Description
Crispy and flavorful Fried Mashed Potato Balls made with leftover mashed potatoes, crispy bacon, sharp cheddar cheese, and fresh chives. These bite-sized snacks are coated with panko breadcrumbs and cooked until golden brown, either by traditional frying or air frying, making them a perfect appetizer or side dish.
Ingredients
Units
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
Breading
- 2 eggs, beaten
- 1 1/3 cups panko bread crumbs
For Frying
- Vegetable oil, for frying
Instructions
- Prepare the Mashed Potato Mixture: In a large bowl, combine the leftover mashed potatoes with cooked and crumbled bacon, shredded cheddar cheese, sliced chives, and garlic powder. Season well with kosher salt and freshly ground black pepper. Stir thoroughly until all ingredients are evenly incorporated.
- Form and Bread the Potato Balls: Place the beaten eggs and panko bread crumbs in separate shallow bowls. Using a small cookie scoop or your hands, scoop out 1 to 2 inch portions of the potato mixture and roll them into balls. Dip each ball first into the beaten eggs, then coat evenly with panko breadcrumbs. Repeat until all the mashed potato mixture has been shaped and breaded.
- Cook the Potato Balls by Frying: For frying on stovetop, heat about 3 inches of vegetable oil in a large cast iron skillet to 375°F, using a candy thermometer to monitor the temperature. Fry the potato balls in batches without overcrowding the pan until they are golden brown on all sides, about 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Immediately season with more salt.
- Cook the Potato Balls by Air Frying: If using an air fryer, preheat it to 375°F. Arrange coated potato balls in a single layer in the air fryer basket, working in batches if necessary. Air fry until the panko coating is golden and crispy, approximately 10 minutes. Once cooked, season immediately with salt before serving.
Notes
- Ensure the oil temperature is maintained at 375°F during frying to achieve a crispy crust without absorbing excess oil.
- Leftover mashed potatoes that are too wet may require the addition of a bit of flour or extra panko to help with shaping the balls.
- For a vegetarian option, omit bacon or substitute with a plant-based bacon alternative.
- Use a thermometer when frying for best results and safety.
- These potato balls are best served hot and fresh for optimum crispness.
Nutrition
- Serving Size: 1 serving (about 5 potato balls)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 80 mg
