Mozzarella Cheese Stuffed Mashed Potato Balls

• Vegetarian

• Produce

  • 1/2 tsp Garlic powder
  • 3 cups Mashed potatoes

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 2 cups Vegetable oil

• Bread & Baked Goods

  • 1 1/2 cups Bread crumbs, dry

• Dairy

  • 1 cup Mozzarella cheese

Found on ikneadtoeat.com

Description

Ingredients

• 3 cups leftover mashed potatoes
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon paprika (or to taste)
• 1/2 teaspoon garlic powder
• 1 cup shredded mozzarella cheese
• 1 1/2 cups all purpose flour
• 2 large eggs, beaten
• 1 1/2 cups dry bread crumbs
• 2 cups vegetable oil

Directions

• Combine the mashed potatoes with salt, paprika and garlic powder. Taste and add more seasoning if desired.
• Scoop out about 1 1/2 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 its 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 its 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 its 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.