Crispy Potato Cheese Balls Recipe

ByTaylor
Jump to Recipe· 4.7 from 64 reviews

If you’re craving a snack that’s crispy on the outside, gooey cheesy on the inside, and utterly addicting, you’re in the right place. This Crispy Potato Cheese Balls Recipe is one of my all-time favorites to make for game days or casual get-togethers—it always disappears fast, and I guarantee you’ll want to make it again and again.

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Why This Recipe Works

  • Perfect Crispiness: Using panko breadcrumbs and frying at the right temperature ensures the ultimate crispy exterior every time.
  • Melty Cheese Center: Cubes of mozzarella inside soft mashed potatoes create a gooey surprise in every bite.
  • Flavorful Mash: Garlic powder, bacon bits, and seasoning in the potatoes add a savory depth that’s hard to resist.
  • Easy to Customize: The basic method lets you swap cheeses or add herbs, making it versatile for any occasion.
Crispy Potato Cheese Balls, potato cheese balls, cheesy snack recipe, easy appetizer ideas, game day snacks - There are nine golden brown, crispy round balls with a rough texture scattered on white parchment paper inside a white container. Each ball is sprinkled lightly with small bits of green herbs. To the top right of the balls, there is a small white bowl filled with smooth red sauce, garnished with tiny green herb pieces. The background shows a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

These ingredients come together to give you the perfect balance of crispy, creamy, and cheesy. I always recommend using russet potatoes for their fluffy texture when mashed, and fresh mozzarella that melts beautifully inside.

Crispy Potato Cheese Balls, potato cheese balls, cheesy snack recipe, easy appetizer ideas, game day snacks - Flat lay of two large russet potatoes peeled and chunky cut, a small white bowl of milk, a few pinches of coarse salt scattered, a small pile of black peppercorns, a small heap of garlic powder, a small mound of crumbled crispy bacon bits, mozzarella cheese block cut into half-inch cubes arranged neatly, a small white bowl filled with all-purpose flour, two whole uncracked brown eggs, a small white bowl of panko breadcrumbs mixed with dried parsley, and a few fresh parsley sprigs arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Russet Potatoes: Their starchy nature makes for a smooth, fluffy mash perfect for shaping around cheese.
  • Milk: Just enough to make the mash creamy without being soggy.
  • Salt & Black Pepper: Basic seasoning to enhance flavors.
  • Garlic Powder: Adds a subtle, savory kick without overpowering.
  • Bacon Bits: My secret ingredient for a smoky, salty punch that makes these irresistible.
  • Mozzarella Cheese: Blocks cut into cubes melt inside, creating that cheesy ooze everyone loves.
  • All-Purpose Flour: Helps the coating stick and gives structure before breading.
  • Eggs: Acts as the glue for the bread crumb coating.
  • Panko Breadcrumbs: Extra crispy and light, giving a satisfying crunch.
  • Dried Parsley: Adds color and a mild herbaceous note to the coating.
  • Canola or Vegetable Oil: Neutral-flavored oil ideal for frying without burning.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Crispy Potato Cheese Balls Recipe can be. Sometimes, I swap mozzarella for pepper jack to give it a spicy twist, or I add fresh herbs like chives right into the mash. You should definitely play around with flavors—you’ll find your own signature version in no time!

  • Variation: Adding chopped jalapeños to the mash gives a satisfying heat that’s a big hit at parties.
  • Dietary Adjustment: For a vegetarian version, leave out the bacon bits or replace them with smoked paprika for that smoky flavor.
  • Cheese Options: Try gouda or cheddar cubes for richer cheese flavors.

Step-by-Step: How I Make Crispy Potato Cheese Balls Recipe

Step 1: Perfectly Cook and Mash Your Potatoes

I start by peeling and cutting the russets into uniform chunks so they cook evenly. Boil them in salted water until fork-tender—don’t rush this! Overcooked potatoes can be waterlogged, so keep an eye out. Once cooked, I drain them thoroughly, then mash with milk, salt, pepper, garlic powder, and bacon bits. Letting the mash cool a bit helps it hold together when forming balls later.

Step 2: Forming the Cheese-Stuffed Potato Balls

This step is my favorite. I use a cookie scoop for consistent sizing—about 2 tablespoons of mash per ball. I press a small indentation into each ball, pop a mozzarella cube inside, then carefully enclose it with potato and roll it smooth. Keeping your hands slightly damp helps prevent sticking. It can get a little messy at first, but trust me, practice makes perfect!

Step 3: Bread Them Up and Get Ready to Fry

Prepare three shallow dishes: seasoned flour, beaten eggs, and panko breadcrumbs mixed with parsley. This classic breading approach is what gives you that unbeatable crunch. Roll each ball in flour, then egg, then panko, making sure every surface is coated evenly. Set them aside on a tray while you finish all the balls—this keeps your workflow smooth.

Step 4: Fry Away to Golden Perfection

Heat 2 inches of canola or vegetable oil to 375°F (190°C) in a heavy-bottomed pot. Use a thermometer if you have one—temperature control is key here. Carefully drop the balls in one at a time, giving them room to avoid sticking. Fry them for about 2-3 minutes, turning occasionally until golden brown and crispy. I like to drain them on paper towels to soak up excess oil before serving.

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Pro Tips for Making Crispy Potato Cheese Balls Recipe

  • Use Russets for Fluffiness: I’ve tried other potatoes, but russets give that perfect mash texture to hold shape.
  • Don’t Skip Cooling the Mash: Warm potatoes make the balls fall apart when frying; cooling helps them firm up nicely.
  • Keep Oil Temperature Steady: If the oil’s too hot, the coating burns before cheese melts; too cool, and balls get greasy.
  • Double Coat for Extra Crisp: For a thicker crust, you can repeat the egg and panko step once more before frying.

How to Serve Crispy Potato Cheese Balls Recipe

Crispy Potato Cheese Balls, potato cheese balls, cheesy snack recipe, easy appetizer ideas, game day snacks - The image shows a close-up of golden brown, crispy round balls with a rough, crunchy texture on the outside. One ball is open, showing a soft, creamy white inside with small bits of herbs and spices, and melted cheese stretching gently. The balls are placed on a white plate lined with white paper. In the background, there is a small white bowl filled with smooth red dipping sauce. The surface beneath the plate has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like sprinkling freshly minced parsley on top—not just for color but because that little herbal brightness balances the rich flavors perfectly. A light dusting of paprika is also pretty and adds subtle warmth.

Side Dishes

Marinara sauce is my go-to for dipping; its acidity cuts through the richness of the cheese balls. You might also enjoy these alongside a fresh salad or even some roasted veggies for a more balanced meal.

Creative Ways to Present

For parties, I often serve these on a wooden board with little ramekins of different dips—think garlic aioli, spicy ketchup, or ranch dressing. It turns this simple snack into a fun, interactive appetizer.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover potato cheese balls in an airtight container in the fridge for up to 2 days. Just make sure they’re fully cooled before storing to avoid sogginess.

Freezing

These freeze really well! I flash freeze the breaded balls on a baking sheet first, then transfer them to a ziplock bag. When you want to enjoy them, just fry straight from frozen—add a minute or two to the frying time and you’re set.

Reheating

To reheat leftover or frozen ones, I prefer oven baking at 375°F for about 10 minutes to restore crispiness rather than microwaving, which makes them soggy.

FAQs

  1. Can I use other types of cheese instead of mozzarella?

    Absolutely! While mozzarella is great for its meltiness and mild flavor, you can swap in cheeses like cheddar, gouda, or pepper jack for different tastes. Just make sure the cheese cubes are firm enough to hold their shape inside the potato ball.

  2. Is it possible to bake these instead of frying?

    You can bake them at 400°F for about 20-25 minutes until golden and crispy, flipping halfway through. Baking is a healthier option but keep in mind the texture won’t be quite as crispy as frying.

  3. How do I prevent the cheese from leaking out while frying?

    Make sure to fully enclose the cheese inside the potato and seal the edges gently but securely. Also, letting the mashed potatoes cool before shaping helps it stay firm. If your balls are too soft, they might break open during frying.

  4. What if I don’t have panko breadcrumbs?

    You can use regular breadcrumbs, but the texture will be less crispy and lighter. To mimic panko’s crunch, you might pulse some bread slices in a food processor to get coarser crumbs.

Final Thoughts

This Crispy Potato Cheese Balls Recipe has become my little go-to comfort snack when I want something satisfying but quick to make. Its crispy exterior giving way to creamy, cheesy centers always impresses my family and friends. I genuinely hope you give these a try—you’ll be rewarded with that perfect crunchy-cheesy combo that’s just hard to beat. Trust me, once you make them, they’ll be on repeat in your kitchen too!

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Crispy Potato Cheese Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 64 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
Print Recipe

Description

Crispy Fried Potato Cheese Balls are a delightful appetizer featuring creamy mashed potatoes mixed with bacon bits, seasoned with garlic and black pepper, and stuffed with gooey mozzarella cheese. Coated in a crispy panko breadcrumb crust and fried to golden perfection, these bite-sized treats are perfect for serving warm with marinara sauce for dipping.

Ingredients

Potatoes & Filling

  • 2 large russet potatoes
  • 1 tablespoon milk
  • ½ teaspoon salt (for mashed potatoes)
  • 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

  • 1 cup all-purpose flour
  • ½ teaspoon salt (for flour)
  • ½ teaspoon black pepper (for flour)
  • 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

  1. Prepare the 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 uncovered until the potatoes are tender when pierced with a fork, about 20 minutes.
  2. Mash the Potatoes: Drain the potatoes well and return them to the pot. Add milk, ½ teaspoon salt, black pepper, garlic powder, and crumbled bacon bits. Mash everything together until smooth. Set aside to cool.
  3. Form Potato Cheese Balls: Once the mashed potatoes are cool enough to handle, use an ice cream scoop or large cookie scoop to measure out 2 tablespoons of potato. Form it into a ball and make an indentation in the center with your thumb. Place a cube of mozzarella cheese inside, then enclose the cheese with the mashed potato and gently roll into a smooth ball. Place on a tray and repeat with remaining potato and cheese.
  4. Prepare Breading Station: Set up three shallow dishes: one with flour, ½ teaspoon salt, and ½ teaspoon pepper mixed; the second with beaten eggs; the third with panko breadcrumbs and dried parsley.
  5. Bread the Potato Balls: Roll each potato ball first in the flour mixture to coat, then dip in the beaten eggs, and finally coat thoroughly with the panko breadcrumb mixture. Place back on the tray.
  6. 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 it reaches 375 degrees Fahrenheit.
  7. Fry the Potato Balls: Using a heat-safe slotted spoon or metal strainer, carefully place the potato balls one at a time into the hot oil. Fry, turning occasionally, until the breading is crispy and golden brown, about 3 minutes.
  8. Drain and Serve: Transfer the fried potato cheese balls to a paper towel-lined plate to drain excess oil. Allow to cool for 5-10 minutes before serving warm with marinara sauce. Garnish with fresh minced parsley if desired.

Notes

  • Make sure the mashed potatoes are cool enough before forming the balls to prevent cheese from melting too early.
  • You can substitute mozzarella cheese with cheddar or pepper jack for different flavors.
  • If you prefer a gluten-free version, use gluten-free flour and breadcrumbs.
  • Keep the formed potato balls chilled in the refrigerator if not frying immediately to help them hold shape better.
  • Maintain oil temperature around 375°F to ensure crispy exterior without absorbing too much oil.
  • Serve immediately for best texture, as the breading can lose crispness if left too long.

Nutrition

  • Serving Size: 1 piece
  • Calories: 180 kcal
  • Sugar: 1 g
  • Sodium: 320 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 40 mg

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