Description
Crispy Fried Potato Cheese Balls are a delicious party snack made with tender mashed russet potatoes mixed with bacon and seasonings, filled with melted mozzarella cheese, coated in panko breadcrumbs, and fried to golden perfection. Served warm, they offer a crispy exterior and gooey cheesy center perfect for dipping in marinara sauce.
Ingredients
Scale
Main Ingredients
- 2 large russet potatoes
- 1 tablespoon milk
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons crumbled bacon bits
- 8 ounces block mozzarella cheese (cut into ½ inch cubes)
Breading Station Ingredients
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1½ cups panko breadcrumbs
- 1 teaspoon dried parsley
- ½ teaspoon salt (for flour mixture)
- ½ teaspoon black pepper (for flour mixture)
For Frying
- Canola or vegetable oil (about 2 inches for frying)
- ½ teaspoon salt (for mashed potatoes)
Instructions
- Prepare the potatoes: Wash, scrub, and peel the potatoes. Cut them into 1-inch chunks and place them into a large pot. Cover with cold water and add a teaspoon of salt. Bring to a boil over medium-high heat, uncovered, and cook until potatoes are tender when pierced with a fork, about 20 minutes.
- Mash the potatoes: Drain the cooked 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.
- Form the potato balls with cheese: Once the mashed potatoes are cool enough to handle, use an ice cream scoop or large cookie scoop to portion about 2 tablespoons of mashed potato. Form into a ball, make an indentation with your thumb, and place a cube of mozzarella cheese inside. Enclose the cheese and reshape into a smooth ball. Place on a tray and repeat with remaining potatoes and cheese.
- Prepare the breading station: Set up three shallow dishes: one with flour mixed with ½ teaspoon salt and ½ teaspoon black pepper, one with the lightly beaten eggs, and one with panko breadcrumbs mixed with dried parsley.
- Bread the potato 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 back onto the tray.
- Heat the oil: In a large heavy-bottomed pot with high sides, heat about 2 inches of canola or vegetable oil over medium heat until the temperature reaches 375 degrees Fahrenheit.
- Fry the potato cheese balls: Using a heat-safe slotted spoon or metal strainer, gently lower the potato balls one at a time into the hot oil. Fry, turning occasionally, until the panko coating is crispy and golden brown, about 3 minutes.
- Drain and serve: Remove the fried balls and transfer to a plate lined with paper towels to drain excess oil. Let cool for 5 to 10 minutes. Serve warm with marinara sauce for dipping and garnish with fresh minced parsley if desired.
Notes
- Use russet potatoes for the best texture as they mash smoothly and hold shape well.
- Ensure the mashed potatoes are completely cool before forming balls to prevent cheese from melting prematurely.
- Keep oil temperature steady at 375 degrees to achieve a crispy crust without absorbing excess oil.
- Panko breadcrumbs give the crispiest texture for the coating compared to regular breadcrumbs.
- Serve immediately for the best contrast between crispy exterior and gooey cheese inside.
- These potato cheese balls can be kept warm in a low oven but are best freshly fried.
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
