Got some leftover mashed potatoes staring at you from yesterday’s dinner? Let’s turn them into something truly magical! These mashed potato balls are like little bites of heaven—crispy on the outside, fluffy on the inside, and bursting with cheese and bacon. Trust me, they’re even better than you can imagine!
Crispy Cheesy Mashed Potato Balls
Ingredients
**Filling:**
- 3 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup cooked beef bacon chopped
- 2 tablespoons finely chopped parsley
**Flour Coating:**
- 3/4 cup all-purpose flour
- 1/2 teaspoon chili powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
**Wet Coating:**
- 2 large eggs
**Panko Coating:**
- 1 1/3 cup panko breadcrumbs
- 1/2 teaspoon chili powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, mix together flour, chili powder, Italian seasoning, garlic powder, salt, and black pepper.
- In another small bowl, whisk the eggs.
- In a third bowl, combine panko breadcrumbs, chili powder, Italian seasoning, garlic powder, salt, and black pepper. Set aside.
- In a mixing bowl, mix leftover mashed potatoes, cheddar cheese, bacon, and parsley until firm enough to hold its shape.
- Roll about 3 tablespoons of the potato mixture into balls and place them on a tray.
- Freeze the balls for 30 minutes to 1 hour.
- Dip each ball into the flour mixture, then into the egg mixture, and finally into the panko breadcrumb mixture. Repeat for all the balls.
- Heat vegetable oil in a frying pan to 350°F for shallow frying.
- Fry the balls until golden brown all around, frying in batches to avoid overcrowding.
- Remove from oil and let drain on a wire rack.
- Enjoy them while they’re warm!
Notes
- Make sure the oil isn’t too hot to prevent the balls from leaking or popping open.
- Use just enough oil for shallow frying, about 1/3 of the way up the balls.
- Ensure your mashed potatoes are firm enough to hold their shape to prevent them from falling apart during frying.