Crispy Potato Balls: A Savory Snack or Appetizer

Place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook for 12-15 minutes or until the potatoes are fork-tender.

Drain the potatoes and return them to the pot. Mash them until smooth and set aside to cool slightly.

Mix the Filling:

Once the mashed potatoes have cooled, stir in the shredded cheddar cheese, green onions, garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.

Form the Balls:

Take small portions of the potato mixture and roll them into balls, about 1-1.5 inches in diameter.

Dip each potato ball into the beaten egg and coat it with bread crumbs.

Fry the Potato Balls:

Heat vegetable oil in a deep fryer or large pan over medium-high heat. Once hot, carefully add the potato balls, working in batches if necessary to avoid overcrowding.

Fry the potato balls for 2-3 minutes, or until golden and crispy on the outside. Use a slotted spoon to remove them from the oil and drain on paper towels.

Serve:

Serve hot with your favorite dipping sauce, like ketchup, ranch, or garlic aioli. Enjoy!

Serving and Storage Tips:

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