FRIED MASHED POTATO BALLS
Got some leftover mashed potatoes? Heating it won't bring back the flavor and creamy texture, but you can use it to make something completely different. These mashed potato balls, seasoned with seven spices, turmeric, and paprika, make for a perfect snack. Serve them with a good sauce or dip, and they're sure to become one of your favorites!
Provided by Vlad Popa
Categories dairy-free, Fruit & vegetables, hot & spicy, nut-free, Party, salty, Starters & snacks, vegetarian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Place the cooked potatoes in a large bowl and mash them.
- Add the flour, 1 tablespoon breadcrumbs, the chopped onion, parsley, salt, and seven spices. Mix with a fork until smooth.
- Place the remaining breadcrumbs in a separate bowl. Add the paprika powder, turmeric, and a pinch of salt.
- Just before you start making the balls, pour a bit of olive oil on your hands and rub them. This will prevent the mixture from sticking to your hands.
- Pinch off a piece of the mixture and gently roll it between your hands to form a 1/2-inch (3-4 cm) balls. Continue shaping until all the mixture is used.
- Coat them with the breadcrumb mixture.
- Heat the vegetable oil in a skillet over high heat. Start cooking the balls until golden and crispy.
- Serve them with your favorite dip!
Nutrition Facts : Calories 295 calories, Protein 42 grams, Fat 6 grams, Carbohydrate 12 grams
DEEP FRIED MASHED POTATO BALLS
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.
Provided by Betty's Kitchen
Categories Budget-Friendly Vegetarian Pescatarian Finger Food Comfort Food Easy Quick Dairy-Free Shellfish-Free Soy-Free Game Day Entertaining Freezer Fish-Free Fridge Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Beat the large Egg (2) in a mixing bowl. Season with Ground Black Pepper (to taste) and Sea Salt (to taste) and set aside.
- Place Corn Starch (1/2 cup) in a shallow dish.
- Place Breadcrumbs (1 cup) in another shallow dish.
- Begin making Deep Fried Mashed Potato Balls by first forming the balls: Take enough of the Mashed Potatoes (2 cup) into your hands and rolling into 1-inch balls.
- 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.
- 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).
- When the balls are formed and coated, place them in the refrigerator or freezer to get them very cold, but not frozen.
- 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.
- 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.
- 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!
Nutrition Facts : Calories 99 calories, Protein 2.2 g, Fat 2.6 g, Carbohydrate 16.3 g, Sugar 1.1 g, Sodium 192.3 mg, SaturatedFat 1.3 g, TransFat 0.1 g, Cholesterol 28.1 mg, Fiber 1.4 g, UnsaturatedFat 1.1 g
FRIED MASHED POTATO BALLS
These crispy Fried Mashed Potato Balls with ranch dip are a great way to use up leftover potatoes. Flavored with bacon and cheese plus some green onion.
Provided by Christin Mahrlig
Categories Appetizer
Time 1h7m
Number Of Ingredients 14
Steps:
- In a large bowl mix together (cold) mashed potatoes, cheese, green onions, bacon, jalapeno, Season All, and pepper.
- Shape into about 22 balls that are approximately 1-inch across. Refrigerate at least 30 minutes.
- In a medium bowl, whisk eggs and water together.
- Place panko crumbs inn a pie plate.
- Pour 2 inches oil into a Dutch oven and heat to 375 degrees.
- Dip potato balls in egg mixture then roll in Panko crumbs.
- Fry 5 to 6 balls at a time, cooking until golden brown on all sides, about 2 to 3 minutes.
- Drain on paper towels or a wire rack.
- Mix together sour cream, milk, and ranch mix in a small bowl.
- Serve fried potato balls warm.
Nutrition Facts : Calories 309 kcal, ServingSize 1 serving
FRIED MASHED POTATO BALLS
Fried mashed potatoes are crisp on the outside and fluffy on the inside. The key to making this recipe is to use chilled, firm mashed potatoes. Serve these fried mashed potato balls with sour cream or ranch salad dressing on the side. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.
Nutrition Facts : Calories 290 calories, Fat 19g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 496mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
CRISPY POTATO BALLS
Provided by Ree Drummond : Food Network
Time 1h25m
Yield 12 balls
Number Of Ingredients 16
Steps:
- Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
- Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
- Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
- Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
- Garnish with more Parmesan and parsley.
- Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
- Preheat the oven to 350 degrees F.
- Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
- Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
- Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.
CRISPY FRIED MASHED POTATOES
Make and share this Crispy Fried Mashed Potatoes recipe from Food.com.
Provided by Samuel Holden
Categories Lunch/Snacks
Time 22m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
- Tip in your mashed potatoes and spread out to cover the pan base.
- Cook on a medium heat and turn and shake occasionally.
- Turn over in parts (it isn't like an omelette, don't worry if it breaks).
- Keep frying until you have a solid crispy shell around it and a nice creamy center.
- Enjoy with a spicy tomato sauce or ketchup and mayonnaise.
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