Description
Crispy Potato Cheese Balls are a golden, indulgent appetizer bursting with melty mozzarella inside and perfectly seasoned mashed potato outside. These easy-to-make bites deliver satisfying cheese pulls and crispy exteriors that are perfect for parties, game day, or weeknight snacking.
Ingredients
Scale
- 3 medium potatoes, boiled and mashed, about 1.5 cups when prepared
- 1 cup mozzarella cheese, cut into small cubes, ensures a melty center in each bite
- 2 tablespoons cornstarch, helps bind and crisp the exterior
- 0.5 teaspoon salt, to taste
- 0.5 teaspoon black pepper, freshly ground for best flavor
- 0.5 teaspoon garlic powder, for subtle savory depth
- Oil for frying, vegetable or canola oil works best
- Ketchup, for serving, a classic dipping sauce
- 1 teaspoon chili flakes, optional, for a spicy kick and heat
Instructions
- Boil and Mash: Boil 3 medium potatoes until fork-tender, about 12-15 minutes, then drain thoroughly and mash until completely smooth with no lumps remaining.
- Mix Seasonings: Add the cornstarch, salt, black pepper, garlic powder, and chili flakes to the mashed potatoes and stir until evenly combined throughout.
- Cool Slightly: Let the mixture cool for a few minutes so it's easier to handle without burning your hands.
- Portion the Mixture: Take a small portion of the potato mixture, about the size of a golf ball, and flatten it gently in your palm.
- Add the Cheese: Place a cube of mozzarella in the center of the flattened mixture, then carefully seal the edges and roll into a compact ball.
- Freeze to Set: Arrange the potato cheese balls on a parchment-lined tray and place in the freezer for 30 minutes to help them firm up and hold their shape during frying.
- Heat the Oil: Heat oil in a pan over medium heat until it reaches approximately 350 degrees Fahrenheit, about 5-7 minutes.
- Fry in Batches: Carefully place the potato cheese balls into the hot oil in small batches, being careful not to overcrowd the pan, and fry for 3-4 minutes on each side until golden brown and crispy.
- Drain Excess Oil: Use a slotted spoon to remove the fried balls and immediately transfer them to paper towels to drain any excess oil and keep them crispy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes