Fried Mashed Potato Balls
Cold mashed potatoes get mixed with goat cheese and chives, rolled into balls, and coated in a crispy panko shell before a quick fry turns the outside golden and crunchy while the inside stays warm and creamy.
Servings: 16 balls
Ingredients
- vegetable or canola oil for frying
- 2 cups leftover mashed potatoes cold from the fridge
- 1 cup goat cheese about 125 grams
- 2 eggs
- 1/3 cup chives finely chopped
- 1/3 cup all purpose flour
- 1 cup panko
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- In a large bowl, combine the cold mashed potatoes, goat cheese, chives, garlic powder, onion powder, salt, and black pepper. Mix until well combined. Cold mashed potatoes straight from the refrigerator are ideal, as they are easier to shape.
- Set out three small-to-medium bowls. Add the flour to the first bowl, beaten eggs to the second bowl, and panko breadcrumbs to the third. Season the breadcrumbs with a pinch of salt and pepper (if they are unseasoned).
- Using a tablespoon or small cookie scoop, portion about 2 tablespoons of the potato mixture. Roll each portion into a ball. If the mixture feels too soft or the balls are not holding their shape, place them in the freezer for 10 minutes to firm up.
- Coat each potato ball in flour, gently shaking off any excess. Dip it into the beaten egg, then roll it in the panko breadcrumbs until evenly coated. Set aside and repeat with the remaining potato balls.
- In a small pot, heat about 3 inches of vegetable oil over medium-high heat. Heat the oil to 360°F. If you do not have a thermometer, dip the end of a wooden spoon into the oil—if small bubbles form around it, the oil is ready.
- Using a slotted spoon, gently lower the potato balls into the hot oil in small batches. Do not overcrowd the pot, as this can cause the balls to stick together and lower the oil temperature. Gently stir them at the beginning of frying to prevent sticking.
- Fry for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to a paper towel-lined platter or bowl to drain excess oil.
- Repeat with the remaining potato balls. Serve hot and crispy with sour cream for dipping.
Nutrition
Calories: 90kcal | Carbohydrates: 9g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 27mg | Sodium: 126mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg
