Prep time: 20 mins | Cook time: 15 mins | Servings: 4-6
Ingredients
The Potato Filling
- 2 cups Cold mashed potatoes (stiff potatoes work best)
- 1/2 cup Shredded cheddar or mozzarella cheese
- 1/4 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley or dill, finely chopped
- 1 tsp Garlic powder
- Salt and black pepper to taste
The Crispy Coating
- 1 cup Panko breadcrumbs
- 2 Large eggs (beaten)
- 1/2 cup All-purpose flour
- Vegetable oil for frying
The Dipping Sauce
- 1/2 cup Sour cream or Greek yogurt
- 1 tbsp Melted butter
- 1/2 tsp Garlic salt
- Pinch of chopped herbs
Instructions
1. Form the Balls
- In a large bowl, mix the mashed potatoes, shredded cheese, Parmesan, garlic powder, and herbs.
- Scoop about a tablespoon of the mixture and roll it into a tight ball (about the size of a golf ball). If the mixture is too soft, chill it in the fridge for 30 minutes.
2. The Breading Station
- Set up three shallow bowls: one with flour, one with the beaten eggs, and one with the Panko breadcrumbs.
- Roll each potato ball in the flour, dip it into the egg, and finally roll it in the breadcrumbs until fully coated.
3. Frying
- Heat about 2 inches of oil in a deep skillet over medium-high heat.
- Fry the balls in batches for 2–3 minutes, turning them occasionally until they are golden brown and crispy on all sides.
- Remove and drain on paper towels.
4. Bake Option (Healthier)
- If you prefer to bake them, preheat your oven to 200°C (400°F). Place the balls on a parchment-lined tray, spray with a bit of oil, and bake for 15–20 minutes until golden.
Chef’s Tips
- Cold Potatoes are Key: Using leftover cold mashed potatoes makes them much easier to handle. If your potatoes are too creamy, add a tablespoon of flour or breadcrumbs to the mix to help them hold their shape.
- Cheese Core: For a “lava” effect, place a small cube of mozzarella inside the center of each ball before rolling.
These make a fantastic appetizer for parties or a fun side dish!
