**1. Prepare the Potatoes:**
– Peel the potatoes and cut them into chunks. Boil them in salted water until tender, about 15-20 minutes.
– Drain the potatoes and let them cool slightly before mashing them until smooth.
**2. Make the Filling:**
– In a mixing bowl, combine the mashed potatoes, grated cheese, chopped green onions, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated.
– Let the mixture cool completely for easier handling.
**3. Form the Balls:**
– Once the filling is cool, take a small amount (about a tablespoon) and shape it into a ball. Repeat until all the mixture is used up.
**4. Set Up the Coating Station:**
– Place the flour, beaten eggs, and breadcrumbs in three separate bowls.
– Roll each potato ball in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Make sure each ball is fully covered for maximum crispiness.
**5. Fry the Potato Balls:**
– Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop in a small piece of bread—if it sizzles, it’s ready.
– Fry the potato balls in batches, being careful not to overcrowd the pan. Cook until golden brown and crispy, about 3-4 minutes per batch.
– Use a slotted spoon to remove the balls and place them on paper towels to drain excess oil.
#### Tips for Perfect Crispy Potato Balls
