Description
Crispy and flavorful mashed potato balls made from leftover mashed potatoes, cheddar cheese, and green onions, coated in crunchy panko breadcrumbs and fried to golden perfection. Perfect as a savory snack or appetizer.
Ingredients
Scale
Main Ingredients
- 3 cups leftover mashed potatoes
- ½ cup cheddar cheese, shredded
- ¼ cup green onions, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 2 cups panko breadcrumbs
- Vegetable oil (for frying)
Instructions
- Prepare the mixture: In a large mixing bowl, combine mashed potatoes, shredded cheddar cheese, finely chopped green onions, garlic powder, paprika, salt, and ground black pepper. Mix thoroughly until the mixture is smooth and well incorporated.
- Form the balls: Scoop about 2 tablespoons of the potato mixture at a time and shape each into a ball by hand, similar to meatballs. You can also use a cookie scoop to ensure uniform size.
- Coat with breadcrumbs: Pour the panko breadcrumbs into a large bowl. Dip each mashed potato ball into the breadcrumbs and gently press to coat evenly on all sides.
- Freeze to firm up: Place the coated potato balls on a parchment-lined half sheet baking pan in a single layer. Freeze for 15-20 minutes to help them hold their shape when frying.
- Heat oil for frying: Pour vegetable oil to a depth of about 2 inches into a cooking pot and heat over medium-high heat until shimmering, approximately 3-4 minutes.
- Fry the potato balls: Fry the mashed potato balls in batches of 4-5 pieces, cooking each batch for about 1-2 minutes, turning occasionally until crisp and golden brown on all sides.
- Drain and cool: Remove the fried potato balls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Let them cool for 5 minutes before serving.
Notes
- For air fryer method: Preheat to 375 F for about 3 minutes. Place mashed potato balls in a single layer in the basket and lightly spray with cooking oil. Air fry for 15 minutes, shaking halfway through for even browning.
- To freeze: Freeze the formed and coated balls on a baking pan until firm (about 1 hour), then transfer to a freezer-safe container for up to 3 months.
- Cooking from frozen: Fry as usual, adding a few extra minutes to ensure crispiness and thorough cooking.
- Storage: Cool completely before storing in an airtight container in the refrigerator for 4-5 days to prevent sogginess.
- Reheat: Warm in a 375 F oven for 15-20 minutes or air fryer for 10 minutes to restore crispiness.
- Make ahead: Prepare the balls a day in advance and freeze; fry or bake when ready to serve for convenience.
Nutrition
- Serving Size: 1 ball
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
