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Mashed Potato Balls

Crispy mashed potato balls combine cold mashed potatoes, sharp cheddar, and green onions inside a panko crust. Chill the shaped balls, then fry them until deep golden brown for a crunchy appetizer with a soft center.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling and resting 32 minutes
Total Time 1 hour 4 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the potato balls
  • 3 cup mashed potatoes cold, firm
  • 1 cup sharp cheddar cheese shredded
  • 2 tbsp green onions thinly sliced
  • 0.25 tsp black pepper
For the coating and frying
  • 0.5 cup all-purpose flour
  • 2 eggs large
  • 1.5 cup panko breadcrumbs
  • 6 cup vegetable oil for frying

Equipment

  • 1 5-quart Dutch oven

Method
 

Make and chill the potato balls
  1. In a medium bowl, mix the mashed potatoes, cheddar, green onions, and black pepper until evenly combined.
  2. Shape the mixture into 12 balls about 1 1/2 inches wide.
  3. Place the balls on a parchment-lined baking sheet and refrigerate for 30 minutes.
Coat and fry the balls
  1. Put the flour in a shallow bowl.
  2. Beat the eggs in a second shallow bowl.
  3. Put the panko in a third shallow bowl.
  4. Roll each chilled ball in flour.
  5. Dip each ball in the egg.
  6. Coat each ball evenly in panko.
  7. Heat the oil in a 5-quart Dutch oven over medium heat to 350°F, using a deep-fry thermometer to monitor the temperature.
  8. Fry the balls in batches, turning occasionally, for 3 to 4 minutes per batch until deep golden brown; keep the oil near 350°F and avoid crowding the pot.
  9. Transfer the balls to a wire rack to drain.
  10. Let the balls rest for 2 minutes before serving.

Notes

Keep the oil near 350°F and fry in uncrowded batches for an even crisp coating. Refrigerate leftovers for up to 3 days; freeze yes. For a gluten-free option, use gluten-free flour and panko.