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Ingredients
- For the Potato Mixture:
- 2 cups mashed potatoes (about 4 medium potatoes)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/4 cup grated Parmesan cheese
- 1/4 cup green onions or chives, chopped (optional)
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- For the Coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko or regular)
- For Frying:
- Oil for frying (vegetable or canola oil)
Instructions
- Prepare the Mashed Potatoes:
- If you don’t have pre-made mashed potatoes, peel and cut the potatoes into chunks. Boil in salted water until tender (about 15-20 minutes). Drain and mash until smooth. Let cool slightly.
- Make the Potato Mixture:
- In a large mixing bowl, combine the mashed potatoes, shredded cheese, Parmesan cheese, chopped green onions or chives (if using), egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Shape the Potato Puffs:
- Scoop out about 1 tablespoon of the potato mixture and shape it into a small ball or oval shape. Repeat with the remaining mixture.
- Prepare for Coating:
- Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs.
- Coat the Potato Puffs:
- Roll each potato puff in the flour, shaking off any excess.
- Dip into the beaten eggs, ensuring it’s fully coated.
- Finally, roll in the breadcrumbs until well covered. Place the coated potato puffs on a baking sheet or plate.
- Fry the Potato Puffs:
- Heat about 2 inches of oil in a deep frying pan or pot to 350°F (175°C).
- Carefully drop a few potato puffs into the hot oil, making sure not to overcrowd the pan. Fry until golden brown on all sides, about 3-4 minutes.
- Use a slotted spoon to remove the puffs and drain them on paper towels.
- Serve:
- Serve the Cheesy Potato Puffs warm, with your favorite dipping sauces, such as sour cream, ranch dressing, or marinara sauce.
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