Crispy Mashed Potato Balls
Spuddy
Crispy and delicious mashed potato balls coated in panko breadcrumbs, perfect for any appetizer or snack.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Appetizer, Side Dish
Cuisine American
Servings 8
Calories 150 kcal
- 2 ½ cups mashed potatoes
- ¼ cup minced red onion
- 2 tablespoons chives diced
- 2 garlic cloves minced
- ¼ teaspoon cayenne pepper
- ½ cup shredded sharp white cheddar cheese
- 2 eggs beaten
- 1 ½ cup panko bread crumbs
- Oil for frying
Prepare the Mashed Potato Mixture:
In a large bowl, combine the mashed potatoes, minced red onion, diced chives, minced garlic, cayenne pepper, and shredded cheddar cheese. Stir well to combine all the ingredients evenly.
Set Up the Breading Station:
Coat the Potato Balls:
Dredge each potato ball in the beaten egg, ensuring it is fully coated.
Roll the egg-coated ball in the panko bread crumbs, ensuring it is evenly coated.
Place the coated balls on a plate and repeat until all the mashed potato mixture is used.
Fry the Potato Balls:
Heat oil in a deep fryer or large pot to 360°F (180°C). Test the oil by placing the end of a wooden spoon in the oil; if it bubbles around the spoon, the oil is ready.
Carefully place a few potato balls in the hot oil and fry until golden brown on all sides. This will happen quickly, so keep a close eye on them.
Avoid overcrowding the oil with too many potato balls at once.
Drain and Serve:
Using a slotted spoon, carefully remove the fried potato balls from the oil and place them on a paper towel to drain any excess oil.
Season with salt and pepper immediately if desired.
Serve hot with your favorite dip.
- Ensure the mashed potatoes are fully cooled before forming the balls to make handling easier.
- You can adjust the amount of cayenne pepper to suit your taste preferences.
- For a lighter version, use low-fat cheese and reduce the amount of oil for frying.
Keyword Crispy Mashed Potato Balls