Ingredients
Scale
- 2 cups of cooked air fryer potatoes (preferably russet or Yukon gold, mashed)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Cooking spray or olive oil spray
Instructions
- In a large bowl, combine cooked and mashed potatoes with shredded cheese, Parmesan, green onions, garlic powder, smoked paprika, salt, and pepper until well mixed.
- Roll about a tablespoon of the mixture into uniform balls, approximately 1 to 1.5 inches in diameter.
- Set up three shallow bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each ball in flour, then eggs, and finally coat with panko breadcrumbs.
- Lightly spray the air fryer basket with cooking spray. Arrange potato balls in a single layer and spray tops for additional crispiness.
- Cook at 400°F (200°C) for 10-12 minutes or until golden brown and crispy, shaking or turning halfway through.
Notes
- Serve with sour cream, ranch dressing, or your favorite dipping sauce.
- Warm oven can keep finished potato balls hot before serving.
- For enhanced flavor, sprinkle extra cheese or herbs on top before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the air fryer at 350°F (175°C) for 4-5 minutes for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack/Appetizer
- Method: Air Fryer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 potato ball
- Calories: 150 Kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg