Crispy Mashed Potato Cheese Bites with Cheddar and Parmesan (Print version)
Golden mashed potato bites packed with cheddar and Parmesan, coated in panko, and fried until crisp with a melty center.
# Ingredients:
For the potato filling
01 -
3 cups (720 g) cold mashed potatoes
02 -
1 cup (115 g) shredded sharp cheddar cheese
03 -
1/3 cup (35 g) finely grated Parmesan cheese
04 -
1 large egg, beaten
05 -
1/4 cup (30 g) all-purpose flour, plus more if needed
06 -
2 tablespoons finely chopped fresh chives
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon kosher salt, plus more for finishing
09 -
1/4 teaspoon black pepper
For coating and frying
10 -
1/2 cup (60 g) all-purpose flour
11 -
2 large eggs, beaten
12 -
1 1/2 cups (90 g) panko breadcrumbs
13 -
4 cups (960 ml) neutral oil, or enough for 2 inches in the pot
14 -
Ranch, sour cream, or marinara, for serving
# Instructions:
01 -
In a large bowl, stir together the cold mashed potatoes, cheddar, Parmesan, 1 beaten egg, 1/4 cup flour, chives, garlic powder, salt, and pepper. The mixture should be thick enough to scoop and roll.
02 -
Scoop heaping tablespoons of the potato mixture and roll into about 24 compact balls. If the mixture feels too soft, chill it for 10-15 minutes before rolling.
03 -
Place flour, beaten eggs, and panko in three shallow bowls. Roll each potato ball in flour, dip in egg, then coat fully in panko, pressing gently so the crumbs stick.
04 -
Pour oil into a heavy pot to a depth of about 2 inches. Heat to 350°F over medium heat.
05 -
Fry 5-6 bites at a time for 2-3 minutes, turning as needed, until evenly golden brown and crisp. Adjust the heat to keep the oil near 350°F.
06 -
Transfer the bites to a rack or paper towel-lined plate. Sprinkle lightly with salt and serve hot with ranch, sour cream, or marinara.
# Good to know:
01 -
Use cold mashed potatoes for the best shape and texture.
02 -
Makes about 24 bite-size pieces.
03 -
Best served hot, right after frying.