Theo Bailey
There’s something universally comforting about the combination of potatoes and cheese. From creamy mashed potatoes to a perfectly grilled cheese sandwich, this duo is a winner. But when you combine them into a bite-sized package, deep-fried to a spectacular golden crisp, you create pure magic. Welcome to the world of Cheesy Potato Balls.
These delightful morsels are the ultimate comfort food snack. Imagine: a crunchy, bread-crumbed shell that gives way to a soft, fluffy, and savory mashed potato interior, which then reveals a thrilling, molten core of stretched mozzarella cheese. They are a guaranteed crowd-pleaser, whether you’re hosting a game-day party, looking for a fun side dish, or simply treating yourself to a delicious homemade snack.
This recipe will guide you through every step to ensure your Cheesy Potato Balls are perfectly crispy on the outside and irresistibly melty on the inside. Let’s get cooking!
The Secret to Perfect Cheesy Potato Balls
The concept is simple, but a few key techniques separate good potato balls from great ones.
- Dry Potatoes are Key: The biggest enemy of a crispy potato ball is excess moisture. Using leftover mashed potatoes is ideal, as they tend to be thicker. If making mashed potatoes from scratch, ensure they are on the drier, stiffer side. Avoid adding too much milk or cream. You can even spread the fresh mashed potatoes on a baking sheet for 15-20 minutes to let steam escape and help them dry out.
- Thorough Chilling: This is the most crucial step for easy shaping and frying. The potato mixture must be thoroughly chilled—for at least one hour, but preferably two or more. This firms up the fat (butter, cheese) and makes the mixture less sticky, allowing you to form neat balls that won’t fall apart in the hot oil.
- The Double Coating: The classic flour, egg, and breadcrumb coating creates a protective, crispy barrier. The flour helps the egg adhere, and the egg acts as a glue for the breadcrumbs. This triple-layer system ensures a satisfying crunch with every bite.
Cheesy Potato Balls Recipe
Yields: Approximately 20-22 potato balls
Prep time: 30 minutes (+ 1-2 hours chilling)
Cook time: 15-20 minutes
Ingredients:
For the Potato Mixture:
- 2 cups cold mashed potatoes (about 3-4 medium russet or Yukon Gold potatoes)
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh chives or parsley
- 1 large egg yolk
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (optional, for color and flavor)
- Salt and black pepper to taste (be careful with salt if your mashed potatoes are already seasoned)
For the Filling:
- 4 oz (about 120g) low-moisture mozzarella cheese, cut into 20-22 small cubes (about 1/2-inch)
For the Breading Station:
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup Panko breadcrumbs (for extra crunch) or regular breadcrumbs
- 1 teaspoon salt (mixed into the breadcrumbs)
For Frying:
- 4-5 cups neutral oil (like canola, vegetable, or peanut oil) for deep-frying
Cooking Instructions:
Step 1: Prepare the Potato Mixture
If you don’t have leftover mashed potatoes, start by making them. Peel and cube 3-4 medium potatoes. Boil them in salted water until fork-tender (about 15-20 minutes). Drain thoroughly and return them to the hot pot for a minute to evaporate any remaining water. Mash them smoothly without adding too much liquid. Let them cool completely.
In a large mixing bowl, combine the 2 cups of cold mashed potatoes, 1/2 cup grated Parmesan, 1/4 cup fresh chives, 1 egg yolk, 2 tablespoons flour, 1 teaspoon garlic powder, and 1/2 teaspoon paprika. Mix until all ingredients are fully incorporated. Taste and adjust seasoning with salt and pepper.
Step 2: Chill the Mixture
Cover the bowl with plastic wrap, pressing it directly onto the surface of the potato mixture to prevent a skin from forming. Refrigerate for at least 1-2 hours, or until the mixture is firm.
Step 3: Assemble the Potato Balls
Set up your breading station: place the 1/2 cup of flour in one shallow bowl, the 2 beaten eggs in another, and the 1 cup of Panko breadcrumbs mixed with 1 teaspoon of salt in a third bowl.
Remove the chilled potato mixture from the fridge. Using a tablespoon or a small cookie scoop, take about one tablespoon of the mixture. Flatten it in the palm of your hand and place one cube of mozzarella in the center. Gently wrap the potato mixture around the cheese, rolling it between your palms to form a smooth, round ball. Ensure the cheese is completely sealed inside to prevent leakage during frying.
Place the formed ball on a parchment-lined baking sheet. Repeat with the remaining mixture.
Step 4: Bread the Potato Balls
Now, roll each assembled potato ball first in the flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it’s fully coated. Finally, roll it in the Panko breadcrumbs, pressing gently to make sure the crumbs adhere. Place the breaded ball back on the baking sheet.
Pro Tip: For an extra-thick and crispy coating, you can do a double coat by repeating the egg and breadcrumb steps.
Step 5: Fry to Perfection
In a heavy-bottomed pot or deep fryer, heat the oil to 350°F (175°C). It’s important to use a cooking thermometer for accuracy. If the oil is too cool, the balls will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is warm.
Carefully lower 4-5 potato balls at a time into the hot oil using a slotted spoon. Do not overcrowd the pot, as this will cause the temperature to drop.
Fry for 2-4 minutes, turning occasionally, until they are deep golden brown and crispy.
Step 6: Drain and Serve
Use a slotted spoon to remove the golden brown Cheesy Potato Balls from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Let them cool for a minute or two before serving—the cheesy center will be extremely hot!
Serving Suggestions and Variations
- Dipping Sauces Galore: Serve these crispy delights with a variety of dipping sauces. Marinara sauce, ranch dressing, sour cream and chive, sriracha mayo, or a creamy garlic aioli are all fantastic choices.
- Baking Option: For a healthier alternative, you can bake them. Preheat your oven to 400°F (200°C). Arrange the breaded potato balls on a greased baking sheet, lightly spray them with cooking oil, and bake for 20-25 minutes, turning halfway through, until golden and crispy.
- Mix-In Ideas: Get creative with the potato mixture! You can add 1/4 cup of cooked and crumbled bacon, finely diced ham, or even some sautéed onions and bell peppers.
- Cheese Variations: While mozzarella is classic for its stretch, you can use a cube of cheddar, pepper jack for a kick, or even Gouda for a smoky flavor.
Conclusion: A Simple Recipe for Maximum Joy
Cheesy Potato Balls are more than just a snack; they are a testament to the power of simple, high-quality ingredients transformed into something extraordinary. The process of making them is fun and rewarding, and the final product is a textural masterpiece that will have everyone asking for the recipe.
So, the next time you have some leftover mashed potatoes or simply feel the urge to create something deliciously comforting, remember this recipe. Embrace the chill time, master the breading station, and fry up a batch of these incredible golden orbs. One bite into that crispy shell and melty, cheesy center, and you’ll know it was worth every minute.
