Crispy Potato Balls That Are Golden, Cheesy, and Irresistible
Golden and crunchy on the outside, soft and cheesy on the inside—these crispy potato balls are the ultimate snack or appetizer made with leftover mashed potatoes.
Ingredients
- 1 ½ cups leftover mashed potatoes cold, 1–3 days old
- ½ cup sharp cheddar cheese packed
- ¼ teaspoon garlic powder
- 1 tablespoon chopped chives or scallions
- ⅛ teaspoon salt and pepper
- ¼ –⅓ cup flour
- 1 large egg
- ¾ cup panko breadcrumbs
- Oil for frying avocado, peanut, or vegetable oil
- Optional: sour cream for dipping
Instructions
- Prepare filling: In a large bowl, combine mashed potatoes, cheddar cheese, garlic powder, chives, salt, and pepper. Mix until well combined.
- Shape balls: Scoop out about 1 tablespoon of mixture at a time, roll into balls, and place on a baking sheet. Chill in the fridge for 15 minutes to firm up.
- Coat balls: Set up a breading station with three bowls: flour, beaten egg, and panko. Roll each potato ball in flour, dip in egg, then coat in panko.
- Heat oil: In a deep skillet or pot, heat 2–3 inches of oil to 350°F (175°C).
- Fry: Fry potato balls in batches until golden brown and crispy, about 2–3 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve hot with sour cream or your favorite dipping sauce.
Notes
- Make sure mashed potatoes are cold; warm potatoes won’t hold their shape.
- You can bake instead of frying: place coated potato balls on a greased baking sheet, spray with cooking spray, and bake at 400°F (200°C) for 20–25 minutes until crispy.
- Try filling with mozzarella cubes for a gooey cheese center.