Description
Mashed Potato Arancini are crispy, golden fried potato balls filled with gooey mozzarella and Parmesan cheese. This Italian appetizer combines creamy mashed potatoes with a crunchy breadcrumb coating, making them perfect for a snack or party bite. They are easy to prepare and can optionally be baked for a lighter version.
Ingredients
Main Ingredients
- 2 cups cold mashed potatoes
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Breading and Frying
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups Italian-style breadcrumbs
- Vegetable oil for frying
Optional Garnish
- Chopped parsley
Instructions
- Prepare Potato Mixture: In a large bowl, combine the cold mashed potatoes, shredded mozzarella, grated Parmesan, one large egg, garlic powder, salt, and black pepper. Mix thoroughly until the ingredients are well combined and the mixture is smooth.
- Form Balls: Scoop about 2 tablespoons of the potato mixture and roll it into a smooth ball using your hands. Repeat this process until all the mixture is shaped into balls.
- Prepare Breading Stations: Arrange three shallow bowls—one with all-purpose flour, one with beaten eggs, and one with Italian-style breadcrumbs.
- Coat the Arancini: Roll each potato ball first in the flour to coat lightly, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumbs. Place the coated balls on a tray.
- Chill: Refrigerate the breaded potato balls for at least 20 minutes to help them firm up for frying.
- Heat Oil: Pour about 2 inches of vegetable oil into a deep skillet or saucepan and heat to 350°F (175°C).
- Fry Arancini: Carefully fry the potato balls in batches, turning occasionally, for 3 to 4 minutes or until the exterior is golden brown and crispy.
- Drain and Serve: Use a slotted spoon to remove the arancini from the oil and drain them on paper towels to remove excess oil. Serve warm, optionally garnished with chopped parsley.
Notes
- For extra flavor, stuff each arancini with a small cube of mozzarella or some cooked ground meat before breading.
- To make a lighter version, bake the arancini at 400°F (200°C) for 20 minutes instead of frying.
- Ensure the oil temperature remains steady to avoid greasy or undercooked arancini.
