Description
Crispy on the outside and soft on the inside, these Fried Mashed Potato Balls are a delightful way to transform leftover mashed potatoes into a tasty appetizer or snack. Made with bacon, cheddar cheese, chives, and garlic powder, then coated in panko breadcrumbs and fried or air-fried to golden perfection, they’re perfect for parties or a comforting treat.
Ingredients
Scale
Mashed Potato Mixture
- 3 cups leftover mashed potatoes
- 3 slices bacon, cooked and crumbled
- 2/3 cup shredded cheddar cheese
- 2 tablespoons thinly sliced chives
- 1 teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Coating
- 2 eggs, beaten
- 1 1/3 cups panko bread crumbs
For Frying
- Vegetable oil, for frying (about 3 inches deep)
Instructions
- Prepare the mashed potato mixture: In a large bowl, combine the leftover mashed potatoes with cooked, crumbled bacon, shredded cheddar cheese, sliced chives, and garlic powder. Season the mixture with kosher salt and freshly ground black pepper to taste and stir until all ingredients are evenly incorporated.
- Set up coating stations: Place the beaten eggs in one shallow bowl and the panko bread crumbs in another. This will make coating the potato balls quick and easy.
- Shape the potato balls: Use a small cookie scoop to portion out 1 to 2-inch balls of the mashed potato mixture. Roll each portion between your hands to form smooth balls. Then dredge each ball first in the beaten egg and then roll it thoroughly in the panko bread crumbs. Repeat this process until all the mashed potato mixture is formed into coated balls.
- For stovetop frying: Heat about 3 inches of vegetable oil in a large cast iron skillet or deep pan over medium-high heat until a candy thermometer registers 375°F (190°C). Carefully fry the potato balls in batches, making sure not to overcrowd the pan, for about 2 to 3 minutes or until they are golden brown on all sides. Use a slotted spoon to remove and drain the balls on paper towels, then season immediately with additional kosher salt.
- For air fryer method: Arrange the coated potato balls in a single layer in the air fryer basket without overcrowding. Cook at 375°F (190°C) for about 10 minutes or until the panko coating is golden and crisp, shaking the basket or turning the balls halfway through cooking for even browning. Season immediately with salt before serving.
Notes
- Using leftover mashed potatoes helps reduce waste and saves preparation time.
- Make sure the oil is at the correct temperature (375°F) before frying to ensure crispiness without greasiness.
- If air frying, do not overcrowd the basket to allow for even cooking and browning.
- These potato balls are best served warm and fresh for optimal texture and flavor.
- You can customize the filling by adding herbs, spices, or different cheeses according to your preference.
- Use a candy or deep-fry thermometer to monitor the oil temperature accurately for the best frying results.
