Mozzarella Cheese Stuffed Mashed Potato Balls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 25
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt (or to taste)
- 2 large eggs beaten
- 1 1/2 cups all purpose flour
- 2 cups vegetable oil
- 1 1/2 cups dry bread crumbs
- 3 cups leftover mashed potatoes
- 1/2 teaspoon paprika (or to taste)
- Carbohydrate 15.0885012262186 g
- Cholesterol 87.9370666690616 mg
- Fat 16.3332949652535 g
- Fiber 0.876442818682484 g
- Protein 5.71839169050082 g
- Saturated Fat 2.18419711142728 g
- Serving Size 1 1 Serving (77g)
- Sodium 272.121536963332 mg
- Sugar 14.2120584075361 g
- Trans Fat 0.65894174655059 g
- Calories 229 calories
Combine the mashed potatoes with salt, paprika and garlic powder. Taste and add more seasoning if desired.Scoop out about 1½ tablespoons of mashed potatoes and flatten into a disk on your palm. Fill with a little bit of mozzarella cheese (about a teaspoon) and then fold over the mashed potato disk so that it forms a ball, roll to shape evenly into a round shape. Continue until the mashed potato mix has been used up.Now it's time to set up the dredging (breading) station: In a shallow dish place the flour. In another shallow dish whisk the eggs. Place the breadcrumbs in a separate shallow dish.Taking each mashed potato ball, dredge it lightly in flour, rolling it so that it's covered completely. Lightly shake to brush off the excess flour.Then dip the mashed potato ball into the whisked eggs and coat completely, and then dip in the breadcrumbs, making sure it's fully coated in the breadcrumbs.In a large wok or dutch oven, heat oil to a medium high heat. Fry the mashed potato balls in batches for about 2-3 minutes until golden brown. Transfer and drain on a paper towel lined plate.Serve immediately.
