Description
Crispy on the outside and creamy on the inside, these Fried Mashed Potato Balls are a delicious way to transform leftover mashed potatoes. Infused with bacon, cheddar cheese, chives, and garlic powder, they make for a perfect appetizer or snack, whether fried in oil or made healthier in an air fryer.
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
Coating & Frying
- 2 eggs, beaten
- 1 1/3 cups panko bread crumbs
- Vegetable oil, for frying (if using stovetop method)
Instructions
- Prepare the Potato Mixture: In a large bowl, combine the leftover mashed potatoes with the cooked and crumbled bacon, shredded cheddar cheese, sliced chives, and garlic powder. Season the mixture with kosher salt and freshly ground black pepper to taste. Stir thoroughly until all ingredients are evenly incorporated for a flavorful filling.
- Form and Coat the Potato Balls: Place the beaten eggs and panko bread crumbs in two separate shallow bowls. Using a small cookie scoop or spoon, scoop out 1 to 2-inch portions of the mashed potato mixture. Roll each portion into a smooth ball with your hands. Dip each ball first into the beaten eggs, then roll it in the panko bread crumbs until fully coated. Repeat this process until all the potato mixture is used.
- Frying Method – Heat Oil and Fry: For the stovetop method, heat about 3 inches of vegetable oil in a large cast iron skillet or deep pan to 375°F (190°C), using a candy thermometer to check the temperature. Carefully add the potato balls in batches, frying them for 2 to 3 minutes or until they are golden brown on all sides. Remove with a slotted spoon and drain on a paper towel-lined plate. Immediately season with additional kosher salt while still hot.
- Air Fryer Method – Arrange and Cook: If using an air fryer, arrange the coated potato balls in a single layer in the air fryer basket, working in batches to avoid overcrowding. Cook at 375°F (190°C) for about 10 minutes or until the panko coating turns golden and crispy. Remove and season immediately with salt before serving.
Notes
- If you don’t have leftover mashed potatoes, you can quickly prepare about 3 cups from scratch, ensuring they are cooled before using.
- The bacon can be substituted with cooked ham or omitted for a vegetarian version (omit bacon and choose a vegetarian diet accordingly).
- For extra crispiness, double coat the potato balls by dipping them again in egg and panko after the first breading.
- Ensure the oil temperature stays steady at 375°F to prevent greasy or undercooked potato balls.
- Cook potato balls in batches to maintain the oil temperature and achieve even frying.
- These can be served with your favorite dipping sauces such as ranch, sour cream, or spicy ketchup.
Nutrition
- Serving Size: 1 serving (approx. 5 potato balls)
- Calories: 320
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 85 mg
