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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
