Description
Crispy Fried Potato Cheese Balls are a delicious snack or appetizer featuring creamy mashed potatoes mixed with bacon bits and seasonings, stuffed with gooey mozzarella cheese, coated in a crispy panko breadcrumb crust, and deep-fried to golden perfection. Perfect for serving warm with marinara sauce.
Ingredients
Scale
Potato Mixture
- 2 large russet potatoes
- 1 tablespoon milk
- salt (1 teaspoon for boiling + ½ teaspoon for mashing)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons crumbled bacon bits
Cheese Filling
- 8 ounces block mozzarella cheese cut into ½ inch cubes
Breading Station
- 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
Frying
- Canola or Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare Potatoes: Wash, scrub, and peel the potatoes. Cut into 1-inch chunks and place into a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil over medium-high heat and cook until tender when pierced with a fork, about 20 minutes. Drain well.
- Mash Potatoes: Return drained potatoes to the pot. Add milk, ½ teaspoon salt, black pepper, garlic powder, and crumbled bacon bits. Mash well until smooth. Set aside and allow to cool until hand warm.
- Form Potato Balls: Once potatoes are cool enough to handle, scoop 2 tablespoons of mashed potato and form a ball. Make an indentation with your thumb and place one cube of mozzarella cheese inside. Enclose the cheese completely and gently roll into a smooth ball. Place on a tray and repeat with remaining potatoes and cheese.
- Prepare Breading Station: Set up three shallow dishes: First with flour mixed with ½ teaspoon salt and ½ teaspoon pepper, second with lightly beaten eggs, third with panko breadcrumbs combined with dried parsley.
- Bread Potato Balls: Roll each potato ball first in the seasoned flour, then dip into the egg, and finally coat completely with the panko breadcrumb mixture. Place back on tray.
- Heat Oil: Pour oil into a large, heavy-bottomed pot to a depth of 2 inches. Heat over medium heat until the temperature reaches 375 degrees Fahrenheit.
- Fry Potato Balls: Using a heat-safe slotted spoon, carefully lower each ball into the hot oil one at a time. Fry, turning occasionally, until the coating is crispy and golden brown, about 3 minutes. Remove and drain on paper towels.
- Serve: Allow to cool for 5-10 minutes before serving warm. Accompany with marinara sauce for dipping and garnish with fresh minced parsley if desired.
Notes
- Use an ice cream scoop or cookie scoop to portion uniform potato balls for even frying.
- Ensure mashed potatoes are cooled enough to handle to prevent melting the cheese prematurely.
- Maintain oil temperature at 375°F to achieve a crispy exterior without absorbing too much oil.
- You can substitute mozzarella with other melting cheeses like cheddar or pepper jack for variation.
- To make ahead, prepare and bread the balls, then freeze on a tray before transferring to a bag. Fry directly from frozen, adding a couple of extra minutes to frying time.
Nutrition
- Serving Size: 1 piece
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 45 mg
