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Recipes
Deep Fried Mashed Potato Balls
Recipe

8 INGREDIENTS • 10 STEPS • 30MINS

Deep Fried Mashed Potato Balls

5
7 ratings
Everyone's favorite side dish, now deep-fried! This is a great accompaniment to any dish you would serve with potatoes, or as a party appetizer with your favorite dipping sauce.
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Betty's Kitchen
I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.
https://www.youtube.com/user/bettyskitchen
Everyone's favorite side dish, now deep-fried! This is a great accompaniment to any dish you would serve with potatoes, or as a party appetizer with your favorite dipping sauce.
30MINS
Total Time
$1.99
Cost Per Serving
Ingredients
Servings
4
US / Metric
Ground Black Pepper
to taste
Ground Black Pepper
or Seasoned Pepper
Sea Salt
to taste
Breadcrumbs
1 cup
Breadcrumbs
Peanut Oil
as needed
Peanut Oil
about 6 cups, for frying
Nutrition Per Serving
VIEW ALL
Calories
397
Fat
10.5 g
Protein
8.8 g
Carbs
65.1 g
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Deep Fried Mashed Potato Balls
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Betty's Kitchen
I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.
https://www.youtube.com/user/bettyskitchen
Cooking InstructionsHide images
step 1
Beat the large Eggs (2) in a mixing bowl. Season with Ground Black Pepper (to taste) and Sea Salt (to taste) and set aside.
step 1 Beat the large Eggs (2) in a mixing bowl. Season with Ground Black Pepper (to taste) and Sea Salt (to taste) and set aside.
step 2
Place Corn Starch (1/2 cup) in a shallow dish.
step 3
Place Breadcrumbs (1 cup) in another shallow dish.
step 4
Begin making Deep Fried Mashed Potato Balls by first forming the balls: Take enough of the Mashed Potatoes (2 cups) into your hands and rolling into 1-inch balls.
step 5
Dip the ball into the egg mixture, then into the cornstarch, then back into the egg mixture, and finally into the breadcrumbs, tossing it gently to get it completely coated.
step 6
Once it is completely coated, place it on a waiting plate, and repeat the process with the remaining cold mashed potatoes. You will get about 15 balls (or more if you make them a bit smaller than mine).
step 7
When the balls are formed and coated, place them in the refrigerator or freezer to get them very cold, but not frozen.
step 7 When the balls are formed and coated, place them in the refrigerator or freezer to get them very cold, but not frozen.
step 8
When ready to deep-fry the balls, put a little more than an inch of Peanut Oil (as needed) in a heavy pot over medium heat. Let the oil get to about 350 degrees F (180 degrees C). Place a ball on a slotted spoon and ease it into the hot oil. It should sizzle.
step 9
When they are nice and brown, remove them from the hot oil with a slotted spoon, and place them on a paper towel-lined plate to drain. Repeat this process until all coated potato balls have been deep-fried.
step 10
Transfer the drained mashed potato balls to a nice serving plate, and garnish with Fresh Parsley (1 sprig). Serve immediately, because they are best when hot!
step 10 Transfer the drained mashed potato balls to a nice serving plate, and garnish with Fresh Parsley (1 sprig). Serve immediately, because they are best when hot!
Tags
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Appetizers
Dairy-Free
American
Budget-Friendly
Comfort Food
Shellfish-Free
Vegetarian
Potatoes
Game Day
Side Dish
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