Leftover mashed potato balls

These are really like a homemade tater tot but with a different texture. Because they need to be frozen, it would be very easy to make them ahead of time and keep them frozen until needed. See the next photo for the texture inside. The kids really enjoyed them. My mom used to make potato pancakes or fritters. What I really enjoy about these (unlike the fritters) is the fluffy texture of the center.

3 cups leftover mashed potatoes

6 tablespoons egg whites

4 tablespoons flour

1/2 cup panko bread crumbs

6 tablespoons parmesan cheese

salt and pepper

vegetable oil for frying

Mix the potatoes, egg whites, and flour until well mixed.

Place the panko crumbs and parmesan in a separate bowl. Take approximately 1 tablespoon of the potato mix and form it into a ball. It will be sticky. You wont want it dry. See my photos. Gently roll it in the panko to make it less sticky. Place the balls on a silpat lined baking sheet or on parchment paper.

Freeze the balls for at least 2 hours before frying.

Head the oil in a deep fryer to 375 degrees. Fry the potato balls for about 3-5 minutes each or until golden brown.


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