Description
Crispy Fried Potato Cheese Balls are a delicious party snack featuring tender mashed russet potatoes mixed with bacon bits and seasonings, stuffed with gooey mozzarella cheese cubes, breaded with panko and fried until golden and crispy. Perfectly paired with marinara sauce, these cheesy bites are an irresistible appetizer or snack.
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" 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
For Frying
- Canola or vegetable oil, for frying (about 2 inches deep)
Instructions
- Prepare 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 salt. Bring to a boil over medium-high heat and cook uncovered until potatoes are tender, about 20 minutes.
- Mash Potatoes: Drain potatoes well and return to the pot. Add milk, black pepper, garlic powder, bacon bits, and ½ teaspoon salt. Mash thoroughly until smooth. Set aside and allow to cool.
- Form Potato Balls: Once cooled, scoop 2 tablespoons of mashed potato using an ice cream or large cookie scoop. Form into a ball, then make an indentation in the center with your thumb. Place one mozzarella cube inside and carefully enclose it with potato, rolling gently into a smooth ball. Repeat for all cheese and potato mixture.
- Set Up Breading Station: In three shallow dishes, place flour mixed with ½ teaspoon salt and ½ teaspoon pepper; lightly beaten eggs; and panko breadcrumbs mixed with dried parsley.
- Bread Potato Balls: Roll each potato ball first in the flour, then dip into the egg, and finally coat completely with the panko breadcrumbs. Place the breaded balls on a tray and repeat with all portions.
- Heat Oil: In a large, heavy-bottomed pot with high sides, heat about 2 inches of canola or vegetable oil over medium heat until it reaches 375 degrees Fahrenheit.
- Fry Potato Balls: Using a heat-safe slotted spoon or metal strainer, carefully place balls one at a time into the hot oil. Fry, turning occasionally, until golden and crispy, about 3 minutes per batch. Drain on paper towels.
- Serve: Allow fried potato cheese balls to cool for 5-10 minutes. Serve warm with marinara sauce for dipping, garnished with fresh minced parsley.
Notes
- Use russet potatoes for a fluffy, creamy texture.
- Chilling the mashed potatoes before shaping helps the balls hold better during frying.
- For extra crispiness, double-coat the balls by repeating the egg and panko steps.
- Use a thermometer to maintain oil at 375°F for optimal frying results.
- Serve immediately for the best gooey cheese experience.
- Can substitute mozzarella with other melty cheeses such as cheddar or Monterey Jack.
Nutrition
- Serving Size: 1 piece
- Calories: 204 kcal
- Sugar: 1 g
- Sodium: 248 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.003 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 51 mg
