Elevate your Thanksgiving feast with these delicious Crispy Fried Mashed Potato Balls! Imagine a perfect blend of crispy outer layers, creamy mashed potato goodness, and a cheesy surprise at the center.
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Crispy Fried Mashed Potato Balls
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 potato balls 1x
- Category: Side Dish
Ingredients
Scale
**For the Mashed Potato Filling:**
- 2–3 Russet or Yukon Gold potatoes (about 500g)
- 4 oz cream cheese (113g, softened)
- â…“ cup shredded cheddar cheese
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp chili flakes
- 1 tsp garlic powder
- 2–4 tbsp all-purpose flour
- 2 tbsp chopped fresh parsley
**For the Crispy Coating:**
- 1 ¼ cups crushed crackers (original, salted flavor)
- ¼ cup shredded parmesan cheese
- ½ tsp chili flakes
**For Assembly:**
- 1 8 oz block of mozzarella cheese (cut into large cubes (approximately ¾” each))
- 2 large eggs
Instructions
- Peel and cut the potatoes into cubes. Boil them until just tender, not mushy. Drain and mash in a bowl.
- Add the remaining mashed potato filling ingredients, adjusting flour if needed. The mixture should be soft but manageable. Refrigerate for 30 minutes if too sticky.
- Using a 2″ cookie scoop, form potato balls, gently pressing a mozzarella cube into the center. Aim for 10 balls.
- Freeze the balls for 30 minutes. In a bowl, combine crushed crackers, parmesan, and chili flakes.
- Whisk the eggs in another bowl. Coat each ball with egg, then the cracker mixture, and repeat for a double coating. Place on a tray and chill while you heat the oil.
- Heat 2″ of vegetable oil to 330F in a skillet. Fry the balls in batches for 6-8 minutes, flipping gently to ensure even cooking.
- Dab excess oil off the balls with a paper towel and serve hot with your favorite sauce!
- Remember, if you’re new to frying, try one ball as a test. Be gentle and flip the balls every minute while frying for a perfect, crispy result. Enjoy your Thanksgiving treat!
