Description
Crispy Mashed Potato Cheese Bites are delightful, bite-sized snacks made from creamy mashed potatoes mixed with cheddar and Parmesan cheese, coated in crispy breadcrumbs, and pan-fried until golden brown. Perfect as an appetizer or snack, these cheesy bites combine smooth texture inside with a satisfyingly crunchy exterior, guaranteed to be a crowd-pleaser.
Ingredients
Scale
Potato Cheese Mixture
- 3 cups mashed potatoes (preferably chilled leftovers)
- 1 cup cheddar cheese (shredded)
- 1/4 cup Parmesan cheese (grated)
- 1 large egg (beaten, for mixture)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt (to taste)
- Black pepper (to taste)
Coating
- 1/4 cup all-purpose flour
- 1 large egg (beaten, for coating)
- 2/3 cup breadcrumbs (panko recommended)
For Frying and Garnish
- Olive oil (for frying)
- 2 tablespoons fresh parsley (finely chopped, for garnish)
Instructions
- Prepare the potato cheese mixture: In a large bowl, blend chilled mashed potatoes with shredded cheddar, grated Parmesan, one beaten egg, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and creamy.
- Form the bites: Scoop the mixture and roll it into small balls, approximately 1 to 1.5 inches in diameter, ensuring they are evenly sized for uniform cooking.
- Set up dredging stations: Arrange three shallow bowls for coating: one with all-purpose flour, the second with a beaten egg, and the third with panko breadcrumbs.
- Coat the potato balls: Roll each ball first in the flour, then dip it into the beaten egg, and finally coat it evenly with breadcrumbs to ensure a crispy exterior.
- Heat the oil: Pour olive oil into a large skillet over medium heat and wait until the oil shimmers, indicating it’s hot enough for frying.
- Fry the bites: Carefully place the coated bites in the skillet in batches. Fry each batch for 2 to 3 minutes per side until the bites turn golden brown and achieve a crispy crust.
- Drain and garnish: Remove the crispy bites and transfer onto a paper towel-lined plate to absorb excess oil. Garnish with freshly chopped parsley and serve hot for the best taste and texture.
Notes
- For best results, use chilled mashed potatoes as warm potatoes can make the mixture too soft to form bites.
- Panko breadcrumbs are preferred for extra crispiness but regular breadcrumbs can be used as a substitute.
- Ensure the oil is sufficiently hot before frying to prevent the bites from absorbing too much oil.
- These bites are best enjoyed immediately while crispy; leftovers can be reheated in an oven or air fryer to restore crunch.
- Adjust seasoning according to taste—adding a pinch of smoked paprika or chili powder can kick up the flavor.
