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Crispy Cheesy Mashed Potato Balls

Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Appetizer
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.