Ingredients
Scale
- 2 cups cold mashed potatoes (preferably leftover)
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 cup Panko breadcrumbs
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 cups vegetable oil, for frying
Instructions
- Step 1: In a medium bowl, combine the cold mashed potatoes, shredded cheddar cheese, all-purpose flour, garlic powder, salt, and pepper. Mix thoroughly until the ingredients are well incorporated and the mixture is firm enough to handle.
- Step 2: Scoop about 1 tablespoon of the potato mixture and roll it firmly between your palms to form small, uniform balls (puffs). Place the rolled puffs onto a parchment-lined baking sheet and refrigerate for 15 minutes to firm up the shape.
- Step 3: Place the lightly beaten egg in one shallow bowl and the Panko breadcrumbs in a second shallow bowl. Dip each potato puff first into the egg wash, allowing excess to drip off, and then roll it thoroughly in the Panko breadcrumbs until completely coated.
- Step 4: Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully lower the potato puffs into the hot oil, working in batches to avoid overcrowding the pan.
- Step 5: Fry the puff bites for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Remove the crispy bites with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Serve immediately.
Notes
- If you are prepping ahead, the fully breaded but unfried puffs can be stored in an airtight container in the fridge for up to 24 hours; fry them directly from cold for the best results.
- To refresh any leftovers, avoid the microwave as it destroys the crispness; simply bake them in a 350°F (175°C) oven or air fryer for 5 to 7 minutes until the crust is revived.
- Serve these crispy bites alongside a creamy dip like classic ranch dressing, sour cream mixed with chives, or a spicy chipotle mayo for an excellent flavor contrast.
- The secret to perfectly formed potato puffs is ensuring your mashed potato mixture is very cold and firm before rolling; if the dough feels sticky, incorporate another teaspoon of flour until it is easily manageable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American