Golden, crispy, and oozing with melted cheese—these Crispy Fried Mashed Potato Balls are everything you love about comfort food in one bite! Whether you’re looking for a fun appetizer, a creative way to use up leftover mashed potatoes, or just an excuse to indulge, this recipe is a must-try. Trust me, these little bites of joy disappear fast!
Why You’ll Love Crispy Fried Mashed Potato Balls These aren’t just your average mashed potatoes—they’re next-level delicious. Is this Crispy Fried Mashed Potato Balls recipe for you? Let’s see. It’s…
- Crispy on the outside – Thanks to a perfectly seasoned cracker crust.
- Cheesy and creamy inside – A dreamy mashed potato filling with cheddar and cream cheese.
- Stuffed with melty mozzarella – Because everything’s better with gooey cheese in the center.
- Perfect for dipping – Serve with marinara, ranch, or your favorite sauce.
- Fun to make and eat – A guaranteed crowd-pleaser at any gathering.
Ingredients in Crispy Fried Mashed Potato Balls Here’s what makes these potato balls so irresistible:
Mashed Potato Filling – Creamy, seasoned mashed potatoes made with cream cheese, cheddar, and a touch of spice.
Crispy Coating – Crushed crackers mixed with Parmesan and chili flakes for the ultimate crunch.
Mozzarella Center – A cube of melty mozzarella in the middle makes every bite extra indulgent.
Egg Wash & Frying – A simple egg dip ensures the coating sticks perfectly before frying to golden perfection.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions Let’s dive into the steps to create this crispy, cheesy masterpiece:
Prepare the Mashed Potatoes: Boil the potatoes until fork-tender, then mash with cream cheese, cheddar, salt, pepper, chili flakes, garlic powder, and parsley. Mix in flour to help bind the mixture.
Shape the Balls: Scoop small portions of mashed potatoes, flatten them slightly, and place a cube of mozzarella in the center. Roll into smooth balls, ensuring the cheese is fully enclosed.
Coat for Crispiness: Beat the eggs in one bowl. In another, mix crushed crackers, Parmesan, and chili flakes. Dip each potato ball into the egg wash, then roll in the cracker mixture to coat evenly.
Fry to Perfection: Heat vegetable oil in a deep pan over medium heat. Fry the potato balls in batches until golden brown and crispy. Drain on paper towels.
Serve and Enjoy: These taste best hot and fresh, with your favorite dipping sauce on the side!
Nutrition Information (Per Serving)
- Serving Size: 2 potato balls
- Calories: 280
- Sugar: 1g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
How to Serve Crispy Fried Mashed Potato Balls
- With a Dip: Serve with marinara, sour cream, or garlic aioli for an extra flavor boost.
- As a Party Snack: Perfect for game nights, gatherings, or holiday appetizers.
- Alongside a Meal: Pair with grilled meats or a fresh salad for a satisfying side dish.
- Just as They Are: Honestly, they’re so good, you don’t need anything extra!
Additional Tips
- Use Starchy Potatoes: Russet or Yukon Gold potatoes work best for a creamy texture.
- Chill Before Frying: Refrigerating the shaped balls for 15-20 minutes helps them hold their shape while frying.
- Double-Coat for Extra Crunch: For an even crispier coating, dip the balls in egg and breadcrumbs twice before frying.
- Bake Instead of Frying: If you prefer, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Make Ahead: Freeze uncooked potato balls on a tray, then store in a freezer bag. Fry straight from frozen!
Final Thoughts
If you love crispy, cheesy bites of heaven, these Crispy Fried Mashed Potato Balls are calling your name! Whether you’re making them for a party or just treating yourself, they’re guaranteed to be a hit. So, what are you waiting for? Let’s get frying!
Crispy Fried Mashed Potato Balls
Ingredients
- Mashed Potato Filling:
- 500 g potatoes 2-3 Russet or Yukon Gold
- 4 oz cream cheese room temperature (113g)
- ⅓ cup shredded cheddar cheese
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp chili flakes
- 1 tsp garlic powder
- 2-4 tbsp all-purpose flour
- 2 tbsp chopped fresh parsley
- Crispy Coating:
- 1 ¼ cup crushed crackers original, salted flavor
- ¼ cup shredded Parmesan cheese
- ½ tsp chili flakes
- Assembly:
- 1 8 oz block of mozzarella cheese cut into ¾” cubes
- 2 large eggs
- Frying:
- Vegetable oil
Instructions
- Boil the potatoes: Peel and cube the potatoes. Boil in water until just tender, then drain.
- Mash & mix: Transfer to a bowl and mash. Mix in cream cheese, cheddar cheese, salt, pepper, chili flakes, garlic powder, parsley, and flour. Adjust flour as needed to form a manageable dough.
- Chill the mixture: If too sticky, refrigerate for 30 minutes.
- Form the balls: Use a 2” scoop to portion the potato mixture. Press a mozzarella cube into the center, ensuring an even coating of potato around it. Repeat for all balls (10 total).
- Freeze: Place on a parchment-lined tray and freeze for 30 minutes.
- Prepare coatings:
- In one bowl, mix crushed crackers, Parmesan, and chili flakes.
- In another bowl, whisk the eggs.
- Double coat the potato balls: Dip each ball into egg, then cracker mixture, then egg again, and finish with another cracker coating. Press the crumbs in gently. Refrigerate while heating oil.
- Heat oil: In a heavy-bottomed skillet, heat 2 inches of oil to 330°F (165°C).
- Fry in batches: Cook 6-8 minutes, turning occasionally for even browning. Avoid overheating to prevent bursting.
- Drain & serve: Dab excess oil with a paper towel and serve hot with your favorite dipping sauce!
