Fried Mashed Potato Balls Recipe

Introduction

Fried mashed potato balls are a crispy, cheesy snack that’s perfect for using up leftover potatoes. These golden bites are easy to make and packed with gooey mozzarella and parmesan for extra flavor. They’re great for parties or a comforting appetizer at home.

Ingredients

• 1 1/2 cups cold leftover mashed potatoes
• 1/2 cup shredded mozzarella (about 2 oz.)
• 1/4 cup all-purpose flour
• 1/4 cup grated parmesan cheese (about 1 oz.), plus more for serving
• 2 tablespoons fresh parsley, chopped, plus more for serving
• 1/4 teaspoon black pepper
• 1 large egg
• 3/4 cup dried breadcrumbs
• Vegetable oil, for frying
• Kosher salt, to taste

Instructions

1. Step 1: In a large bowl, mix together the mashed potatoes, mozzarella, flour, parmesan, parsley, black pepper, and egg until well combined. Place the breadcrumbs on a large plate.
2. Step 2: Form the potato mixture into 12 golf-ball-size balls (about 2 1/2 tablespoons each). Wet your hands slightly if the mixture is sticky. Roll each ball in the breadcrumbs, pressing them gently so the crumbs stick. Set the balls on a clean plate as you go.
3. Step 3: In a deep skillet or Dutch oven, heat vegetable oil to 375°F (enough to reach about 2 1/2 inches). Test the oil by dropping a small pinch of breadcrumbs in; it should bubble immediately.
4. Step 4: Carefully add the potato balls to the hot oil and fry, turning occasionally, until they are golden brown on all sides, about 3 to 5 minutes.
5. Step 5: Remove the fried balls with a slotted spoon and transfer them to a paper towel-lined plate to drain. Immediately sprinkle with kosher salt. Serve warm with extra parmesan and parsley if desired.

Tips & Variations

• For extra crispiness, double coat the potato balls by dipping them in beaten egg before rolling them again in breadcrumbs.
• Try adding cooked bacon bits or chopped green onions to the potato mixture for more flavor.
• Use panko breadcrumbs for a crunchier texture.
• If you prefer baking to frying, bake the balls at 400°F for 20-25 minutes, turning halfway through, until golden and crisp.

Storage

Store leftover fried potato balls in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F for about 10 minutes to restore crispiness. Avoid microwaving if you want to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mashed potatoes instead of leftover?

Yes, you can use freshly made mashed potatoes but allow them to cool completely before mixing to help the balls hold their shape better.

What can I serve with fried mashed potato balls?

They’re delicious on their own or served with dipping sauces like marinara, ranch, or garlic aioli for added flavor.

Fried Mashed Potato Balls Recipe

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4.4 from 88 reviews

These crispy Fried Mashed Potato Balls are a delightful way to transform leftover mashed potatoes into a crunchy, cheesy snack. Coated in golden breadcrumbs and fried to perfection, they feature a gooey mozzarella center with savory parmesan and fresh parsley, making them an irresistible appetizer or side.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Mashed Potato Mixture

• 1 1/2 cups cold leftover mashed potatoes
• 1/2 cup shredded mozzarella (about 2 oz.)
• 1/4 cup all-purpose flour
• 1/4 cup grated parmesan cheese (about 1 oz.), plus more for serving
• 2 tablespoons fresh parsley, chopped, plus more for serving
• 1/4 teaspoon black pepper
• 1 large egg

Breading and Frying

• 3/4 cup dried breadcrumbs
• Vegetable oil, for frying (about 2 1/2 inches deep)
• Kosher salt, to taste

Instructions

1. Mix the Potato Mixture: In a large bowl, combine the cold mashed potatoes, shredded mozzarella, all-purpose flour, grated parmesan, chopped parsley, black pepper, and the egg. Mix thoroughly until all ingredients are well incorporated and form a sticky mixture.
2. Shape and Coat Balls: Wet your hands slightly to handle the sticky mixture. Form the mixture into 12 golf-ball-sized balls (about 2 1/2 tablespoons each). Place the dried breadcrumbs on a large plate. Roll each potato ball in the breadcrumbs, pressing gently to adhere the coating. Set the coated balls on a clean plate.
3. Heat Oil: In a deep skillet or Dutch oven, heat vegetable oil to 375°F (190°C). The oil should be about 2 1/2 inches deep or enough to submerge the potato balls. Test the oil by adding a pinch of breadcrumbs; it should bubble vigorously.
4. Fry the Potato Balls: Carefully add the potato balls to the hot oil in batches to avoid overcrowding. Fry them for 3 to 5 minutes, turning occasionally, until they are golden brown and crisp on all sides.
5. Drain and Season: Using a slotted spoon, transfer the fried potato balls to a paper towel-lined sheet pan or plate to drain excess oil. Immediately sprinkle with kosher salt to taste.
6. Serve: Serve the crispy fried mashed potato balls hot, garnished with additional parmesan cheese and parsley for extra flavor.

Notes

• Use cold mashed potatoes for best results to make shaping easier.
• Wet your hands when shaping the balls to prevent sticking.
• Ensure the oil is at the correct temperature (375°F) to get a crispy exterior and avoid greasy balls.
• You can prepare the balls in advance and refrigerate them before frying.
• Serve with a dipping sauce like marinara or garlic aioli for added flavor.

Keywords: fried mashed potato balls, mashed potatoes recipe, crispy potato balls, cheesy potato balls, appetizer, party snacks