Name: Crispy Potato Cheese Balls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 large russet potatoes; 1 tablespoon milk; ½ teaspoon salt, divided; ¼ teaspoon black pepper; ½ teaspoon garlic powder; 2 tablespoons crumbled bacon bits; 8 ounces block mozzarella cheese, cut into 1/2" cubes; 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; Canola or vegetable oil, for frying (about 2 inches deep)

There’s something wonderfully satisfying about the crunch of golden, cheesy bites paired with creamy mashed potatoes inside. This Crispy Potato Cheese Balls Recipe is a total crowd-pleaser that always brings smiles, whether it’s for a snack, appetizer, or party treat. Let me walk you through why it’s one of my go-to recipes for an easy yet impressive bite.

The image shows a golden brown, crispy fried ball with a rough textured outer layer. The ball is broken open, revealing a soft, creamy, smooth white filling inside that looks like mashed potato with a melted cheese center in the middle. Small green herb pieces are sprinkled on the crispy surface and scattered around it on white parchment paper, which rests on a white marbled surface. The focus is sharp on the broken ball, while other similar fried balls appear blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Potato Cheese Balls Recipe
Top Tip
How to Serve Crispy Potato Cheese Balls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Potato Cheese Balls Recipe

Why You'll Love This Recipe

This Crispy Potato Cheese Balls Recipe blends textures and flavors in such a delightful way—the crispy outside combined with melty mozzarella inside is absolutely addictive. Whenever I make this, it feels like I’m sharing a little bit of comfort and fun all in one bite.

Incredible texture combo: The crunchy panko crust holds a soft, flavorful potato-cheese center that melts in your mouth.
Simple ingredients: You only need a handful of pantry staples and a block of mozzarella cheese to wow your guests.
Versatile snack or appetizer: Perfect for parties, game day, or a cozy night in.
Easy to customize: Add bacon bits, herbs, or spices to make it uniquely yours.

Ingredients & Why They Work

Each ingredient has its role here: potatoes provide the creamy base, mozzarella adds gooey richness, and the panko breadcrumbs create that irresistible crispy shell. When you pick your ingredients thoughtfully, it makes the final balls perfectly balanced and incredibly satisfying.

Flat lay of large russet potatoes peeled and whole, a small white bowl of milk, a pinch of coarse salt crystals scattered, a small white bowl with black peppercorns, a small white bowl with garlic powder, a small pile of crumbled cooked bacon bits, a block of fresh mozzarella cheese cut into cubes, a small mound of all-purpose flour, two whole brown eggs with clean shells, a small white bowl of panko breadcrumbs mixed with dried parsley flakes, all arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: Their high starch content helps create smooth, fluffy mashed potatoes that bind well.
Milk: Just a splash to keep the potatoes creamy and moist without getting too loose.
Salt and black pepper: Basic seasoning that makes every flavor pop.
Garlic powder: Adds a subtle savory depth without overpowering the cheese.
Crumbled bacon bits: Smoky, salty bites that elevate the overall taste (optional but so worth it!).
Mozzarella cheese: Choose a good-quality block so it melts perfectly inside each ball.
All-purpose flour: Helps the coating stick to the potato balls.
Eggs: Act as the glue between the flour and panko layers.
Panko breadcrumbs: The secret to that extra crisp and light crust.
Dried parsley: Adds a hint of color and mild herbaceous flavor in the crust.
Canola or vegetable oil: Perfect frying oils for their high smoke points and neutral taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Crispy Potato Cheese Balls Recipe is how easy it is to tweak. I always encourage you to make it reflect your taste and what you have on hand. For instance, adding different cheeses or herbs can turn the flavor profile in exciting new directions.

Bacon lovers, rejoice: I’ve tossed in crispy crumbled bacon bits more times than I can count — it adds a salty crunch and pairs beautifully with the gooey mozzarella.
Herb twist: Fresh chopped rosemary or chives can swap in for dried parsley for a fragrant punch.
Spicy kick: If you like a little heat, sprinkle in some cayenne or chili flakes into the mashed potatoes before forming the balls.
Cheese variations: Try swapping mozzarella for cheddar or pepper jack for an entirely different cheesy vibe.

Step-by-Step: How I Make Crispy Potato Cheese Balls Recipe

Step 1: Cook and mash the potatoes just right

Start by peeling and cutting your russet potatoes into manageable chunks. Boil them until you can easily pierce them with a fork—usually about 15 to 20 minutes. Drain really well, then mash them up with milk, salt, pepper, garlic powder, and those delicious bacon bits if you’re using. The key here is to get the mash creamy but a little firm, so it holds together when you form the balls. If they’re too wet, shape won’t hold!

Step 2: Form the cheesy potato balls

Once your mashed potatoes are cool enough to handle, scoop out about two tablespoons for each ball. Make a little cup with your thumb, pop a cube of mozzarella inside, and carefully wrap the potato around it. Roll it gently into a smooth ball without cracks—this helps keep the cheese from leaking out while frying.

Step 3: Coat for crispy perfection

Set up a three-step breading station: flour mixed with salt and pepper, beaten eggs, and panko breadcrumbs seasoned with dried parsley. Roll each potato ball first in the flour, then dunk it in the eggs, and finally coat it well with the panko. Trust me, don’t rush this step—generous coating means you get that amazing crunch.

Step 4: Fry to golden, crispy bliss

Heat about 2 inches of oil in a heavy-bottomed pot to 375°F (190°C). Using a slotted spoon or spider strainer, gently add the balls one at a time. Fry for 2-3 minutes, turning occasionally so all sides get evenly golden and crisp. Remove and drain on paper towels. Let them cool briefly—hot cheese can be fiery, but they’re best enjoyed warm.

Top Tip

After making these crispy delights several times, I’ve learned a few tricks that really up your success rate and flavor every time.

Perfect potato texture: Don’t over-boil the potatoes; slightly undercooked potatoes yield a fluffier mash that binds better without getting gummy.
Keep it cool: Let your mashed potatoes cool fully before shaping so they don’t turn mushy when handled.
Oil temperature matters: Use a probe thermometer and keep your oil steady at 375°F for crispy balls that aren’t greasy.
Don’t overcrowd the fryer: Fry in batches to maintain oil temperature and crispiness; overcrowding lowers the heat and leads to soggy coating.

How to Serve Crispy Potato Cheese Balls Recipe

potato cheese balls - Serving Suggestion

Garnishes

I adore sprinkling fresh minced parsley over the balls right before serving. It adds a fresh, vibrant pop of color and a subtle herbaceousness that complements the cheesy richness perfectly. Sometimes I throw on a pinch of smoked paprika for a hint of smoky heat.

Side Dishes

These crispy balls go wonderfully with a simple marinara sauce or a garlicky aioli for dipping. On the side, I love a crisp green salad or roasted veggies to balance the indulgence. They’re also fantastic with a fresh salsa or even a tangy yogurt dip.

Creative Ways to Present

For parties, I sometimes serve these on a wooden board arranged with little bowls of various dips—ranch, spicy ketchup, or pesto. Sticking festive toothpicks in each one makes them totally party-perfect and mess-free. Offering a colorful dip trio keeps things fun and interactive.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be tough!), keep them in an airtight container in the fridge. They’ll stay good for up to 3 days. I recommend reheating them in a toaster oven or air fryer to keep that crispy crust intact.

Freezing

I’ve frozen these before by placing the breaded balls on a baking sheet in a single layer and freezing until solid. Then pop them in a freezer bag and store for up to a month. When ready, fry them straight from frozen, adding a minute or two to cooking time. This makes for a convenient ready-to-fry snack anytime.

Reheating

To bring leftovers back to life, avoid microwaves—they make the crust soggy. Instead, reheat in an oven or air fryer at 350°F (175°C) for about 5-7 minutes until warmed through and crisp again. This way, you get that freshly fried crispiness without losing the gooey cheese inside.

Frequently Asked Questions:

Can I make Crispy Potato Cheese Balls Recipe gluten-free?

Yes! To make it gluten-free, swap the all-purpose flour with a gluten-free all-purpose blend and use gluten-free panko breadcrumbs if available. Be sure to check all labels to avoid gluten-containing additives.

What’s the best cheese to use in Crispy Potato Cheese Balls?

Mozzarella is ideal because it melts beautifully and stretches, creating that satisfying cheesy center. However, you can experiment with cheeses like cheddar or pepper jack for different flavors and textures.

How do I prevent the cheese from leaking out during frying?

Make sure there are no cracks in the potato ball after enclosing the cheese. Chill the formed balls in the fridge for 15-20 minutes before breading and frying; this helps the coating set and reduces leakage.

Can I bake these instead of frying?

Absolutely! For a lighter version, bake at 400°F (200°C) on a parchment-lined sheet for about 20 minutes, turning halfway through. They won’t be quite as crispy as fried but still delicious.

Final Thoughts

Honestly, this Crispy Potato Cheese Balls Recipe holds a special spot in my kitchen because it’s reliably comforting, easy to make, and always impresses guests. I love how it’s a simple recipe turned into something fancy with just a few ingredients and a crisp, golden crust. Give it a try, and I promise you’ll keep coming back for more. It’s like a hug in every bite—fun, cheesy, and totally irresistible.