Air Fryer Mashed Potato Balls
Leftover mashed potatoes with cheddar and green onion, rolled into balls, breaded in flour, egg and panko, and air fried until golden and crispy. Makes 12.
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Ingredients
- 4 cups mashed potatoes leftover, cold
- 1 cup cheddar cheese shredded
- 5 green onions sliced
- 2 eggs
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- cooking oil spray for the basket and tops
Instructions
- Mix the mashed potato, cheese and green onion together in a bowl.
- Scoop about 2 tablespoons of the mashed potato and roll it into a ball. Place the balls on a parchment-lined baking tray.
- Beat the eggs in one bowl, put the flour in another and the panko in a third.
- One by one, dip each ball into the flour, then the egg, and finally coat it with the panko.
- Preheat the air fryer to 375°F.
- Oil the air fryer basket and place the balls in an even layer, not touching; cook in batches. Spray the tops of the balls with a little more oil.
- Cook at 375°F for 10 to 15 minutes, until golden brown and crispy and hot in the center (165°F). Gently turn them halfway through cooking.
Notes
Cold, firm mashed potatoes shape best; the shaped balls can be refrigerated up to 2 days before breading. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 166kcalCarbohydrates: 19.6gProtein: 5.7gFat: 7.2gSodium: 338mgFiber: 1.5gSugar: 1.5g