Description
Deliciously crispy cheese-stuffed potato balls that combine creamy mashed potatoes and stretchy mozzarella cheese, breaded and deep-fried to golden perfection. A perfect appetizer or snack that’s easy to make and sure to impress.
Ingredients
Scale
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 (such as grapeseed), for deep frying
Instructions
- Cook the Potatoes: Add the peeled and cubed potatoes to a large pot, cover with cold water, and 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 thoroughly.
- Mash and Season: Mash the drained potatoes well, then stir in cream or milk and salt to taste. Set aside to cool completely. You can prepare this step a day ahead and refrigerate, then bring to room temperature 1-3 hours before continuing.
- Form Potato Balls with Cheese: Using an ice cream scoop or measuring spoon, scoop about 2 tablespoons of mashed potato. Flatten it slightly, place a cube of mozzarella cheese in the center, then carefully bring the potato around the cheese and roll into a smooth ball. Repeat to make all the balls.
- Set Up Breading Stations: Prepare three shallow dishes: one with flour, one with lightly beaten eggs, and one with panko breadcrumbs. One at a time, gently roll each potato ball in flour, shaking off excess, then dip into the egg wash, and finally coat completely in panko breadcrumbs. Set aside on a tray or plate.
- Deep Fry the Potato Balls: In a deep, heavy-bottomed pot, heat about 2 inches of oil to 375°F over medium heat. Carefully add the balls in batches, avoiding overcrowding. Maintain oil temperature around 350°F while frying. Cook, turning occasionally, until the breading is golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve: Let cool slightly and serve hot while the cheese inside is still melted and stretchy. Enjoy these crispy, cheesy bites as a delightful appetizer or snack.
Notes
- You can prepare the mashed potatoes a day in advance; just bring them to room temperature before forming the balls.
- Use a neutral high smoke point oil like grapeseed or vegetable oil for best frying results.
- The panko breadcrumbs provide an extra crisp texture—regular breadcrumbs can be used but results will differ.
- Maintain the oil temperature carefully to avoid overcooked or greasy potato balls.
- These can be reheated in a fryer or oven to restore crispiness but are best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 332 kcal
- Sugar: 3.6 g
- Sodium: 274 mg
- Fat: 4.8 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 59.5 g
- Fiber: 5.4 g
- Protein: 12.4 g
- Cholesterol: 66 mg
