Mashed Potato Balls

4.46 from 11 votes

Fried Leftover Mashed Potato Balls, sinfully golden and crispy on the outside, but soft on the inside. These easy potato bites are simply delicious, and ridiculously easy to make. The best way to use up leftover mash from big celebrations like Thanksgiving, Christmas or Easter, these potato balls are a big hit with kids and adults alike. Serve them as a snack or a nice appetizer.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: International

Servings: balls

Calories: 124kcal

Author: Daniela Apostol

Ingredients

2 cups leftover mashed potatoes
2 eggs
1 cup flour
2 cups breadcrumbs
1 teaspoon parmesan
1 teaspoon Italian herbs
a pinch of salt and black pepper
oil to fry

Metric - US Customary

Instructions

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.

Notes

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 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.
The amount of oil used depends entirely on how big your frying pan is, I would say you need at least one cup, but might need more though.

Nutrition