Fried Loaded Mashed Potato Balls

By teachskinner

And even better – these babies are super easy, because they start off with Betty Crocker Ultimate Loaded Mashed Potatoes. The key is to make the potatoes in advance, then chill them before you coat them in a panko breadcrumb coating. Fry them up right before serving, and you have an appetizer that will have people asking for more!

Ingredients

• mashed potatoes (loaded and prepared ahead)
• eggs
• panko breadcrumbs

Details

Adapted from tasteandtellblog.com

Preparation

Step 1

The key is to make the potatoes in advance, then chill them before you coat them in a panko breadcrumb coating. Fry them up right before serving.

Start by making 1-inch balls with the mashed potatoes. I think this is easiest when you use a scoop.

You are going to do a double coating to make sure the potatoes stay inside, so start by dipping the balls of mashed potatoes in the egg.

Then roll them in the breadcrumbs.

Back into the egg,

then a final coat in the breadcrumbs.

Place the balls on a baking sheet, then refrigerate them for at least 30 minutes. You could make these well ahead of time and refrigerate them until right before you want to fry them.

Then all you have left to do is heat up some oil and fry the balls for 3-4 minutes, until golden brown.

Serve them warm. If you do want to fry them a little bit ahead of time, just stick them in a 250F oven on a baking sheet lined with a cooling rack to keep them warm. The perfect little potato bites!!