- 2 cups cold mashed potatoes
- 1 egg, lightly beaten
- 3/4 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/4 cup real bacon bits
- 1/2 cup dry bread crumbs
- Oil for frying
- Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.
- In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm. Yield: 6 servings.
Reviews for Fried Mashed Potato Balls
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"MimiFL4.......The recipe calls for "Mashed Potatoes", but doesn't say "Mashed Potatoes Made w/Butter & Milk". Perhaps the outcome might have been more successful if made w/potatoes that were just peeled, boiled & mashed........w/o adding any other ingredients except seasoning(?) Also, a few comments advised adding flour/bread crumbs to the Mashed Potatoes. When I first read this recipe, my first question was, "What does Mashed Potatoes really mean? My own Mashed Potatoes made w/butter, milk, garlic, S&P? Or literally, just Potatoes that have been Mashed?" It would be very helpful if the "Mashed Potato" step was clarified in the recipe. There's nothing more frustrating than a recipe that fails when frying w/oil is involved."
"Nothing but mush. I tried everything. Balls held together great until about 45 seconds in the oil, then they would start to fall apart. I tried adjusting the size (made them smaller) I tried adjusting the temperature of the oil (up and down). I tried adding more crumbs. I tried cooking them longer/shorter. Even cooking one at a time. Nothing. They would get a light brown, the cheese would start to melt, the breading would then fall off. Ugh. Eventually I just gave up and flattened them and cooked on a skillet with just a little cooking spray and cooked for five minutes each side. The flavor was eh. The mess was huge. The recipe was flawed-something was not taken into consideration in order to have a consistent result with all who tried it. I pride myself on being an excellent cook, so something has to be wrong...maybe the amount of butter or milk or whatever that people make their mashed potatoes out of makes a difference. So, just a little heads up before you try them...I wish I hadn't wasted my ingredients, time, and energy... I joined this site just to give this review so that others may be aware of what could happen...*sigh*"
"every one Loved them. Also when mixing my potatoes ,I mixed in some flour & mixed together. I made over or close to 100 as this was for a large dinner of about 27 people. I went by feel of the mixture. Also cooked in Deep Fryer and kept warmish/hot in oven. Another occasion I tried doing them the day before & heated in the oven."
"I had the same problem with them falling to pieces in the oil. So I prepared another egg wash, dipped them again and then rolled them a second time in the bread crumbs before cooking them in the oil and that worked like a charm. They were perfect after that. I will definitely make them again using the "double dip" method. They were a huge hit with the family!!"
"Followed the recipe. The balls just fell apart into bread crumbs"