Description
These golden, crispy garlic Parmesan potato balls feature creamy mashed potatoes seasoned with savory garlic, Parmesan cheese, and warm spices, with a stretchy mozzarella cheese center that melts with every bite. Perfect for parties, game day, or anytime you crave an irresistible homemade appetizer that tastes restaurant-quality.
Ingredients
Scale
- 4 medium potatoes, peeled and boiled, about 15-20 minutes until tender
- 0.5 cup grated Parmesan cheese, freshly grated for best flavor
- 1 tablespoon chopped parsley, fresh or dried
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt, or to taste
- 0.5 teaspoon black pepper, freshly ground preferred
- 2 tablespoons cornstarch, helps bind the mixture
- Mozzarella cheese cubes, for stuffing, cut into small pieces
- 0.5 cup all-purpose flour, for first coating
- 2 large eggs, beaten, for the egg wash
- 1.5 cups breadcrumbs, panko for extra crispiness
- 0.5 teaspoon garlic powder, for the breadcrumb coating
- 0.5 teaspoon onion powder, for the breadcrumb coating
- 0.5 teaspoon paprika, for the breadcrumb coating
- 0.5 teaspoon salt, for the breadcrumb coating
- 0.5 teaspoon black pepper, for the breadcrumb coating
- 1 tablespoon chopped parsley, for the breadcrumb coating
- Oil for frying, vegetable or canola oil works well
Instructions
- Mash the Potatoes: In a large bowl, mash the boiled potatoes until smooth, breaking up any lumps for a creamy, lump-free consistency.
- Mix in Seasonings: Add the Parmesan cheese, parsley, garlic powder, onion powder, paprika, salt, black pepper, and cornstarch to the mashed potatoes. Mix until well combined and evenly seasoned, about 1-2 minutes.
- Check Consistency: The mixture should hold together when squeezed but not be too wet; if it feels too loose, add additional cornstarch one teaspoon at a time.
- Scoop the Mixture: Scoop approximately 2 tablespoons of the potato mixture into your hand.
- Add the Cheese: Flatten the portion slightly in your palm, place a small cube of mozzarella cheese in the center, then carefully seal the potato mixture around it and roll into a tight ball, ensuring the cheese is completely enclosed.
- Repeat Forming: Continue this process with the remaining potato mixture until all balls are formed.
- Prepare the Breadcrumb Mixture: In a shallow bowl, combine the breadcrumbs with garlic powder, onion powder, paprika, salt, black pepper, and parsley.
- Set Up Coating Stations: Arrange three shallow bowls in order: one with all-purpose flour, one with beaten eggs, and one with the seasoned breadcrumb mixture.
- Coat Each Ball: Take each potato ball and roll it in the flour until lightly coated, then dip it into the beaten eggs to coat completely, and finally roll it in the seasoned breadcrumbs, pressing gently so the coating adheres.
- Freeze: Place all coated balls on a parchment-lined baking sheet and freeze for 20-30 minutes to help them hold their shape during frying and keep the mozzarella center intact.
- Heat the Oil: In a large, heavy-bottomed pot or deep skillet, heat oil to 350 degrees Fahrenheit (175 degrees Celsius), using a thermometer to ensure accurate temperature.
- Fry in Batches: Working in batches to avoid overcrowding, carefully place the frozen potato balls into the hot oil and fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Drain: Using a slotted spoon, transfer the cooked potato balls to a paper towel-lined plate to drain excess oil.
- Serve: Serve the potato balls hot while the mozzarella center is still melted and stretchy for the best experience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes