Easy Fried Mashed Potato Balls
Crispy on the outside, pillowy and cheesy on the inside — these Easy Fried Mashed Potato Balls are a comforting snack or appetizer that come together quickly using leftover mashed potatoes or freshly made spuds. Perfect for parties, a cozy snack, or a side dish.
Ingredients
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 1 large egg
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs (panko or regular)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp chopped chives or parsley
- for frying vegetable oil
- optional dipping sauce (ketchup, aioli, or sour cream)
Instructions
- If you’re using freshly made mashed potatoes, let them cool to room temperature or refrigerate briefly so they’re easier to handle. Leftover mashed potatoes work beautifully here.
- In a bowl, combine the mashed potatoes, shredded cheddar cheese, egg, salt, pepper, garlic powder, and chopped chives or parsley. Mix until evenly incorporated — don’t overwork, just make sure the cheese is distributed.
- Prepare a dredging station: place the flour in one shallow dish, beat an extra egg (or two tablespoons of milk mixed with one beaten egg) in a second dish, and place the breadcrumbs in a third dish. These three steps create a sturdy coating.
- Scoop about 2 tablespoons of the potato mixture and roll it into a compact ball using lightly floured hands. If you prefer larger croquettes, use more mixture; adjust cooking time slightly.
- Roll each ball first in flour, then dip into the beaten egg, and finally coat thoroughly with breadcrumbs. Press the breadcrumbs gently so they adhere evenly.
- Heat 1/2 inch of vegetable oil in a heavy skillet over medium heat, or heat oil in a deep pot to 350°F (175°C) for deep frying. Test readiness by flicking a few breadcrumbs into the oil—they should sizzle immediately.
- Fry the potato balls in batches, avoiding overcrowding. If shallow frying, turn them gently to brown on all sides; if deep frying, gently lower them in and fry until golden, about 3–4 minutes total. Adjust time based on size.
- Transfer cooked balls to a paper towel-lined plate to drain excess oil. Season lightly with a pinch of salt while hot if desired.
- Let them rest for a minute, then serve warm with your choice of dipping sauce. Enjoy immediately for the best contrast of crisp exterior and soft, cheesy interior.