Deep Fried Mashed Potato Balls
Credit: Taste of Home
4 med-lg (2 cups) Potatoes – (Milk & Butter to mash.)
1/2 cup Green Onions
1/4 cup Bacon Bits, Real
3/4 cup Cheddar Cheese, Grated
2-3 Eggs, Lightly Beaten
1 cup Bread Crumbs, Dry
Oil, For Frying/Deep Fryer
•Peel all the Potatoes, then chop them up into small, same size pieces, place in cold water, in cooking pot. Turn the potatoes on HIGH. Let them boil, until a fork easily pierces through them. When the potatoes are done, take off heat, drain the water, put potatoes back in pot. Add milk and butter (not to much- you can always add, but can’t take away), with a potato masher, mash the potatoes. Put the mashed potatoes in a med-lg mixing bowl and let cool until it is room temperature. (Put to the side).
•Chop up Green Onions, and grate your cheese, until you have the proper amounts.
•When Mashed Potatoes are room temperature, add in Green Onions (chopped), Bacon Bites (real), Cheddar Cheese (Grated), and 1 Egg (lightly beaten). Mix together well.
• In a bowl, crack 1 Egg, and beat it lightly. Pour some Bread Crumbs on your counter top.
•Take a small portion of your mashed potatoes mixture, and drop it back and fourth alternatively in each hand, forming a ball shape. Then dunk the ball in the egg, coating the whole thing, before rolling it in the bread crumbs. SEE NOTES.
•Once the ball is completely coated in bread crumbs, place it to the side, and repeat the steps, until all the mashed potatoes have been turned into balls, and coated in egg and bread crumbs. (If you run out of egg, crack another one, to coat the rest).
•Turn on your deep fryer, get it nice and hot! Ours sits at 375 C. Only cook 5-6 at a time, you don’t want the deep fryer to get cold, and not cook them properly.
•When your deep fryer is hot enough, drop 5-6 of the bread crumb coated mashed potatoes, for 2 minutes and 30 seconds. (Not a second longer!) Place on plate with paper towel to cool, repeat until all the balls are cooked. Let cool. (They are HOT!)
•Bring out a dipping, like sour cream!
MenuDuet’s Notes: In the picture displayed;
-We didn’t “roll” the potatoes in the bread crumbs, more like picked up the bread crumbs, and in our hands passed the mashed potato ball, back in fourth coating it in a layer of bread crumbs.
-We tried just frying them in a frying pan with oil, but it failed so bad, we brought the deep fryer out, and it worked wonders.
-We would probably add more bacon bites, onion and cheese, but for the “first time” combination, this is spot on, it will please anyone!
-You can use leftover mashed potatoes.
I know what you are thinking, what the heck is this, and is it really as good as you claim. The short answer to that, is Deliciousness and Heck Yeah! I admit, I was skeptical, I thought, there is no way these are going to taste good… well they do taste good, REALLY GOOD.
Alright, alright, alright, its true, I’ve always been a mashed potato fiend, but even my partner and son couldn’t put them down, they were amazing, soft, and all melted in the center with a light bread crumb hugging it, keeping it nice and warm.
Another good point about the bread crumb layer, is that it keeps all the heat in, so if you had these as an appetizer, they would stay warm for a nice amount of time.
So during our first attempt we didn’t have the egg bath before the crumbs, and we feel that’s why the potato balls broke apart in the oil, (when we tried cooking them with a frying pan and oil). So after that failed attempt, we grabbed an egg, beat it lightly, and dunked the balls in, and breaded them again, stuck them in the deep fryer, for a more, complete cook, and voila, success! A now we have another fabulous recipe to share and eat with friends! Sometimes its great to try new things!
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I took the picture displayed, with my camera.