PREP TIME: 15 MINS | COOK TIME: 5 MINS | TOTAL TIME: 20 MINS | YIELD: 6 people
These mashed potato balls are a great way to use leftover mashed potatoes. Golden brown potato balls loaded with bacon bits and shredded cheddar cheese deep-fried to crispy perfection.
Leftovers are no more with easy recipes like this. If you enjoy turning leftovers into something amazing and unexpected, I am pretty sure that you’ll dig this simple recipe. Feel free to use ingredients you like to make these mashed potato balls or just stick to the list of ingredients below. Either way, it is guaranteed that everyone will go crazy over these crispy and delicious mashed potato balls!
INGREDIENTS
1 large egg, lightly beaten
2 c. cold leftover mashed potatoes
1/2 c. dry bread crumbs
3/4 c. shredded cheddar cheese
1/4 c. real bacon bits
oil for deep frying
2 tbsp chopped Italian parsley leaves
HOW TO MAKE MASHED POTATO BALLS
Step 1: In a large bowl, place the mashed potatoes. Allow it to stand for about 30 minutes at room temperature. Then, stir in the egg along with the bacon bits, cheddar cheese, and chopped parsley.
Step 2: Combine the remaining ingredients until well blended.
Step 3: Into 1-inch balls, form the mixture and roll each ball in bread crumbs, making sure the balls are generously coated. Keep the balls in the fridge for about 15 to 30 minutes.
Step 4: Heat 1-inch oil in a skillet to 375 degrees F or 190 degrees C. Then, drop a couple of potato balls into the hot oil and fry until light brown. In paper towels, and transfer the fried potato balls when done. Repeat with the rest of the potato balls.
NOTES:
1. For this recipe, I don’t suggest using a loose variety of mashed potatoes as they will get disintegrated while deep-frying.
2. Make sure not to over fry the potato balls. Remove them from the oil as soon as the breadcrumbs are light brown.
NUTRITION FACTS:
Serving Size: 6 people, Amount Per Serving: Calories 174, Total Fat 5g, Saturated Fat 3g, Cholesterol 42mg, Sodium 185mg, Carbohydrates 23g, Fiber 1g, Sugar 1g, Protein 7g
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