Mashed Potato Balls
Crunchy panko balls filled with creamy mashed potatoes, bacon, cheddar, and green onions. The perfect appetizer for leftovers!
Servings: 18 balls
Ingredients
- 3 cups garlic mashed potatoes Instant or homemade
- 1 cup sharp cheddar cheese, shredded I love Tillamook
- 6 strips of bacon cooked and chopped into small pieces
- 2 green onions, minced
- salt and pepper to taste
- 2 large eggs
- 1 1/2 cups panko bread crumbs
- Vegetable oil for frying
- Boars Head fiery chipotle gourmaise spicy mayo
Instructions
- In a large bowl combine 3 cups of cold mashed potatoes, bacon, cheddar, green onions, salt and pepper to taste.
- Mix well.
- In a shallow bowl add the bread crumbs. In another bowl add the 2 eggs and whisk.
- Using a tablespoon scoop a HEAPING spoonful amount and make into a ball.
- Dip the ball into the egg and roll carefully to coat.
- Now add to the panko breading and roll to coat. I like to gently pat it and make sure it is covered well.
- Continue with the rest of the mashed potatoes.
- Now place in the refrigerator for 10 minutes.
- Heat vegetable oil over medium heat until ready to fry.
- Carefully drop a few of the mashed potato balls into the oil and fry for 5 minutes or so until golden brown.
- Move to a cool/dry on a bakers rack with paper towels underneath or a plate with paper towels on them.
- Continue with the remaining balls.
- Plate and serve with chipotle dip.
- Enjoy!
