Fried mashed potato balls are a classic side dish made by boiling potatoes and mashing them with milk, yeast, flour and oil. After letting them rise, add the seasoning and fry until golden brown.
They are perfect to serve with any sauce or chutney. Potatoes are considered a comfort food and can be enjoyed boiled, baked or fried. These potato balls are easy to make and perfect as an appetizer or side to almost any meal.
Can these fried mashed potato balls be made in advance?
You can make these balls in advance, but I recommend not frying them until you’re ready to serve them. Instead, you can store the fully assembled balls in the refrigerator for 1 to 2 days or in the freezer for several weeks. Just make sure they are properly covered. If they are frozen, let them thaw in the refrigerator overnight, then fry them.
Tips and alternatives
Adding potatoes to already boiling water can result in uneven cooking and lumpy mashed potatoes, try covering the potatoes with cold water in your saucepan and bringing them to a boil, this will prevent them from cooking unevenly and they will be completely smooth.
You can add small cubes of mozzarella or cheese of your choice to the center before rolling them into balls. Be careful to place them in the center when assembling, otherwise they may burst during frying.
You can replace the breadcrumbs with panko or crushed crackers.
If you have leftover mashed potatoes and want to use them to make something different, they work great in this recipe.
How to Keep Fried Mashed Potato Balls Crispy
You can store these balls in an airtight container in the refrigerator for 5 days. To reheat, I recommend using an air fryer or the oven at 350F until completely warmed through.
Ingredients
boiled potatoes
180g
Dry yeast
4g
Milk
100 ml (1/2 cup)
All purpose flour
250g (2 cups)
cooking oil
15 ml (1 tablespoon)
Green onion
this
Frying oil
How to Make Fried Mashed Potato Balls
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