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.
Servings: 7
Ingredients
- 1 (24-ounce) container refrigerated mashed potatoes or 3 cups leftover mashed potatoes
- 1 cup shredded sharp Cheddar cheese
- 1/4 cup sliced green onion
- 4 slices bacon cooked and crumbled
- 1-2 teaspoons finely minced jalapeno, optional
- 1/2 teaspoon Season All
- 1/4 teaspoon pepper
- 3 eggs
- 1/4 cup water
- 2 cups Panko crumbs or bread crumbs
- Vegetable oil
- 1 (8-ounce) container sour cream
- 2 tablespoons milk
- 1 1/2 teaspoons dry ranch dressing mix from a 1-ounce package
Instructions
- 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.
Notes
Makes about 22 mashed potato balls.
Nutrition
Calories: 309kcal