Description
These Garlic Potato Balls are crispy on the outside, cheesy on the inside, and bursting with garlicky flavor. They make a perfect appetizer or party snack that will have everyone coming back for more.
Ingredients
Scale
Main Ingredients:
- 2 cups mashed potatoes (well chilled)
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley (chopped)
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Coating and Frying:
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 ½ cups breadcrumbs (plain or seasoned)
- vegetable oil for frying
Instructions
- Prepare the Potato Mixture: In a mixing bowl, combine the chilled mashed potatoes, cheddar cheese, parsley, garlic, salt, and pepper. Mix well until evenly combined.
- Shape the Potato Balls: Scoop out about 1 tablespoon of the mixture and roll into a ball. Repeat until all the mixture is used.
- Coat and Refrigerate: Place the flour, beaten eggs, and breadcrumbs in three separate bowls. Dredge each potato ball in flour, dip in egg, then roll in breadcrumbs until fully coated. Refrigerate the coated balls for 15–20 minutes to help them firm up.
- Fry the Potato Balls: Heat vegetable oil in a deep skillet or pot over medium heat. Fry the potato balls in batches for 2–3 minutes, or until golden brown and crispy.
- Serve: Remove the fried potato balls with a slotted spoon, drain on paper towels, and serve warm.
Notes
- For a cheesier center, stuff each ball with a small cube of mozzarella before rolling.
- You can also bake them at 400°F for 20 minutes for a lighter version.
- Great with ranch, sour cream, or spicy aioli for dipping.
Nutrition
- Serving Size: 2 balls
- Calories: 140
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
