: Pour about 3 inches of vegetable oil into a large cast iron skillet and heat it over medium-high heat until the oil reaches 375°F, verified with a candy thermometer.
- Fry Potato Balls: Carefully lower the potato balls into the hot oil in batches, making sure not to overcrowd the pan. Fry each batch for 2 to 3 minutes, turning balls frequently so they cook evenly and become golden brown on all sides.
- Drain and Season: Using a slotted spoon, transfer the fried balls to a plate lined with paper towels to drain excess oil. Immediately season the hot potato balls with additional kosher salt for extra flavor.
Notes
- Use cold leftover mashed potatoes for best results, as fresh potatoes may be too soft and not hold shape well.
- If a candy thermometer is not available, test the oil’s heat by dropping a small breadcrumb in; if it sizzles and browns quickly, the oil is ready.
- For a healthier alternative, follow the air fryer instructions to crisp the balls without deep frying.
- Ensure the oil temperature remains consistent to avoid greasy balls or burning.
- Serve these potato balls immediately for the best crispy texture.
Nutrition
- Serving Size: 1 serving (approximately 5 balls)
- Calories: 320
- Sugar: 1.5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 100mg
