Fried Mashed Potato Balls

Fried Mashed Potato Balls are a great appetizer or snack. You can use any sort of mashed potato, just be sure that they are not too thin or runny else it will be hard to roll into balls to fry. These Potato balls are coated in bread crumbs, dipped in egg mixture coated in bread crumbs again and deep fried till its golden and crispy. They can be served plain or with a dipping sauce on the side. These irresistible appetizer or a quick lunch is loaded with loaded with mashed hard-boiled eggs, parsley, garlic, flour and then pan-fried until nice and crispy. One thing is certain, after serving a plate full of this real treat, anyone who consumes this will sure rave about them. Moreso, this recipe can be made as a quick lunch or dinner when there is some leftover mashed potatoes on hand. These potato balls are impossible to resist and here is how to go about it. Let's get cooking!

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 3

HOW TO MAKE MASHED POTATO BALLS.

Making mashed potatoes balls, is as easy as making mashed potatoes.

• Peel, wash, cut potatoes in cubes, boil and mash potatoes.
• Mix in some mashed hard boiled eggs, parsley, garlic and flour. Mix well to combine.
• Roll into balls, dip in egg, then roll in breadcrumbs.
• Pan-fry the balls in oil until they’re nice and crispy.

CAN LEFTOVER MASHED POTATOES BE USED?

Absolutely, just transform it into a melt-in-your-mouth, crisp yet creamy fried mashed potato balls. This great recipe can help you transform leftover mashed potatoes into something new and fresh. There is too much moisture (butter/cream) in mashed potatoes and when the balls are fried, they can split open. Well, you can add flour if you are concerned, roll the balls in bread crumbs, eggs and fry them. If they split open, add an extra egg to the potatoes.

INGREDIENTS

• 3 medium Potatoes (cooked and mashed)
• 1 cup of bread crumbs
• 2 medium eggs for dipping
• 2 large hard boiled Eggs (mashed with a fork)
• 1/2 tablespoon salt
• 1/2 tsp chilli pepper
• 3 cups Vegetable oil (for deep frying)
• 2 cloves minced garlic
• 2 tablespoon chopped Parsley
• 2 tablespoon all Purpose flour

DIRECTIONS

1. Peel and cube potatoes into medium cube sizes and boil them in salted water completely submerged in a sauce pan till they are tender. (It should not be mushy). Drain potatoes once cooked and set aside to cool off for a bit.
2. In a bowl, mash potatoes with a potato masher. Add pepper, parsley, garlic, mashed boiled eggs and all purpose flour. Mix everything to combine. (You can adjust the seasoning if needed)
3. The mixture should be soft and slightly sticky but firm enough that it can be turned into balls. (You can adjust flour but donot add too much, if potates still feel too sticky, refrigerate for 30 minutes)
4. Place breadcrumbs in a shallow bowl, whisk eggs in a shallow bowl too.
5. Scoop out about 1 - 2 tablespoons mashed potato mixture and roll it into a ball. Roll it in the egg and dredge it in the bread crumbs. Repeat the rolling, breading and coating process until the mashed potato mixture is finished.
6. Line a plate with paper towels. Pour vegetable oil into a pan. You should have at least 2" (inch) of oil. Heat it over medium-high heat, once hot, adjust the heat to medium.
7. Carefully place the breaded balls into the hot oil. Fry them for a few minutes, turning them as needed until they are evenly dark golden brown.
8. If the coating browns too fast, reduce the heat. You want the inside of the ball to heat up before the coating turns too brown. It can help to use a deep fry thermometer to measure the heat.
9. Fry the potato balls in batches. Don't overcrowd the pan or they won't cook evenly. Once they are cooked, use a slotted spoon to transfer them to a plate lined with paper towels to drain and absorb excess oil. Serve them warm.

You can garnish them with freshly ground black pepper and chopped herbs like parsley. They are delicious plain and also great with any dipping sauce of your choice.

HOW LONG WILL THESE LAST IN THE FRIDGE?

• Fried mashed potato balls can last in the fridge for 2-3 days in an air-tight container.
• To reheat leftover mashed potato balls, bake them in a 350-degree oven for about 15 minutes, or until they are warmed through.

CAN FRIED MASHED POTATOES BE FROZEN?

• Fried mashed potato balls freeze very well. To do so, let them cool completely then transfer them to a tray and put them into your freezer in a freezer-safe bag.
• To reheat frozen fried potato balls, bake them from frozen in a 420-degree oven for about 20 minutes.

RECIPE UPGRADE

If you are looking for a recipe upgrade, here are a few ideas;

• Place the potato balls into the freezer for an hour or two before you deep fry them.
• Coat the potato balls with flour or corn starch before you do the egg and bread crumb dredge.
• Do a double dredge! (steps 1, 2, 3 here help prevent the balls from falling apart during frying.)
• Putting a cube of cheese in the middle when you form the balls, it will give these potato balls a burst of melty flavor.
• Consider substituting pork rind crumbs instead of bread crumbs to cut carbs and add a twist of flavor but if you donot find the former, the latter works just fine.
• You can combine grated cheese, chives and bacon as well to your mashed potato mixture. This combination is as well, irresistible.

NUTRITION FACTS

Per Serving

Calories: 902
Fat: 62g
Carbs: 72g
Protein: 17g
Fibre: 5g
Sugar: 5g
Calcium: 117mg
Iron: 4mg
Potassium: 935mg
Vitamin A: 159mcg
Vitamin C: 30mg
Sodium: 1277mg
Cholesterol: 265mg