Description
Mashed Potato Arancini are crispy, golden-fried balls made from creamy mashed potatoes blended with cheeses and seasonings. These Italian-inspired appetizers are perfect for using leftover mashed potatoes and offer a deliciously cheesy and savory bite, served hot with marinara dipping sauce.
Ingredients
Scale
Potato Mixture
- 3 cups cold mashed potatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Coating
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
For Frying and Serving
- Vegetable oil for frying
- Marinara sauce for serving
Instructions
- Prepare the potato mixture: In a large bowl, combine the cold mashed potatoes, shredded mozzarella cheese, grated Parmesan cheese, finely chopped green onions, garlic powder, Italian seasoning, salt, and black pepper. Mix everything thoroughly until well blended.
- Form the arancini balls: Scoop approximately 2 tablespoons of the mixture and roll it into a ball using your hands. Repeat this process with the remaining mixture, placing each ball onto a tray.
- Set up the coating stations: Arrange three shallow bowls—one filled with all-purpose flour, the second with beaten eggs, and the third with Italian-style breadcrumbs. Roll each potato ball first in the flour, ensuring an even coat, then dip it in the beaten eggs, and finally roll it in the breadcrumbs until fully coated.
- Heat the oil for frying: Pour vegetable oil into a deep skillet or pot, enough for deep frying, and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature for frying.
- Fry the arancini: Fry the coated potato balls in batches to avoid overcrowding the pan. Cook each batch for 3 to 4 minutes, turning occasionally to promote even browning, until the arancini are golden brown and crispy on all sides.
- Drain and serve: Remove the fried arancini using a slotted spoon and place them on paper towels to absorb excess oil. Serve immediately while hot with a side of marinara sauce for dipping.
Notes
- These arancini are a delicious way to repurpose leftover mashed potatoes.
- For extra cheesy goodness, insert a small cube of cheese inside each potato ball before coating and frying.
- If you prefer to bake instead of fry, preheat your oven to 425°F (220°C), place the coated arancini on a baking sheet, spray lightly with cooking oil, and bake for 18–20 minutes until crisp and golden.
