A: Joining us to show us how it’s done is our special guest Kalie Bui, who has lived in many different countries – including Switzerland, France, and the US – and knows how to turn simple ingredients into amazing comfort food. Welcome back to our show, Kalie!
Kalie Bui: Hi, everyone! I’m excited to be here. This recipe is one of my favorites. It’s a great way to use up leftover mashed potatoes, and it’s always a hit with kids and adults alike.
B: The ingredients are simple, right?
Kalie Bui: Yeah! Of course! To make these delicious, mashed potato balls, you'll need the following ingredients: 2 cups of cold mashed potatoes, 1 cup of shredded mozzarella or cheddar cheese, some chopped green onions or parsley, and salt and black pepper to taste. You also need 1 egg, beaten, 1/2 cup of all-purpose flour, 1 cup of breadcrumbs, and enough vegetable oil for deep frying.
A: Most of that’s probably already in your kitchen! Let’s get started!
B: What are we starting with?
Kalie Bui: We’ll start by making the filling. In a large bowl, combine the mashed potatoes, shredded cheese, and green onions if you’re using them, and season with a bit of salt and pepper. Mix everything until it’s smooth and well blended. Once mixed, take about 1 tablespoon of the mixture and roll it into a ball. You want the ball to be firm but not too tight. Repeat until all the mixture is used up.
A: Ok, Let me me do that! That’s something even I can do!
B: Hey, be consistent! Don’t make them all different sizes!
Kalie Bui: Next, we’re going to coat the potato balls. Prepare three small bowls – one with flour, one with the beaten egg, and one with breadcrumbs. Roll each ball in the flour first, then dip it into the egg, and then coat it with breadcrumbs. Make sure each ball is fully covered for a nice crispy finish. Once coated, place them on a tray and refrigerate for 10 to 15 minutes to help them firm up before frying.
A: Now we can fry the balls, right?
B: I’ve already heated the oil in a deep pan. Now we can carefully lower the potato balls into the hot oil, one at a time.
Kalie Bui: Fry them for 2 to 3 minutes, or until they’re golden brown and crispy all over. Be sure not to overcrowd the pan. Once they’re done, remove them and place them on a paper towel to drain the excess oil.
 Fried mashed potato balls (Photo: Christina Daley) |
A: Finally, it’s time to enjoy! Serve them while they’re still hot and crispy. They go great with ketchup, sour cream, ranch dressing, or spicy mayo. If you want to get creative, add bacon bits or chopped ham to the filling.
B: The crispy outside and gooey, cheesy inside makes them delicious!
A: They really are! Thank you so much, Kalie, for this fantastic recipe! I hope our listeners will give it a try at home. It’s simple, tasty, and always a crowd-pleaser.
B: Please remember to follow us for more delicious ideas. We’ll catch you next time on “Food Delight”!