Description
Cheese-Stuffed Potato Balls are crispy, golden fried snacks with a gooey mozzarella cheese center. Made from mashed russet potatoes seasoned with cream and salt, these delightful bites are breaded with flour, egg, and panko, then deep-fried until perfectly crisp. Perfect as an appetizer or party snack, they combine creamy potatoes and stretchy cheese in every bite.
Ingredients
Scale
Potatoes
- 2 large russet potatoes (peeled and cubed)
- 1 tbsp cream or milk
- Salt (to taste)
Stuffing
- 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 for deep frying (such as grapeseed oil)
Instructions
- Boil and Mash Potatoes: Add the peeled and cubed potatoes to a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook uncovered over medium-high heat until the potatoes are fork tender, about 20 minutes. Drain well and mash the potatoes thoroughly. Stir in cream and salt to taste. Set aside to cool completely.
- Form Potato Balls with Cheese: Once the mashed potatoes are cool (you can make them the day before and let them come to room temperature for 1-3 hours), scoop 2 tablespoons of potato using an ice cream or measuring scoop. Shape it into a ball, then flatten slightly. Place a cube of mozzarella cheese in the middle, then gently bring the mashed potato around the cheese, enclosing it fully. Roll gently into a smooth ball. Repeat for all the potato mixture.
- Prepare the Breading Station: Arrange three shallow dishes: one with flour, one with lightly beaten eggs, and one with panko breadcrumbs. Working one ball at a time, dip it first in flour, shaking off excess, then coat in the egg wash, and finally roll in the panko to coat completely. Place coated balls on a plate or tray and continue with the remaining balls.
- Deep Fry the Potato Balls: In a deep, heavy-bottomed pot, heat 2 inches of grapeseed oil over medium heat until it reaches 375°F. Carefully add a few potato balls to the hot oil, without overcrowding. Fry while turning occasionally, maintaining an oil temperature of 350°F, until the breading turns golden brown and crisp, about 2-3 minutes. Use a slotted spoon to transfer the fried balls to paper towels to drain excess oil.
- Serve: Allow the cheese-stuffed potato balls to cool slightly before serving. Enjoy them hot for the best gooey, stretchy cheese experience.
Notes
- You can make the mashed potatoes a day ahead and refrigerate; bring to room temperature before forming the balls.
- Maintain the oil temperature carefully to ensure crispy coating without sogginess or burning.
- If desired, serve with marinara or garlic aioli dipping sauces for extra flavor.
- Use grapeseed or another neutral high smoke point oil for best frying results.
- Be gentle while forming balls to keep the cheese securely inside.
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: 3.1 g
- Trans Fat: 0 g
- Carbohydrates: 59.5 g
- Fiber: 5.4 g
- Protein: 12.4 g
- Cholesterol: 66 mg
