Boil the potatoes and mash in a bowl until smooth.
Add grated cheddar cheese, plain flour, salt, and black pepper to the mashed potatoes. Mix well until combined.
Take small portions of the potato mixture and shape them into small balls or any desired shape.
Dip each potato ball into the beaten egg, ensuring it’s fully coated.
Roll the coated potato ball in breadcrumbs until evenly coated.
Place the coated potato balls on a tray and refrigerate for 30 minutes to firm up.
Heat vegetable oil in a deep frying pan over medium heat.
Carefully fry the potato pops in batches until golden brown and crispy.
Remove from the oil and drain on kitchen paper to remove excess oil.
Serve hot with your favorite dipping sauce.
Add your first comment to this post