Delightfully crispy on the outside and irresistibly fluffy on the inside, fried mashed potatoes are the comfort food hero we all need in our culinary arsenal. Whether you’re craving a quick snack or a side dish that steals the show, these 18 recipes promise to transform your leftover mash into golden, crunchy delights. Ready to fry up some magic? Let’s dive into these deliciously crispy creations!
Cheesy Fried Mashed Potato Balls
Wandering through the memories of comfort food, there’s something undeniably heartwarming about transforming the humble mashed potato into a crispy, golden delight. These cheesy fried mashed potato balls are a testament to the joy of simple ingredients coming together to create something unexpectedly magical.
Ingredients
- For the potato mixture:
- 2 cups cold mashed potatoes
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Oil for frying (enough to fill a pot with 2 inches)
Instructions
- In a large bowl, combine the mashed potatoes, cheddar cheese, green onions, salt, and pepper until evenly mixed. Tip: Ensure the mashed potatoes are cold to make the mixture easier to handle.
- Shape the mixture into 1-inch balls, placing them on a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes to firm up. Tip: Chilling helps the balls hold their shape during frying.
- Heat oil in a deep pot to 375°F over medium heat. Use a thermometer to maintain the correct temperature for even cooking.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each potato ball in flour, dip in egg, then coat with breadcrumbs, ensuring each is fully covered. Tip: Use one hand for dry ingredients and the other for wet to keep the process neat.
- Fry the balls in batches, avoiding overcrowding, for 2-3 minutes or until golden brown. Drain on paper towels.
How these little spheres of joy crackle under the slightest pressure, revealing a molten core of cheese, is nothing short of culinary alchemy. Serve them atop a nest of arugula for a playful contrast, or alongside a tangy dipping sauce to cut through the richness.
Spicy Fried Mashed Potato Pancakes
How often do we find ourselves with leftover mashed potatoes, wondering what to do with them? Today, let’s transform those humble leftovers into something unexpectedly delightful, with a bit of a kick.
Ingredients
- For the pancakes:
- 2 cups leftover mashed potatoes
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 cup finely chopped green onions
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- For frying:
- 1/4 cup vegetable oil
Instructions
- In a large mixing bowl, combine the mashed potatoes, flour, egg, green onions, salt, black pepper, and cayenne pepper until well mixed. Tip: If the mixture is too sticky, add a little more flour to make it easier to handle.
- Heat the vegetable oil in a large skillet over medium heat (350°F). Tip: To test if the oil is ready, drop a small piece of the mixture into the oil; if it sizzles immediately, it’s hot enough.
- Form the potato mixture into small patties, about 1/4 inch thick and 3 inches in diameter.
- Carefully place the patties into the hot oil, working in batches to avoid overcrowding the skillet.
- Fry each patty for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too soon; letting them cook undisturbed ensures a crispy exterior.
- Remove the pancakes from the skillet and drain on paper towels to remove excess oil.
Crunchy on the outside with a soft, spicy interior, these pancakes are a revelation. Serve them with a dollop of sour cream or atop a bed of greens for a light, yet satisfying meal.
Garlic Herb Fried Mashed Potato Patties
Delving into the comfort of simple, home-cooked meals, there’s something undeniably soothing about transforming leftover mashed potatoes into something crispy and golden. These Garlic Herb Fried Mashed Potato Patties are a testament to the magic of reinvention, blending the creamy interior with a fragrant, herbaceous crust.
Ingredients
- For the patties:
- 2 cups cold mashed potatoes
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- For frying:
- 1/2 cup breadcrumbs
- 1/4 cup olive oil
Instructions
- In a large bowl, combine the mashed potatoes, Parmesan cheese, parsley, garlic, salt, pepper, and beaten egg until well mixed.
- Shape the mixture into 4 equal-sized patties, about 1/2 inch thick.
- Place the breadcrumbs on a shallow plate. Gently press each patty into the breadcrumbs, coating both sides evenly.
- Heat the olive oil in a large skillet over medium heat (350°F) until shimmering.
- Carefully add the patties to the skillet. Fry for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the patties to a paper towel-lined plate to drain any excess oil.
Crispy on the outside and tender within, these patties carry the warmth of garlic and the freshness of herbs in every bite. Serve them alongside a dollop of sour cream or atop a bed of greens for a delightful contrast.
Crispy Bacon Fried Mashed Potato Cakes
As the morning light filters through the kitchen window, there’s something deeply comforting about transforming last night’s leftovers into a new delight. Crispy bacon fried mashed potato cakes offer a crispy exterior with a soft, flavorful center, a testament to the beauty of simple ingredients.
Ingredients
- For the potato cakes:
- 2 cups cold mashed potatoes
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 2 tbsp finely chopped green onions
- 1/4 tsp salt
- 1/4 tsp black pepper
- For frying:
- 4 strips bacon, cooked and crumbled
- 2 tbsp bacon grease (reserved from cooking bacon)
- 1/4 cup vegetable oil
Instructions
- In a large mixing bowl, combine the cold mashed potatoes, beaten egg, flour, cheddar cheese, green onions, salt, and black pepper until well mixed.
- Heat the bacon grease and vegetable oil in a large skillet over medium heat until shimmering, about 350°F.
- Form the potato mixture into 8 equal-sized patties, about 1/2 inch thick.
- Carefully place the patties in the hot oil, working in batches to avoid overcrowding the skillet.
- Fry the patties for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; letting them develop a crust ensures they won’t fall apart.
- Transfer the fried potato cakes to a paper towel-lined plate to drain any excess oil.
- Sprinkle the crumbled bacon over the top of the potato cakes while they’re still warm. Tip: The residual heat will help the bacon adhere to the cakes.
- Serve immediately for the best texture. Tip: For an extra touch, drizzle with a little maple syrup or top with a fried egg for a hearty breakfast twist.
How the crispy edges give way to the creamy interior is nothing short of magical. The smoky bacon adds a depth of flavor that elevates the humble potato cake into something extraordinary. Consider serving them alongside a crisp green salad for a delightful contrast in textures.
Golden Fried Mashed Potato Croquettes
Wandering through the kitchen on a quiet evening, the thought of transforming leftover mashed potatoes into something crispy and golden brings a comforting warmth. These Golden Fried Mashed Potato Croquettes are a delightful way to repurpose yesterday’s side into today’s star.
Ingredients
- For the croquettes:
- 2 cups mashed potatoes, chilled
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions
- 1 large egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
Instructions
- In a large bowl, combine the chilled mashed potatoes, shredded cheddar cheese, chopped green onions, beaten egg, salt, and black pepper. Mix until well incorporated.
- Shape the mixture into small cylinders or balls, about 2 inches in size. Place them on a baking sheet lined with parchment paper and chill in the refrigerator for 30 minutes to firm up.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each chilled croquette in flour, shaking off any excess. Dip into the beaten eggs, then coat evenly with breadcrumbs.
- In a deep skillet, heat vegetable oil to 350°F over medium heat. Fry the croquettes in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
- Transfer the fried croquettes to a paper towel-lined plate to drain any excess oil.
Melt-in-your-mouth creamy centers contrast beautifully with the crunchy, golden exterior of these croquettes. Serve them atop a bed of mixed greens for a light lunch or alongside a spicy aioli for dipping at your next gathering.
Savory Fried Mashed Potato Dumplings
Amidst the quiet hum of the kitchen, there’s something deeply comforting about transforming simple leftovers into a dish that feels entirely new. These savory fried mashed potato dumplings are a testament to the beauty of reinvention, offering a crispy exterior that gives way to a soft, flavorful center.
Ingredients
- For the dumplings:
- 2 cups cold mashed potatoes
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh chives
- 1/2 tsp salt
- 1/4 tsp black pepper
- For frying:
- 1/2 cup vegetable oil
Instructions
- In a large mixing bowl, combine the cold mashed potatoes, flour, beaten egg, Parmesan cheese, chives, salt, and pepper until the mixture is uniform.
- Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F, using a cooking thermometer to check.
- Using a tablespoon, scoop the potato mixture and form into small balls, then gently flatten slightly between your palms.
- Carefully place the dumplings into the hot oil, working in batches to avoid overcrowding the skillet.
- Fry each side for 3-4 minutes or until golden brown and crispy, then transfer to a paper towel-lined plate to drain.
- Tip: For extra crispiness, ensure the oil is at the correct temperature before adding the dumplings.
- Tip: If the mixture is too sticky to handle, lightly flour your hands before shaping the dumplings.
- Tip: Serve immediately for the best texture, as they tend to soften over time.
Best enjoyed fresh from the skillet, these dumplings boast a delightful contrast between their crunchy crust and tender, savory interior. Try serving them atop a bed of greens with a dollop of sour cream for an unexpected twist.
Onion Fried Mashed Potato Fritters
Now, as the evening light fades, there’s something deeply comforting about transforming simple leftovers into a dish that feels entirely new. These onion fried mashed potato fritters are a testament to the beauty of reinvention, offering a crispy exterior that gives way to a soft, flavorful heart.
Ingredients
- For the fritters:
- 2 cups mashed potatoes
- 1/2 cup finely chopped onion
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- For frying:
- 1/2 cup vegetable oil
Instructions
- In a large mixing bowl, combine the mashed potatoes, chopped onion, all-purpose flour, beaten egg, salt, and black pepper. Mix until all ingredients are evenly incorporated.
- Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F. A drop of the potato mixture should sizzle upon contact.
- Using a tablespoon, scoop the potato mixture and gently flatten it into a patty shape. Carefully place the patty into the hot oil. Repeat with the remaining mixture, ensuring not to overcrowd the skillet.
- Fry each patty for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain excess oil.
- Serve warm. For an extra touch, garnish with a sprinkle of chopped green onions or a dollop of sour cream.
Kindly savor the contrast between the crunchy edges and the tender, onion-speckled interior. These fritters shine as a standalone snack or paired with a crisp salad for a light meal.
Jalapeno Fried Mashed Potato Bites
Now, as the evening light fades, there’s something deeply comforting about the idea of transforming simple leftovers into something unexpectedly delightful. These Jalapeno Fried Mashed Potato Bites are a testament to that comfort, blending the creamy warmth of mashed potatoes with the lively kick of jalapenos, all encased in a golden, crispy crust.
Ingredients
- For the mixture:
- 2 cups leftover mashed potatoes
- 1/4 cup finely diced jalapenos
- 1/4 cup shredded cheddar cheese
- 1 egg, beaten
- For the coating:
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- For frying:
- 2 cups vegetable oil
Instructions
- In a large bowl, combine the mashed potatoes, diced jalapenos, cheddar cheese, and beaten egg until well mixed. Tip: For an extra kick, leave some jalapeno seeds in the mixture.
- Shape the mixture into small, bite-sized balls, about 1 inch in diameter. Tip: Wetting your hands slightly can prevent the mixture from sticking.
- Place the flour, breadcrumbs, salt, and pepper in separate shallow dishes. Roll each potato ball first in the flour, then dip it back into any remaining beaten egg, and finally coat it thoroughly with breadcrumbs.
- Heat the vegetable oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer to ensure the oil is at the perfect temperature for frying.
- Fry the potato bites in batches, about 3-4 at a time, until they are golden brown and crispy, approximately 2-3 minutes per batch. Drain on paper towels to remove excess oil.
Vibrantly crispy on the outside with a soft, spicy center, these bites are perfect served with a cooling dip like sour cream or avocado crema. Imagine them as the star of your next game day spread or a cozy night in, where each bite brings a little warmth and a lot of flavor.
Parmesan Fried Mashed Potato Sticks
Venturing into the comfort of familiar flavors with a twist, these Parmesan Fried Mashed Potato Sticks offer a crispy exterior with a soft, savory heart. Perfect for those moments when you crave something indulgent yet reminiscent of home.
Ingredients
- For the mashed potatoes:
- 2 cups mashed potatoes, chilled
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
- 1/4 tsp salt
- For frying:
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup vegetable oil
Instructions
- In a large bowl, combine the chilled mashed potatoes, Parmesan cheese, parsley, garlic powder, and salt until well mixed.
- Shape the mixture into sticks, about 3 inches long and 1 inch wide, and place them on a baking sheet lined with parchment paper.
- Freeze the potato sticks for 30 minutes to firm up, making them easier to handle during frying.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each potato stick in flour, dip into the beaten eggs, then coat evenly with breadcrumbs.
- Heat the vegetable oil in a deep skillet over medium heat to 350°F, ensuring it’s hot enough to sizzle a breadcrumb upon contact.
- Fry the potato sticks in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
- Transfer the fried sticks to a paper towel-lined plate to drain any excess oil.
The contrast between the crunchy breadcrumb coating and the creamy mashed potato inside is utterly satisfying. Serve them with a side of marinara sauce for dipping, or alongside a fresh salad to balance the richness.
Sweet Corn Fried Mashed Potato Puffs
Evenings like these call for something comforting yet unexpectedly delightful, a dish that bridges the gap between the familiar and the novel. Sweet corn fried mashed potato puffs are just that—a tender, crispy embrace of flavors and textures that feel like home but taste like adventure.
Ingredients
- For the mashed potatoes:
- 2 cups mashed potatoes, cooled
- 1/4 cup sweet corn kernels
- 1 tbsp butter, melted
- 1/4 tsp salt
- For frying:
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 2 cups vegetable oil, for frying
Instructions
- In a mixing bowl, combine the cooled mashed potatoes, sweet corn kernels, melted butter, and salt until evenly mixed.
- Shape the mixture into small, bite-sized balls, about 1 inch in diameter, and set aside on a tray.
- Place the flour, beaten egg, and breadcrumbs in three separate shallow dishes.
- Roll each potato ball first in the flour, then dip into the beaten egg, and finally coat with breadcrumbs, ensuring each layer is evenly applied.
- Heat the vegetable oil in a deep fryer or a heavy-bottomed pan to 350°F over medium heat.
- Fry the coated potato balls in batches, avoiding overcrowding, for about 2-3 minutes or until golden brown and crispy.
- Use a slotted spoon to transfer the fried puffs to a paper towel-lined plate to drain excess oil.
- Serve warm, garnished with a sprinkle of salt or a drizzle of honey for a sweet contrast.
Unassuming at first glance, these puffs reveal a creamy interior with pops of sweet corn, encased in a golden, crunchy shell. Perfect as a snack or a side, they invite you to explore the joy of textures with every bite.
Chive Fried Mashed Potato Rounds
Fondly remembering the comfort of home-cooked meals, this dish brings a simple yet satisfying twist to the table. It’s a humble creation that turns leftover mashed potatoes into something unexpectedly delightful, with the fresh, oniony bite of chives adding a layer of flavor that feels both familiar and new.
Ingredients
- For the rounds:
- 2 cups cold mashed potatoes
- 1/4 cup finely chopped fresh chives
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1/2 cup breadcrumbs
- For frying:
- 1/2 cup vegetable oil
Instructions
- In a large bowl, gently mix the cold mashed potatoes with the chopped chives until evenly distributed.
- Shape the mixture into small, flat rounds, about 1/2 inch thick and 2 inches in diameter.
- Place the flour, beaten egg, and breadcrumbs in three separate shallow dishes.
- Dredge each potato round in flour, then dip into the beaten egg, and finally coat with breadcrumbs, ensuring each is fully covered.
- Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F.
- Carefully place the coated potato rounds into the hot oil, frying in batches to avoid overcrowding the skillet.
- Fry each side for 3-4 minutes, or until golden brown and crispy, then transfer to a paper towel-lined plate to drain.
- Serve warm, garnished with additional chives if desired.
Delightfully crispy on the outside with a soft, flavorful center, these chive fried mashed potato rounds are a testament to the magic of simple ingredients. They’re perfect as a side dish or as a snack with a dollop of sour cream for dipping, offering a comforting crunch with every bite.
Curry Fried Mashed Potato Wedges
Today feels like one of those days where the kitchen becomes a sanctuary, and the act of cooking turns into a gentle dance between nostalgia and discovery. There’s something deeply comforting about transforming simple ingredients into a dish that warms the soul, like these Curry Fried Mashed Potato Wedges.
Ingredients
- For the mashed potatoes:
- 2 large russet potatoes, peeled and quartered
- 1/4 cup whole milk
- 2 tbsp unsalted butter
- 1/2 tsp salt
- For the curry coating:
- 1/2 cup all-purpose flour
- 2 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- 1/2 cup breadcrumbs
- Vegetable oil, for frying
Instructions
- Place the quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Add the milk, butter, and salt, then mash until smooth. Let cool to room temperature.
- Shape the cooled mashed potatoes into wedges, about 1/2 inch thick. Chill in the refrigerator for 30 minutes to firm up.
- In a shallow dish, mix together the flour, curry powder, garlic powder, salt, and pepper. In another dish, place the beaten egg, and in a third, the breadcrumbs.
- Dredge each potato wedge in the flour mixture, then dip into the egg, and finally coat with breadcrumbs, pressing gently to adhere.
- Heat 1 inch of vegetable oil in a large skillet over medium heat to 350°F. Fry the wedges in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Let the wedges rest for a minute before serving to allow the exterior to crisp up further.
Lightly crispy on the outside with a creamy, flavorful interior, these wedges are a delightful twist on traditional mashed potatoes. Serve them alongside a cool yogurt dip or as a unique side to your favorite curry for an extra layer of warmth and spice.
Smoked Paprika Fried Mashed Potato Discs
Delving into the comfort of simple ingredients transformed into something extraordinary, these smoked paprika fried mashed potato discs are a testament to the magic of reinvention. The process, much like the flavors, unfolds gently, inviting you to savor each step as much as the final bite.
Ingredients
- For the mashed potato mixture:
- 2 cups cold mashed potatoes
- 1/4 cup all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp salt
- For frying:
- 1/2 cup vegetable oil
Instructions
- In a medium bowl, combine the cold mashed potatoes, all-purpose flour, smoked paprika, and salt until the mixture is uniform. Tip: The colder the mashed potatoes, the easier they are to handle.
- Divide the mixture into 8 equal portions, rolling each into a ball before flattening into a disc about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
- Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F. Use a candy thermometer for accuracy.
- Carefully place the discs into the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes on each side or until golden brown and crispy. Tip: Adjust the heat as needed to maintain the oil temperature.
- Transfer the fried discs to a paper towel-lined plate to drain any excess oil.
Momentarily, the crisp exterior gives way to the creamy, smoky interior, a contrast that’s both comforting and intriguing. Serve them atop a dollop of sour cream or alongside a fresh salad for a delightful play of textures and temperatures.
Rosemary Fried Mashed Potato Nuggets
Nestled in the quiet of the kitchen, the aroma of rosemary and golden potatoes fills the air, a comforting prelude to the simple joy of creating something delicious from the humblest of ingredients.
Ingredients
- For the mashed potatoes:
- 2 cups peeled and cubed russet potatoes
- 1/4 cup whole milk
- 2 tbsp unsalted butter
- 1/2 tsp salt
- For the nuggets:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1 tbsp finely chopped fresh rosemary
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Vegetable oil, for frying
Instructions
- Place the cubed potatoes in a medium pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Add the milk, butter, and salt, then mash until smooth. Let cool to room temperature.
- Shape the cooled mashed potatoes into small nuggets, about 1 tablespoon each. Place on a baking sheet lined with parchment paper and freeze for 30 minutes to firm up.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with rosemary, garlic powder, and salt.
- Dredge each potato nugget first in the flour, then dip in the eggs, and finally coat with the breadcrumb mixture. Place back on the baking sheet.
- Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry the nuggets in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Serve the nuggets warm, with a sprinkle of sea salt and a side of your favorite dipping sauce. The crispy exterior gives way to a fluffy, herb-infused center, perfect for sharing or savoring alone.
Crunchy on the outside and pillowy within, these nuggets carry the earthy whisper of rosemary through each bite. Try serving them atop a bed of mixed greens for a playful twist on potato salad, or alongside a creamy aioli for dipping.
Thyme Fried Mashed Potato Logs
Whispering to the quiet of the kitchen, there’s something deeply comforting about transforming humble leftovers into a dish that feels entirely new. Thyme fried mashed potato logs are a testament to the magic of simple ingredients, reborn with a crispy exterior and a soft, herby heart.
Ingredients
- For the logs:
- 2 cups cold mashed potatoes
- 1/4 cup all-purpose flour
- 1 tbsp fresh thyme, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- For frying:
- 1/2 cup vegetable oil
Instructions
- In a mixing bowl, combine the cold mashed potatoes, flour, thyme, salt, and pepper until the mixture is uniform and holds together when pressed.
- Shape the mixture into logs approximately 3 inches long and 1 inch in diameter, ensuring they are compact to prevent breaking during frying.
- Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F, using a cooking thermometer to check the temperature for optimal frying.
- Carefully place the potato logs into the hot oil, frying in batches to avoid overcrowding, which ensures each log cooks evenly and becomes golden brown.
- Fry for about 3-4 minutes on each side or until they achieve a deep golden crust, then transfer to a paper towel-lined plate to drain excess oil.
- Let them rest for a minute before serving to allow the exterior to crisp up further.
Offering a delightful contrast between the crispy outer layer and the creamy, thyme-infused interior, these potato logs are perfect alongside a dollop of sour cream or as a unique addition to your breakfast plate.
Cheddar Fried Mashed Potato Balls
Venturing into the comfort of homemade snacks, there’s something deeply satisfying about transforming leftover mashed potatoes into crispy, golden bites of joy. These cheddar fried mashed potato balls are a testament to the magic of simple ingredients coming together to create something unexpectedly delightful.
Ingredients
- For the potato balls:
- 2 cups cold mashed potatoes
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
Instructions
- In a large bowl, combine the mashed potatoes, cheddar cheese, green onions, salt, and pepper until well mixed.
- Using your hands, form the mixture into 1-inch balls. Tip: Wetting your hands slightly can prevent sticking.
- Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
- Roll each potato ball in flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Tip: Ensure each ball is evenly coated for the crispiest exterior.
- Heat oil in a deep fryer or large pot to 375°F. Tip: Use a thermometer to maintain the correct temperature for even frying.
- Fry the potato balls in batches for 2-3 minutes or until golden brown and crispy. Avoid overcrowding the pot to ensure even cooking.
- Remove with a slotted spoon and drain on paper towels.
Warm and inviting, these cheddar fried mashed potato balls offer a delightful contrast between the crispy outer shell and the soft, cheesy interior. Serve them with a side of sour cream or your favorite dipping sauce for an extra layer of flavor.
Black Pepper Fried Mashed Potato Squares
How often do we find ourselves craving something crispy yet comforting, a dish that bridges the gap between indulgence and simplicity? Black Pepper Fried Mashed Potato Squares offer just that, a humble yet deeply satisfying treat that whispers of home and heart.
Ingredients
- For the mashed potatoes:
- 2 cups mashed potatoes, chilled
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- For frying:
- 1/2 cup vegetable oil
- 1/2 tsp black pepper
Instructions
- In a large bowl, combine the chilled mashed potatoes, all-purpose flour, salt, and 1/4 tsp black pepper. Mix until the ingredients are fully incorporated.
- Transfer the mixture to a lightly floured surface and shape it into a 1/2-inch thick rectangle. Cut into 2-inch squares.
- Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F. A small piece of potato should sizzle upon contact.
- Carefully place the potato squares in the hot oil, ensuring they are not overcrowded. Fry for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the squares from the oil and drain on a paper towel-lined plate. Immediately sprinkle with the remaining 1/2 tsp black pepper.
Mightfully crispy on the outside with a soft, fluffy interior, these squares carry a bold black pepper kick that elevates the humble mashed potato. Serve them alongside a cool dip or as a standout side to your favorite protein for a meal that comforts and excites in equal measure.
Dill Fried Mashed Potato Triangles
Venturing into the kitchen on a quiet evening, I find solace in the simplicity of transforming humble ingredients into something unexpectedly delightful. Today, it’s about giving leftover mashed potatoes a crispy, herbaceous new life.
Ingredients
- For the mashed potato mixture:
- 2 cups leftover mashed potatoes, chilled
- 1 tbsp fresh dill, finely chopped
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- For frying:
- 1/2 cup vegetable oil
Instructions
- In a mixing bowl, combine the chilled mashed potatoes, fresh dill, all-purpose flour, and salt until well incorporated. Tip: Chilled potatoes hold their shape better, making them easier to handle.
- On a lightly floured surface, pat the mixture into a 1/2-inch thick rectangle. Cut into triangles. Tip: A wet knife prevents sticking when cutting.
- Heat vegetable oil in a skillet over medium heat (350°F). Fry the triangles in batches until golden brown, about 3 minutes per side. Tip: Avoid overcrowding the skillet to ensure even cooking.
- Transfer to a paper towel-lined plate to drain excess oil.
Kneading the dough gently ensures the triangles are tender inside, while frying gives them a satisfying crunch. The dill adds a fresh, aromatic touch that elevates the dish. Serve them warm with a dollop of sour cream or alongside a crisp salad for a comforting meal.
Conclusion
Vibrant and versatile, these 18 crispy frying mashed potatoes recipes are a treasure trove for anyone looking to spice up their meal routine. Whether you’re craving something classic or adventurous, there’s a recipe here to satisfy. We’d love to hear which one becomes your go-to—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!
