Recipe: Fried Mashed Potato Balls

Got leftover mashed potatoes? Let's put 'em to good use.

I love appetizers. In fact, I love appetizers so much, I would happily eat them in lieu of entrees, sides, or dessert.

Appetizers are un-fussy food. You can usually scoop them up with a chip or eat them with your fingers (yes, I am a barbarian.) Chances are, you can save the rest for later, so hello, second meal. No need to set the table, light the candles, or even do much cleanup.

Plus, appetizers are usually salty and carb intensive, so … MORE, PLEASE.

What I like about fried mashed potato balls is how easy they are to make and how quickly they get snatched off the plate. I can promise you these babies are delicious, even with the modifications I have to use, like Italian cheese and fake breadcrumbs.

Make no mistake. This is a classic American appetizer, and it’s only one tiny step away from a hot plate, a Jerry Springer episode, and an old issue of the Weekly World News.

What can I say? I like my food how I like my friends: Down home and unpretentious.

Let’s do this thing!

Ingredients:

• 3 cups leftover or pre-prepared mashed potatoes, cold

• 2 cups shredded sharp cheddar cheese

• 1 cup chopped green onions

• 3/4 cup cooked bacon crumbles

• 8 ounces Colby Jack cheese cut into 1/2 inch cubes

• 2 eggs, beaten

• 1 cup panko style bread crumbs

• 3/4 cup grated parmesan cheese

• salt and pepper to taste

• 1/4 tbsp. onion powder

• Oil for frying

Instructions:

1. In a large mixing bowl, combine the mashed potatoes, shredded cheddar, onions, and bacon. Use an ice cream scoop to form 1-inch balls, patting them into a round shape with your hands. Insert one Colby jack cube into the center of each ball, and then smooth the mashed potato mixture around it to make it round again. Place balls one-inch apart on on a plate and repeat, using the rest of the mashed potatoes. Cool in the fridge for 60 minutes.

2. In a shallow bowl, crack both eggs. In another shallow bowl, mix together the bread crumbs, parmesan, onion powder, salt and pepper.

3. Dip each ball into the egg mixture, being sure to shake off the excess, and then roll it in the bread crumb mixture. Pat to make sure the crumbs stick and that the mashed potato ball is fully covered. Return balls to the plate and set aside.

4. Heat a large pot or Dutch oven to 375F with about 2-3 inches of oil in it.

5. Taking care not to splash yourself, drop 3-4 mashed potato balls at a time into the hot oil, making sure they are fully submerged. Using a slotted spoon, move the balls around a bit so they don't stick to the bottom or sides of the pot. Fry for 2-3 minutes or until they are fully browned and crispy. Then use the slotted spoon to remove each potato ball from the oil and place it on a paper-towel-lined plate to drain. Repeat with the remaining balls until all are fried.

6. Serve hot and enjoy.

Buon appetito!

Do you have a favorite appetizer? If I have a recipe for it and have test-driven the results, I’ll post it. Just let me know.