Instructions
Step 1: Prepare the filling
In a pan over medium heat, melt the butter and sauté the garlic until fragrant. In a large bowl, combine mashed potatoes, cream cheese, mozzarella, cheddar, sautéed garlic, parsley, salt, and pepper. Mix thoroughly until the texture is smooth and cohesive.
Step 2: Shape the bombs
Take small portions of the mixture and roll them into balls about the size of a golf ball. Place them on a tray lined with parchment paper. Once all are shaped, refrigerate for at least 30–45 minutes to firm up. This step helps prevent them from falling apart during frying.
Step 3: Set up coating stations
Prepare three bowls:
One with flour
One with beaten eggs mixed with milk
One with breadcrumbs
Roll each chilled ball first in flour, then dip into the egg mixture, and finally coat evenly with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb step for a double coating.
Step 4: Fry
Heat oil in a deep pan to about 175°C (350°F). Carefully place a few balls at a time into the hot oil. Fry until golden brown, about 2–3 minutes. Avoid overcrowding the pan.
Step 5: Drain and serve
Remove the fried bombs and place them on paper towels to absorb excess oil. Let them cool slightly before serving, as the inside will be very hot.
Serving suggestions
Serve hot with dipping sauces like garlic mayo, spicy ketchup, or a simple yogurt dip. They pair well with fresh salads or as a side dish.
Tips for best results
Make sure the filling is not too soft; chilling is essential.
Double coating helps prevent leaks and creates extra crunch.
Keep oil temperature steady; too low will make them greasy, too high may burn the outside before heating the inside.
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