Fried Mashed Potato Balls
3 Cups Leftover Mashed Potatoes
3 Slices Bacon, cooked and crumbled
2/3 Cups Shredded Cheddar Cheese
2 Tablespoon Chives, chopped
1/2 Teaspoon Garlic Powder
Freshly Ground Black Pepper
2 Eggs, beaten
1 1/3 Cup Fresh Martin’s Breadcrumbs
Vegetable Oil, for frying
Prepare Bread Crumbs: Using any Martin’s Bread or Rolls product (we used Dinner Potato Rolls), cut the bread into cubes and allow to dry out slightly; pulse into fine bread crumbs using a food processor, then spread into a thin layer on a baking sheet and bake at 400°F for 5 minutes or until lightly toasted.
In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder; season with salt and pepper. Stir until all ingredients are incorporated.
Place eggs and breadcrumbs in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in breadcrumbs. Repeat until all mashed potatoes are used. Tip: Try placing the breaded mashed potato balls in the freezer for about 30 minutes prior to deep frying to ensure they stay together properly.
Heat 3” of oil in a medium pot until a thermometer reads 375°F. Deep fry potato balls in batches until golden on all sides, 2 to 3 minutes. Drain on a paper towel lined plate and season immediately with extra salt. (Alternately, you can spray lightly with cooking spray, then fry in an air fryer at 350°F for 10-12 minutes or until golden brown.)