20 Crispy, Salty, Just-Greasy-Enough Fried Foods We Love
These crispy potato cheese bombs are the ultimate pressure-cooker fried treat—golden on the outside, melty inside, and loaded with flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 cups mashed potatoes preferably cold or leftover
- 1 cup cheddar cheese shredded
- 2 tablespoons green onions finely chopped
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt or to taste
- 0.5 teaspoon paprika
- 1 cup all-purpose flour for coating
- 2 eggs beaten
- 1.5 cups breadcrumbs for coating
- 2 cups vegetable oil for frying
Instructions
Instructions
- Mix mashed potatoes, cheddar, green onions, garlic powder, black pepper, salt, and paprika in a bowl. Blend well but do not overmix.
- Scoop a tablespoon of the mixture and roll into balls. Repeat until all mixture is used.
- Prepare three bowls for dredging: flour, beaten eggs, and breadcrumbs.
- Coat each ball in flour, dip in egg, and roll in breadcrumbs to coat evenly.
- Heat 2 inches of vegetable oil in a deep pot over medium-high heat, monitoring temperature for pressure cooker use.
- Fry balls in small batches, turning to brown all sides, about 3-4 minutes per batch.
- Use a slotted spoon to remove balls and drain on paper towels.
- Let cool slightly, then serve hot with your favorite dipping sauce.
Notes
Serve hot with dipping sauce. Can be made ahead and frozen before frying. Fry from frozen for quick snacks.