Crispy Fried Mashed Potato Balls
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These fried mashed potato balls are crispy, golden, and loaded with cheesy flavor. The perfect way to turn leftover mashed potatoes into an irresistible side or snack.
Fried Mashed Potato Balls Recipe
Crispy, golden, and full of cheesy flavor, these fried mashed potato balls are the ultimate comfort food. The creamy mashed potato filling is seasoned with Parmesan, garlic, and fresh chives, then coated in Panko breadcrumbs for an irresistible crunch.
They’re one of the best ways to turn simple mashed potatoes into a party-ready appetizer. Serve them for game day, the holidays or a cozy night in paired with marinara, garlic aioli, or ranch for dipping!
Why You’ll Love This Recipe
- Easy to make with simple pantry ingredients and leftover mashed potatoes.
- Customizable with different cheeses, herbs, and seasonings.
Ingredients Needed
Find the full recipe with directions.
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- Mashed potatoes: Cold mashed potatoes work best because they’re firmer and hold their shape when frying the potato balls.
- Parmesan cheese, grated: Adds salty, nutty flavor and helps bind the mixture.
- Garlic cloves, minced: Fresh garlic gives a savory, aromatic boost.
- Chives or green onions, chopped: Adds a fresh, mild onion flavor.
- Salt and black pepper: Enhances the flavor of both the potato mixture and the coating.
- All-purpose flour: First coating layer to help the egg stick.
- Eggs, beaten: Works as a glue so the breadcrumbs adhere.
- Panko breadcrumbs: Creates a light, extra-crispy crust.
- Italian seasoning: Adds a blend of herbs for extra flavor.
- Garlic powder: Boosts the savory taste in the coating.
- Smoked paprika (optional): Adds mild smokiness and color.
- Vegetable or canola oil: Neutral-flavored oil with a high smoke point, perfect for frying.
How to Make Fried Mashed Potato Balls
Start by adding the cold mashed potatoes, grated Parmesan, minced garlic, chopped chives, beaten egg, salt, and black pepper to a large mixing bowl.
Using a wooden spoon or spatula, mix until the potatoes are smooth and all the ingredients are evenly combined. The mixture should be thick enough to hold its shape, if it feels too soft, add an extra tablespoon of Parmesan.
Scoop out about a tablespoon of the potato mixture for each ball. A small cookie scoop works great for even portions. Roll the mixture between your palms to form a smooth ball, then place it on a parchment-lined baking sheet or tray. Repeat with the remaining mixture.
Next, set up a breading station with three shallow bowls. Fill the first bowl with all-purpose flour. In the second bowl, whisk the eggs until smooth. In the third bowl, stir together the Panko breadcrumbs, Italian seasoning, garlic powder, smoked paprika, salt, and pepper.
Working one potato ball at a time, roll it lightly in the flour, making sure it’s fully coated. Shake off the excess, then dip it into the beaten egg, turning it so every side gets covered. Finally, roll the ball in the seasoned breadcrumb mixture, pressing gently so the crumbs stick.
Heat about two inches of vegetable or canola oil in a deep, heavy-bottomed pot over medium heat until it reaches 350°F.
Carefully add a few coated potato balls to the hot oil, leaving enough space so they don’t touch. Fry for 3 to 4 minutes, turning occasionally with a slotted spoon, until they’re golden brown and crispy on all sides.
Once cooked, transfer the potato balls to a paper towel-lined plate to drain excess oil. Let them cool for a minute or two, then serve hot with marinara sauce, garlic aioli, ranch, or your favorite dip.
Recipe Tips
- Cold mashed potatoes hold their shape better. Chill potato balls for 15 minutes if they seem to soft before coating.
- If you don’t have a thermometer, test the oil by dropping in a breadcrumb, it should sizzle immediately and rise to the surface.
- Fry the potato balls in small batches so the oil stays hot.
- Avoid overcrowding the pot, as it will lower the oil temperature and make the fried potato balls greasy.
- Let the fried mashed potato balls drain well so the coating stays crisp.
Variations
- Cheesy center: Hide a cube of cheddar or mozzarella inside each ball.
- Spicy kick: Add cayenne pepper or chili flakes to the breadcrumb mix.
- Fresh herbs: Mix parsley, dill, or rosemary into the potato mixture.
Serving Suggestions
- Add a dip on the side such as marinara, garlic aioli, ranch, or honey mustard.
- Serve alongside grilled meats, burgers, or a salad.
- Perfect for party platters and game-day snacks.
More Appetizer Recipes
Fried Mashed Potato Balls
Ingredients
Potato Balls Mixture
- 2 cups cold mashed potatoes
- 1/2 cup Parmesan cheese , grated
- 2 cloves garlic , minced
- 2 Tablespooons chives or green onions , chopped
- 1/2 teaspoons salt
- 1/2 teaspoons black pepper
Coating
- 1/2 cup all-purpose flour
- 2 eggs , beaten
- 1 1/2 cups Panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoons smoked paprika , optional
- 1/4 teaspoons salt
- 1/4 teaspoons pepper
Frying
- vegetable or canola oil
Instructions
- Mix the filling. In a large bowl, stir together the mashed potatoes, Parmesan, garlic, egg, chives, salt, and pepper until the mixture is smooth and well combined.
- Shape into bites. Scoop about 1 Tablespoon of the potato mixture (I use a cookie scoop) and roll it into a ball. Place the balls on a parchment-lined tray or plate.
- Set up the coating stations. Use three shallow bowls and place the flour into one, add beaten eggs to another and then combine Panko, Italian seasoning, garlic powder, paprika, salt and pepper into the third.
- Coat the bites. Working one at a time, roll each ball in the flour, dip into the egg, then coat in the seasoned breadcrumbs. Press gently to help the coating stick.
- Fry until golden. Heat about 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Fry the bites in small batches for 3 to 4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- Serve and enjoy: Serve warm with your favorite dipping sauce like ranch, marinara or aioli.
Notes
FAQs
Store cooled fried mashed potato balls in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until crispy.
Use a 375°F oven or air fryer for a few minutes until hot and crunchy.
Yes! Arrange unbaked potato balls on a baking sheet, freeze until solid, then store in a freezer bag for up to 2 months. Fry or bake from frozen.
