Fried Mashed Potato Balls with Bacon and Cheddar Recipe
Crispy on the outside and creamy on the inside, these Fried Mashed Potato Balls are a delicious way to transform leftover mashed potatoes into a flavorful appetizer or snack. Enhanced with bacon, cheddar cheese, chives, and a crispy panko coating, they can be cooked either by frying on the stovetop or using an air fryer for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
- Diet: Low Lactose
Ingredients
Units
Scale
Mashed Potato Mixture
- 3 cups leftover mashed potatoes
- 3 slices bacon, cooked and crumbled
- 2/3 cup shredded cheddar cheese
- 2 Tbsp. thinly sliced chives
- 1 tsp. garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Coating
- 2 eggs, beaten
- 1 1/3 cups panko bread crumbs
For Cooking
- Vegetable oil, for frying (if using stovetop method)
Instructions
- Prepare the mixture: In a large bowl, combine the leftover mashed potatoes with cooked and crumbled bacon, shredded cheddar cheese, thinly sliced chives, and garlic powder. Season the mixture generously with kosher salt and freshly ground black pepper. Stir well until all ingredients are thoroughly incorporated.
- Form the potato balls: Place the beaten eggs in one shallow bowl and the panko bread crumbs in another. Using a small cookie scoop, scoop out 1 to 2 inch portions of the mashed potato mixture and roll them into balls with your hands. Dredge each ball first in the beaten eggs, then coat evenly with panko bread crumbs. Repeat until all mixture is used.
- Cook stovetop (Frying): Heat about 3 inches of vegetable oil in a large cast iron skillet over medium-high heat until a candy thermometer reads 375°. Fry the potato balls in batches, turning occasionally, until they are golden brown and crispy on all sides, about 2 to 3 minutes per batch. Drain the fried potato balls on a paper towel-lined plate and season immediately with additional kosher salt before serving.
- Cook air fryer (Air Frying): Arrange the prepared potato balls in a single layer in the basket of an air fryer, ensuring enough space between each for air circulation. Cook at 375° Fahrenheit for about 10 minutes or until the panko coating turns golden brown and crisp. Season immediately with kosher salt before serving.
Notes
- Use leftover mashed potatoes that are fairly dry for best results; overly creamy mashed potatoes may require adding a bit of flour or breadcrumbs to help the balls hold their shape.
- Substitute bacon with smoked turkey or omit for a vegetarian version (skip bacon and increase cheese and chives).
- For extra crispiness, double dredge in egg and panko before cooking.
- If frying stovetop, carefully monitor the oil temperature to maintain 375° F to avoid greasy or soggy balls.
- Serve with sour cream, ranch dressing, or a spicy dipping sauce for added flavor.
