Description
Crispy Fried Potato Cheese Balls are a delicious party snack filled with mashed potatoes, gooey mozzarella cheese, and savory bacon bits, coated in seasoned panko breadcrumbs and fried until golden and crispy. Perfectly crispy on the outside and cheesy inside, these bite-sized treats are ideal for serving warm with marinara sauce for dipping.
Ingredients
Scale
Potato Mixture
- 2 large russet potatoes
- 1 tablespoon milk
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons crumbled bacon bits
- ½ teaspoon salt
- 1 teaspoon salt (for boiling water)
Cheese
- 8 ounces block mozzarella cheese (cut into 1/2" cubes)
Breading
- 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 (enough for 2 inches deep frying)
Instructions
- Prepare Potatoes: Wash, scrub, and peel the potatoes. Cut into 1-inch chunks and place in a large pot. Cover with cold water, add 1 teaspoon salt, and bring to a boil over medium-high heat. Cook uncovered until potatoes are tender when pierced with a fork, about 20 minutes.
- Mash Potatoes: Drain the potatoes well and return them to the pot. Add milk, black pepper, garlic powder, crumbled bacon bits, and ½ teaspoon salt. Mash everything together until smooth. Set aside to cool.
- Shape Potato Balls: When the mashed potatoes are cool enough to handle, scoop out about 2 tablespoons of potato using an ice cream or cookie scoop. Form into a ball, create an indentation in the center with your thumb, and place a cube of mozzarella cheese inside. Enclose the cheese completely with the mashed potato and gently roll into a smooth ball shape. Place on a tray and repeat with remaining mixture.
- Prepare Breading Station: Set up three shallow dishes: one with flour mixed with ½ teaspoon salt and ½ teaspoon pepper; the second with lightly beaten eggs; the third with panko breadcrumbs mixed with dried parsley.
- Bread the Balls: Roll each potato ball first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the panko breadcrumb mixture. Place them back on the tray.
- Heat Oil: Heat about 2 inches of canola or vegetable oil in a large, heavy-bottomed pot or deep pan over medium heat until it reaches 375 degrees Fahrenheit.
- Fry Potato Balls: Using a slotted spoon or metal strainer, carefully place the potato balls one at a time into the hot oil. Fry them, turning occasionally, until the breading is crispy and golden brown, about 3 minutes. Remove and drain on paper towels.
- Serve: Let the potato cheese balls cool for 5 to 10 minutes before serving warm. Serve with marinara sauce for dipping and garnish with fresh minced parsley if desired.
Notes
- Make sure the mashed potatoes are cool enough before shaping to prevent cheese from melting prematurely.
- You can substitute mozzarella with other melty cheeses like cheddar or Monterey Jack for different flavors.
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the mashed potato mix.
- Ensure oil temperature is maintained at 375°F for perfect crispiness; too low and the balls will be greasy.
- Leftover potato balls can be frozen before frying; fry directly from frozen adding a couple of minutes to cooking time.
Nutrition
- Serving Size: 1 serving
- 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
