Crispy Cheesy Potato Balls
Crispy Cheesy Potato Balls
Ingredients
- 4 medium potatoes, peeled and cut into 1-inch chunks
- as needed water, for boiling
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper, freshly ground
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Place the peeled and chunked potatoes into a large pot. Cover with water and bring to a boil over high heat. Boil the potatoes until they are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
Drain the cooked potatoes thoroughly using a colander. Transfer the drained potatoes to a large metal bowl.
⏱️ 2 min
- 3
Mash the hot potatoes thoroughly with a potato masher until smooth, ensuring no large lumps remain.
⏱️ 3 min
- 4
Add the cornstarch, garlic powder, onion powder, paprika, black pepper, grated Parmesan cheese, and chopped parsley to the mashed potatoes. Mix all ingredients together thoroughly with a wooden spoon until a cohesive potato mixture forms.
⏱️ 5 min
- 5
Take a portion of the potato mixture (about 1 1/2 tablespoons) and flatten it in your palm to create a disc. Place one cube of mozzarella cheese in the center of the disc. Carefully wrap the potato mixture around the cheese, sealing it completely, and form it into a smooth ball. Repeat this process with the remaining potato mixture and cheese, making approximately 20 balls.
⏱️ 10 min
- 6
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 7
Carefully place a few potato balls into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 4 min•🌡️ 350
- 8
Using a slotted spoon, remove the fried potato balls from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining potato balls.
⏱️ 6 min
- 9
Serve the Crispy Cheesy Potato Balls immediately while hot.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cheesy Potato Balls
- 4 medium potatoes, peeled and cut into 1-inch chunks
- as needed water, for boiling
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper, freshly ground
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Place the peeled and chunked potatoes into a large pot. Cover with water and bring to a boil over high heat. Boil the potatoes until they are fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
Drain the cooked potatoes thoroughly using a colander. Transfer the drained potatoes to a large metal bowl.
⏱️ 2 min - 3
Mash the hot potatoes thoroughly with a potato masher until smooth, ensuring no large lumps remain.
⏱️ 3 min - 4
Add the cornstarch, garlic powder, onion powder, paprika, black pepper, grated Parmesan cheese, and chopped parsley to the mashed potatoes. Mix all ingredients together thoroughly with a wooden spoon until a cohesive potato mixture forms.
⏱️ 5 min - 5
Take a portion of the potato mixture (about 1 1/2 tablespoons) and flatten it in your palm to create a disc. Place one cube of mozzarella cheese in the center of the disc. Carefully wrap the potato mixture around the cheese, sealing it completely, and form it into a smooth ball. Repeat this process with the remaining potato mixture and cheese, making approximately 20 balls.
⏱️ 10 min - 6
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 7
Carefully place a few potato balls into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 4 min•🌡️ 350 - 8
Using a slotted spoon, remove the fried potato balls from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining potato balls.
⏱️ 6 min - 9
Serve the Crispy Cheesy Potato Balls immediately while hot.