Crispy Cheesy Mashed Potato Balls
Servings 22
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.