Ingredients
Scale
- 3 cups mashed potatoes (preferably cooled and smooth)
- 1/2 cup grated cheddar cheese (optional, but adds lovely richness)
- 1/4 cup finely chopped fresh parsley or chives
- 1 large egg, beaten
- 3/4 cup all-purpose flour, plus extra for dusting
- 1 cup fine breadcrumbs (panko works beautifully for extra crunch)
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Vegetable oil, for deep frying (enough to fill your pan about 2 inches deep)
Substitutions: If you prefer a gluten-free version, use gluten-free flour and breadcrumbs. For a dairy-free option, skip the cheese or use a plant-based alternative. Fresh herbs can be swapped for dried if you don’t have any fresh to hand—just use half the quantity.
Instructions
- Start by making sure your mashed potatoes are cold and free of lumps. If they’re homemade, this is perfect; if not, store-bought will do in a pinch.
- In a large bowl, combine the mashed potatoes with grated cheddar cheese, chopped herbs, beaten egg, garlic powder, salt, and pepper. Stir gently until all ingredients are well incorporated.
- Add the flour gradually, mixing until the mixture holds together but isn’t too sticky. You may need slightly more or less flour depending on your potatoes.
- Using your hands, shape the mixture into small balls—about the size of a walnut. This part always reminds me of rolling dough with my mum, the quiet joy of creating something with your hands.
- Set up a breading station: one plate with extra flour, another with beaten egg, and a third with breadcrumbs.
- Roll each potato ball first in flour, then dip into the egg, and finally coat evenly in breadcrumbs. This triple layer ensures that perfect crunch.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). To test if it’s ready, drop a small piece of bread in—it should sizzle and turn golden within seconds.
- Fry the potato balls in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes, turning occasionally, until they’re golden brown and crispy all over.
- Remove with a slotted spoon and drain on kitchen paper to soak up excess oil. The kitchen will smell like a Devon village fair, and you’ll find yourself impatiently waiting to taste one.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
