🥔 Crispy Cheesy Potato Balls

 

Ingredients

• 4 large potatoes, peeled and boiled
• 1 cup shredded mozzarella or cheddar cheese
• 2 tbsp fresh parsley, finely chopped
• ½ tsp garlic powder
• ½ tsp black pepper
• ¾ tsp salt, or to taste
• ½ cup all-purpose flour
• 1 egg, beaten
• 1 cup breadcrumbs or panko
• 12–15 small cubes of mozzarella/cheese
• Oil, for deep frying

Instructions

1. Prepare the potatoes:

Boil the peeled potatoes until completely tender. Drain well and mash until smooth. Let them cool slightly.

2. Make the potato mixture:

Add shredded cheese, chopped parsley, garlic powder, black pepper, and salt to the mashed potatoes. Mix thoroughly.

3. Shape the balls:

Take about 1½ tablespoons of the potato mixture and flatten it slightly in your palm. Place a small cube of cheese in the center and carefully wrap the potato mixture around it. Roll into a smooth ball.

4. Coat the balls:

Roll each potato ball first in flour, then dip it into the beaten egg, and finally coat generously with breadcrumbs. Make sure the entire surface is covered.

5. Chill:

Place the coated balls in the refrigerator for 20–30 minutes. This helps them hold their shape while frying.

6. Fry:

Heat oil over medium heat. Fry the potato balls in batches for about 3–5 minutes, turning gently, until golden brown and crispy.

7. Drain:

Remove and place on a paper towel-lined plate to absorb excess oil.

🧀 Serving

Serve hot while the cheese is melted and gooey inside. They’re delicious with ketchup, garlic mayo, ranch, or your favorite dipping sauce.

Tip: Keep the oil at medium heat. If it’s too hot, the outside will brown before the cheese inside becomes perfectly melted.