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Cheesy Potato Balls Recipe

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4.4 from 4 reviews

These Cheesy Potato Balls are a delightful appetizer or snack featuring creamy mashed potatoes wrapped around gooey mozzarella cheese, coated in crispy panko breadcrumbs, and deep-fried to golden perfection. Perfectly crunchy on the outside and melty on the inside, they are a crowd-pleasing treat for cheese lovers and potato enthusiasts alike.

Ingredients

Potato Mixture

  • 2 large russet potatoes (peeled and cubed)
  • 1 tbsp cream or milk
  • Salt to taste

Filling

  • 40 cubes mozzarella cheese (1/2" cubes)

Breading

  • 1 cup flour
  • 1-2 large eggs (lightly beaten)
  • 1.5 cups panko breadcrumbs

For Frying

  • High heat oil for deep frying (such as grapeseed oil)

Instructions

  1. Cook Potatoes: Add the peeled and cubed potatoes to a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook uncovered until the potatoes are fork-tender, about 20 minutes. Drain well and mash the potatoes. Stir in the cream and salt to taste. Set the mashed potatoes aside to cool completely.
  2. Form Potato Balls with Cheese: Once the mashed potatoes are cool enough to handle (you can prepare them a day ahead and bring to room temperature for 1-3 hours before shaping), use an ice cream scoop or measuring spoon to scoop out about 2 tablespoons of mashed potato. Flatten it slightly and place a cube of mozzarella cheese in the center. Enclose the cheese by bringing the mashed potato around it and gently rolling into a ball shape. Repeat until all cheese cubes are enclosed.
  3. Prepare Breading Station: Set up three shallow dishes—one with flour, one with the lightly beaten eggs, and one with panko breadcrumbs. Working with one ball at a time, gently coat each ball first in flour, shaking off excess, then dip into the egg wash, and finally roll in panko until completely coated. Place coated balls on a plate or tray and continue with the remaining balls.
  4. Deep Fry Potato Balls: In a deep-sided, heavy-bottomed pot, heat about 2 inches of oil over medium heat until it reaches 375°F (190°C). Carefully place the coated potato balls into the hot oil, avoiding overcrowding the pot. Fry, turning occasionally and maintaining the oil temperature around 350°F (175°C), until the breading is golden brown and crisp, approximately 2-3 minutes. Use a slotted spoon to transfer the fried balls onto paper towels to drain excess oil.
  5. Serve: Allow the potato balls to cool slightly before serving while still hot and enjoy the stretchy melted mozzarella inside.

Notes

  • For best results, prepare mashed potatoes a day ahead and refrigerate to firm up; bring to room temperature before shaping.
  • You can substitute mozzarella with other melting cheeses like cheddar or gouda for different flavor variations.
  • Ensure oil temperature is maintained correctly to avoid greasy or undercooked potato balls.
  • Use a heavy-bottomed pot to maintain steady oil temperature during frying.
  • These potato balls are best enjoyed fresh and hot to appreciate the melted cheese center.

Find it online: https://cookedbygrace.com/cheesy-potato-balls-recipe/