Description
These Yummy Potato Cheese Balls are crispy on the outside with a gooey, cheesy mozzarella center—perfect for snacking, entertaining, or indulging your comfort food cravings.
Ingredients
- For the Potato Mixture:
- 3 large potatoes, boiled and mashed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- For the Filling:
- 1 cup mozzarella cheese, shredded or cubed
- For Coating:
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko for extra crunch)
- For Frying:
- Oil for deep frying
Instructions
- Boil and mash the potatoes until smooth. Let cool.
- Season with garlic powder, onion powder, paprika, salt, pepper, and parsley. Mix well.
- Shape the mixture into balls, inserting a cube or pinch of mozzarella into the center of each.
- Coat each ball in flour, then dip in beaten egg, then roll in breadcrumbs. For extra crunch, repeat the egg and breadcrumb coating.
- Heat oil in a deep pan to 350°F (175°C). Fry the balls in batches for 5–7 minutes until golden and crispy.
- Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.
Notes
- Chill the mixture before shaping for easier handling.
- Bake or air-fry as a lighter alternative to deep-frying.
- Use cheddar or cheese blends for flavor variations.
- Freeze shaped, uncooked balls for up to 2 months. Fry from frozen with a few extra minutes.
- Reheat leftovers in oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 90
- Sugar: 0g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
