Hamdi Saidani Pioneer Woman Potato Balls are crispy, golden fried balls made from cold leftover mashed potatoes mixed with mozzarella, parmesan, parsley, and an egg, then rolled in breadcrumbs and fried at 375 degrees for three to five minutes. The batch makes 12 pieces and the whole thing comes together in about 25 minutes if you already have the mashed potatoes ready.
Ree Drummond calls this recipe Fried Mashed Potato Balls on her official website, and she compares them to arancini, which are Italian fried rice balls usually served with marinara. The difference is that her version starts with leftover mashed potatoes instead of risotto, so there is no cooking the base from scratch.
Starting with cold potatoes is the one step you cannot skip, because warm mashed potatoes are too soft to hold their shape during rolling and will fall apart the moment they hit the hot oil. If the mixture still feels loose even when cold, Ree suggests adding flour one tablespoon at a time until you can form a ball that holds.
Pioneer Woman Potato Balls
Description
Cold leftover mashed potatoes mixed with two cheeses, parsley, and egg, shaped into golf ball sized pieces, rolled in dried breadcrumbs, and fried in vegetable oil until the outside turns golden and crunchy while the center stays soft and cheesy.
Ingredients
Instructions
- Mix the dough: In a large bowl, combine the cold mashed potatoes, mozzarella, flour, parmesan, parsley, pepper, and egg until everything is evenly mixed. Place the breadcrumbs on a large plate.
- Shape and coat: Form the potato mixture into 12 golf ball sized balls, about 2 1/2 tablespoons each. Wet your hands slightly as you go because the mixture will be sticky. Roll each ball in the breadcrumbs, pressing gently so they stick, and set them on a clean plate.
- Heat the oil: In a deep skillet or Dutch oven, heat 2 1/2 inches of vegetable oil to 375 degrees, or until a small pinch of breadcrumbs bubbles when dropped in.
- Fry and serve: Add the potato balls to the hot oil and fry until golden brown on all sides, about 3 to 5 minutes, turning them occasionally. Transfer to a paper towel lined plate and sprinkle with kosher salt right away. Serve with extra parmesan and parsley on top.
FAQs
Why do the potatoes need to be cold before mixing?
Cold mashed potatoes have a firmer texture that holds together when you roll them into balls, because the starches set up as they chill. Warm potatoes are too loose and sticky, so the balls will flatten out or break apart in the oil. Refrigerating leftover mashed potatoes overnight gives you the best starting texture for this recipe.
Can I bake these instead of frying them?
You can bake them at 400 degrees for about 20 minutes, turning them halfway through, but the crust will not be as evenly crispy as the fried version. Frying gives full contact between the breadcrumb coating and the hot oil, which is what creates that crunch on every side. If you go the baking route, brush them with a thin layer of oil before they go in so the breadcrumbs brown properly.
What kind of mashed potatoes work best for this?
Plain mashed potatoes with butter and cream work well because they are already rich enough to bind with the egg and flour. Potatoes that are very loose or soupy from too much liquid will make the mixture hard to shape, which is why Ree says to start with firm leftovers. Avoid garlic mashed or loaded potatoes because the extra flavors can compete with the parmesan and parsley.
How do I keep the oil temperature steady while frying?
Drop the balls in small batches of three or four at a time, because adding too many at once drops the oil temperature fast and makes them greasy instead of crispy. A clip-on thermometer helps you watch the heat and adjust the burner as needed. Wait for the oil to come back to 375 degrees between batches before adding the next round.
What dipping sauces go well with fried potato balls?
Ree mentions that these remind her of arancini, so marinara sauce is a natural match that plays well with the parmesan and mozzarella inside. Ranch dressing and garlic aioli also work if you want something creamy to contrast the crispy shell. You could also try them alongside loaded baked potato salad for a full potato spread at a party.
How far ahead can I prep these before frying?
You can shape and bread the balls up to four hours ahead, then keep them on a plate in the fridge until you are ready to fry. The chilling time actually helps them hold together even better in the oil because the coating sets against the cold potato. Do not freeze them before frying though, because the ice crystals will make the oil splatter dangerously.
