Fried Mashed Potato Balls Recipes

DEEP FRIED MASHED POTATO BALLS

Steps:

• Beat the large Egg (2) in a mixing bowl. Season with Ground Black Pepper (to taste) and Sea Salt (to taste) and set aside.
• Place Corn Starch (1/2 cup) in a shallow dish.
• Place Breadcrumbs (1 cup) in another shallow dish.
• Begin making Deep Fried Mashed Potato Balls by first forming the balls: Take enough of the Mashed Potatoes (2 cup) into your hands and rolling into 1-inch balls.
• Dip the ball into the egg mixture, then into the cornstarch, then back into the egg mixture, and finally into the breadcrumbs, tossing it gently to get it completely coated.
• Once it is completely coated, place it on a waiting plate, and repeat the process with the remaining cold mashed potatoes. You will get about 15 balls (or more if you make them a bit smaller than mine).
• When the balls are formed and coated, place them in the refrigerator or freezer to get them very cold, but not frozen.
• When ready to deep-fry the balls, put a little more than an inch of Peanut Oil (as needed) in a heavy pot over medium heat. Let the oil get to about 350 degrees F (180 degrees C). Place a ball on a slotted spoon and ease it into the hot oil. It should sizzle.
• When they are nice and brown, remove them from the hot oil with a slotted spoon, and place them on a paper towel-lined plate to drain. Repeat this process until all coated potato balls have been deep-fried.
• Transfer the drained mashed potato balls to a nice serving plate, and garnish with Fresh Parsley (1 sprig). Serve immediately, because they are best when hot!

FRIED MASHED POTATO BALLS

Steps:

• Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

FRIED MASHED POTATO BALLS

Steps:

• Stir together cold mashed potatoes, cheese, bacon, chives, garlic powder, pepper, 2 tablespoons of the flour, and ¼ teaspoon of the salt in a large bowl until combined. Place remaining 1 cup flour in a shallow dish. Place beaten eggs in a second shallow dish. Place breadcrumbs in a third shallow dish. Using a 1 ½ -inch cookie scoop, portion mashed potato mixture; roll into balls with hands. Dredge ball in flour; shake off excess. Dip ball in eggs, letting excess drip off; roll in panko, gently pressing to adhere breadcrumbs to egg. Place on a parchment paper-lined baking sheet. Repeat with remaining mashed potatoes. Refrigerate, uncovered, 15 minutes.
• Meanwhile, heat 1 inch of oil in a large cast-iron skillet over medium-high until deep-fry thermometer registers 350°F, adjusting heat as needed to maintain temperature. Working in batches, add coated potato balls; fry, stirring frequently, until golden brown, 2 to 3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with remaining balls. Sprinkle with remaining salt while still hot. Garnish with additional chives, if desired.

FRIED MASHED POTATO BALLS

Steps:

• Microwave potatoes as directed on package. Spoon into large bowl; mash until smooth. Cool 5 min.
• Whisk eggs in medium bowl until blended. Place bread crumbs in separate medium bowl.
• Heat oil in large deep skillet to 375°F. Meanwhile, add remaining ingredients to potatoes; mix lightly. Roll into 24 balls, using about 2 Tbsp. potato mixture for each ball.
• Dip potato balls, 1 at a time, into eggs then bread crumbs, turning to evenly coat all sides of each ball with each ingredient. Place in single layer on baking sheet.
• Add potato balls to hot oil in small batches; fry 5 min. or until golden brown on all sides, turning once. Drain on paper towels.