Crispy Potato Cheese Balls
Delightful golden bites of comfort food that are perfect as a snack, appetizer, or side dish, bursting with cheesy goodness and a crispy texture.
Ingredients
For the Potato Mixture
- 4 large Potatoes (preferably starchy varieties like Russets) The base of our dish; provides a fluffy texture.
- 1 cup Shredded mozzarella cheese Adds gooeyness; feel free to mix in some cheddar.
- 1 cup Bread crumbs (preferably panko) For a golden, crispy exterior.
- 1 teaspoon Garlic powder Enhances flavor.
- 2 tablespoons Fresh parsley, chopped For added flavor.
- 2 large Eggs To bind the ingredients together.
Instructions
Preparation
- Boil peeled potatoes in salted water until fork-tender. Drain and let them cool for a few minutes.
- In a large bowl, mash the potatoes until smooth. Stir in the shredded cheese, herbs, and spices until evenly combined.
- Scoop out portions of the mixture and roll them into balls, about the size of a golf ball.
- Dip each ball into beaten eggs, then roll them in bread crumbs to coat.
Cooking
- In a deep pan, heat vegetable oil until hot. Test the oil by dropping a breadcrumb in; it should sizzle immediately.
- Fry the potato balls in batches until golden brown, about 4-5 minutes, turning occasionally for even browning.
- Remove and drain on paper towels.
Notes
For extra crispiness, double-bread your cheese balls by dipping them in egg and breadcrumbs twice. For a healthier spin, bake at 400°F (200°C) for 20-25 minutes instead of frying.