Mozzarella and Mashed Potato Balls

Deep-Fried Mozzarella Stuffed Mashed Potato Balls - ButterYum

So what do you do with leftover mashed potatoes?

Make deep-fried mashed potato balls stuffed with tasty mozzarella!

Please vote for my photo below.

Event - Crazy Cooking Challenge hosted by Tina
Challenge - make a recipe from any blog to fit this month's theme (mashed potatoes)
Recipe and Blog I chose to feature - Mozzarella and Mashed Potato Balls  from Casa Veneracion.
My Tweaks (reflected below) - I had trouble getting the large Panko bread crumbs to stick during the deep-fry process, so dipped the potato balls in beaten egg before coating with the Panko crumbs.  I also discovered it helped to finely grind the Panko. 


Mozzarella and Mashed Potato Balls
makes 10

1 1/2 cups well-seasoned mashed potatoes (cool and very firm)
10 1/2-inch cubes mozzarella cheese
1 egg, beaten
1/2 cup Panko bread crumbs, finely ground
2 cups canola oil

Divide mashed potatoes into 10 equal portions and roll into bite-size balls. Insert mozzarella cubes into the center of the potato balls.  Roll balls into beaten egg, then into finely ground Panko bread crumbs.  Allow coated potato balls to rest for at least 15 minutes to allow coating to set.  In the meantime, heat the canola oil in a heavy bottomed pot over med-high heat.  The original recipe doesn't specify what temperature the oil should be heated to, but I found through trial and error that a temperature of 380-400 was ideal for frying the potato balls quickly (about a minute) before the mozzarella cheese starts to ooze out.  Drain and serve immediately.

Notes:  Be sure the mashed potatoes you use to makes these are very dry and firm - they should also be very tasty because the Panko crust adds more texture than flavor.   For an even tastier version, I think substituting Italian seasoned bread crumbs for the Panko crumbs would be an excellent idea.

This post is also being shared at Savvy Southern Style