Leftover Mashed Potato Balls, sinfully golden and crispy on the outside, but soft on the inside. These potato bites are simply delicious, and ridiculously easy to make.
After a big feast, leftovers are inevitable sometimes. I guess it makes sense to cook more and have some leftovers, rather than cook less, and not have enough food for your guests.
And if you had the best mashed potatoes ever and now you’ve got some left, you can either reheat it the following day, or make it into a spectacular appetizer.
These potato balls scream indulgence, and pure comfort food. They are highly addictive, some it might be better to make some more, just in case they disappear in seconds.
Yeah, they mashed potato bites are fried, so not that healthy, but now and then should be fine, right? I’ve never been a big fan of fried food, but how tasty is that, hey!
You can also bake them, just make sure you spray oil over, so they don’t stick to the pan, and you will get some crispy baked potato balls.
Since the mashed potatoes are already well season, you only need a bit of parmesan and herbs to be mixed with the breadcrumbs for extra taste.
And the process is fairly simple, you shape potato balls with your hands, dip them into flour first, then egg, then breadcrumbs.
And there’s a tip if you want super crispy potato balls: REFRIGERATE THE BALLS FOR AT LEAST HALF AN HOUR BEFORE FRYING.
In this way, they are firm, and the outside will crisp up nicely, giving you a lovely golden colour. This amout of oil depends entirely on how big your frying pan is, I would say you need at least one cup, but might need more though.
And there you have a great appetizer for your New Year’s Eve party, or any other party all year round. Or you can use the mashed potatoes to make some Mashed Potato Tuna Patties, Chickpea Potato Broccoli Patties or Healthy Baked Salmon Patties.
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Leftover Mashed Potato Balls, the best appetizer for your New Year's Eve party. Sinfully golden and crispy on the outside, but soft on the inside, these potato bites are simply delicious.
- 2 cups leftover mashed potatoes
- 2 eggs
- 1 cup flour
- 2 cups breadcrumbs
- 1 tsp parmesan
- 1 tsp Italian herbs
- a pinch of salt and black pepper
- oil to fry
Mix the parmesan and herbs with the breadcrumbs, then add the flour to a separate dish.
Beat the eggs, season with salt and pepper.
With your hands, shape 15 potato balls (more or less, depending on the size), then coat each one of them with flour, then dip into the egg, shaking off the excess egg, then coat with breadcrumbs.
Refrigerate for at least half an hour to firm up.
Heat up the oil into a deep pan, then fry the potato balls for 3-4 minutes until golden.
You might have to repeat the process a few times, depending on the size of your pan.