Ingredients
Scale
- 2 cups mashed potatoes (preferably cooled)
- 1 cup shredded cheddar cheese (cheddar or your favorite cheese)
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley or chives
- Oil for frying (vegetable or canola oil)
Instructions
- Ensure your mashed potatoes are smooth, creamy, and cooled. Using cold mashed potatoes helps in shaping the cheese puffs without them falling apart.
- In a large bowl, combine the mashed potatoes, shredded cheddar cheese, Parmesan cheese, garlic powder, black pepper, parsley, and egg. Mix thoroughly until all ingredients are well incorporated.
- Take small portions of the mixture and roll them into balls about the size of a golf ball. Flatten slightly to form mini patties if desired. Use a cookie scoop or your hands for even shaping.
- Heat oil in a deep frying pan over medium heat until hot (about 350°F / 175°C). Carefully add the cheese puffs to the hot oil, avoiding overcrowding. Fry in batches until golden brown and crispy, about 3-4 minutes.
- Remove the cheese puffs with a slotted spoon and place on paper towels to drain excess oil.
Notes
- For healthier options, bake the puffs at 375°F (190°C) for 15-20 minutes until golden and crispy.
- Experiment with different cheeses like mozzarella or gouda for varied flavors.
- Ensure the oil is properly heated before frying for the crispiest crust.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheese puff (about 30 grams)
- Calories: 85 Kcal
- Sugar: 1g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 20mg