From Delish.com
INGREDIENTS
- 3 c. leftover mashed potatoes
- 3 slices bacon, cooked and crumbled
- 2/3 c. shredded cheddar cheese
- 2 tbsp. thinly sliced chives
- 1/2 tsp. garlic powder
- Kosher salt
- Freshly ground black pepper
- 2 egg, beaten
- 1 1/3 c. panko bread crumbs
- Vegetable oil, for frying
DIRECTIONS
- For the Stovetop:
- In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated.
- Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.
- Heat 3” of oil in a large cast iron skillet until candy thermometer reads 375°. Fry potato balls in batches until golden on all sides, 2 to 3 minutes. Drain on a paper towel lined plate and season immediately with more salt.
- For the Air Fryer:
- In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper-towel lined plate. Crumble bacon into a large bowl and combine with mashed potatoes, cheddar, chives, and garlic powder. Season with salt and pepper.
- Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.
- Working in batches, arrange potato balls in a single layer in air-fryer basket. Cook at 375° until panko is golden, about 10 minutes.
- Season immediately with salt before serving.
