Description
Crispy Fried Potato Cheese Balls are a delicious appetizer featuring creamy mashed potatoes stuffed with gooey mozzarella cheese, coated in a crunchy panko breadcrumb crust, and fried to golden perfection. Perfect for parties or a tasty snack, these cheesy bites combine savory flavors with a satisfying crisp texture.
Ingredients
Scale
Potato Mixture
- 2 large russet potatoes
- 1 tablespoon milk
- ½ teaspoon salt (divided)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons crumbled bacon bits
Cheese Filling
- 8 ounces block mozzarella cheese, cut into 1/2 inch cubes
Breading Station
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 ½ cups panko breadcrumbs
- 1 teaspoon dried parsley
Frying
- Canola or vegetable oil for frying, about 2 inches deep
Instructions
- Prepare the Potatoes: Wash, scrub, and peel the potatoes. Cut into 1-inch chunks and place in a large pot. Cover with cold water and add 1 teaspoon of salt. Bring to a boil over medium-high heat and cook uncovered until potatoes are tender when pierced with a fork, about 20 minutes. Drain well.
- Mash the Potatoes: Return drained potatoes to the pot. Add milk, black pepper, garlic powder, bacon bits, and ½ teaspoon salt. Mash until smooth and well combined. Set aside to cool.
- Form Potato Balls: Once cooled, use an ice cream scoop or large cookie scoop to measure approximately 2 tablespoons of potato. Shape into a ball, make an indentation with your thumb, and place a mozzarella cube inside. Enclose the cheese with the mashed potato and gently roll into a smooth ball. Place on a tray and repeat with remaining cheese and potato mixture.
- Prepare Breading Stations: Set up three shallow dishes. In the first, mix flour with ½ teaspoon salt and ½ teaspoon black pepper. In the second, lightly beat the eggs. In the third, combine panko breadcrumbs and dried parsley.
- Bread the Potato Balls: Roll each potato ball first in the flour mixture to coat, then dip into the beaten eggs, and finally coat thoroughly with the panko breadcrumb mixture. Set aside on a tray.
- Heat the Oil: Pour canola or vegetable oil into a large, heavy-bottomed pot to a depth of about 2 inches. Heat over medium heat until the temperature reaches 375 degrees Fahrenheit.
- Fry the Balls: Using a heat-safe slotted spoon or metal strainer, carefully add the breaded potato balls to the hot oil one at a time. Fry, turning occasionally, until golden and crispy, about 3 minutes. Work in batches to avoid overcrowding.
- Drain and Serve: Transfer fried potato cheese balls to a paper towel-lined plate to drain excess oil. Let cool for 5-10 minutes. Serve warm garnished with fresh minced parsley and marinara sauce for dipping.
Notes
- For crispier texture, use panko breadcrumbs rather than regular breadcrumbs.
- Ensure oil temperature stays consistent at 375°F to avoid greasy balls.
- If you prefer a vegetarian option, omit bacon bits.
- Use a heavy-bottomed pot to maintain steady frying temperature.
- These can be prepared ahead and frozen before frying; fry directly from frozen, increasing cooking time by 1-2 minutes.
- Substitute mozzarella with other melty cheeses like cheddar or Monterey Jack for variety.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
