Cheesy Garlic Parmesan Potato Balls
Cheesy Garlic Parmesan Potato Balls
Ingredients
For the Potato Balls
- 4 Yukon gold potatoes, large
- 4 tablespoons corn starch
- 1 teaspoon salt, or to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 1/2 cup Parmesan cheese, freshly grated
- 8 ounces whole milk mozzarella cheese block, cut into small squares
For the Dry Batter
- 1 cup all-purpose flour
- 1 tablespoon corn starch
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
For the Egg Wash Mixture
- 2 eggs
- 3 tablespoons water
For the Breadcrumbs
- 1 cup panko breadcrumbs
- 1 teaspoon dried parsley
For Frying and Garnish
- 4 cups oil, for frying, or as needed
- 1/4 cup Parmesan cheese, for garnish
Instructions
- 1
Peel and cut the 4 large Yukon gold potatoes into 2-inch cubes. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 25 min
- 2
Drain the cooked potatoes thoroughly. In a large mixing bowl, mash the potatoes until smooth. You can use a potato ricer for an extra smooth consistency.
⏱️ 5 min
- 3
To the mashed potatoes, add 4 tablespoons of corn starch, 1 teaspoon of salt (or to taste), 1 tablespoon of garlic powder, 1 teaspoon of black pepper, 1 teaspoon of dried parsley, and 1/2 cup of freshly grated Parmesan cheese. Mix thoroughly until the ingredients are well combined and the mixture starts to form a cohesive dough.
⏱️ 5 min
- 4
Take a small portion of the potato filling and flatten it in your hand. Place a small square of the mozzarella cheese in the center. Carefully enclose the mozzarella with the potato mixture, shaping it into a smooth ball. Ensure the cheese is completely sealed inside. Repeat this process with the remaining potato filling and mozzarella squares.
⏱️ 15 min
- 5
In a separate shallow bowl, prepare the dry batter by combining 1 cup of all-purpose flour, 1 tablespoon of corn starch, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder. Mix well.
⏱️ 2 min
- 6
In another shallow bowl, prepare the egg wash by whisking together 2 eggs and 3 tablespoons of water until well combined.
⏱️ 1 min
- 7
In a third shallow bowl, combine 1 cup of panko breadcrumbs and 1 teaspoon of dried parsley. Mix well.
⏱️ 1 min
- 8
To bread the potato balls, first dip each ball into the dry batter, ensuring it's evenly coated. Gently shake off any excess flour. Next, dip the floured ball into the egg wash, allowing any excess to drip off. Finally, roll the egg-washed ball in the panko breadcrumb mixture, pressing gently to ensure a thorough and even coating. Set the breaded balls aside.
⏱️ 10 min
- 9
Heat at least 2-3 inches of oil in a deep pot or Dutch oven to 350°F. If you don't have a thermometer, you can test the oil by dropping a small piece of breading; it should sizzle immediately.
⏱️ 5 min•🌡️ 350
- 10
Carefully place the breaded potato balls into the hot oil in batches, being careful not to overcrowd the pot. Fry for 2 to 3 minutes per batch, or until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350
- 11
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.
⏱️ 1 min
- 12
Sprinkle an additional 1/4 cup of Parmesan cheese on top of the hot potato balls before serving. Enjoy immediately!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Parmesan Potato Balls
For the Potato Balls
- 4 Yukon gold potatoes, large
- 4 tablespoons corn starch
- 1 teaspoon salt, or to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 1/2 cup Parmesan cheese, freshly grated
- 8 ounces whole milk mozzarella cheese block, cut into small squares
For the Dry Batter
- 1 cup all-purpose flour
- 1 tablespoon corn starch
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
For the Egg Wash Mixture
- 2 eggs
- 3 tablespoons water
For the Breadcrumbs
- 1 cup panko breadcrumbs
- 1 teaspoon dried parsley
For Frying and Garnish
- 4 cups oil, for frying, or as needed
- 1/4 cup Parmesan cheese, for garnish
Instructions
- 1
Peel and cut the 4 large Yukon gold potatoes into 2-inch cubes. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 25 min - 2
Drain the cooked potatoes thoroughly. In a large mixing bowl, mash the potatoes until smooth. You can use a potato ricer for an extra smooth consistency.
⏱️ 5 min - 3
To the mashed potatoes, add 4 tablespoons of corn starch, 1 teaspoon of salt (or to taste), 1 tablespoon of garlic powder, 1 teaspoon of black pepper, 1 teaspoon of dried parsley, and 1/2 cup of freshly grated Parmesan cheese. Mix thoroughly until the ingredients are well combined and the mixture starts to form a cohesive dough.
⏱️ 5 min - 4
Take a small portion of the potato filling and flatten it in your hand. Place a small square of the mozzarella cheese in the center. Carefully enclose the mozzarella with the potato mixture, shaping it into a smooth ball. Ensure the cheese is completely sealed inside. Repeat this process with the remaining potato filling and mozzarella squares.
⏱️ 15 min - 5
In a separate shallow bowl, prepare the dry batter by combining 1 cup of all-purpose flour, 1 tablespoon of corn starch, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder. Mix well.
⏱️ 2 min - 6
In another shallow bowl, prepare the egg wash by whisking together 2 eggs and 3 tablespoons of water until well combined.
⏱️ 1 min - 7
In a third shallow bowl, combine 1 cup of panko breadcrumbs and 1 teaspoon of dried parsley. Mix well.
⏱️ 1 min - 8
To bread the potato balls, first dip each ball into the dry batter, ensuring it's evenly coated. Gently shake off any excess flour. Next, dip the floured ball into the egg wash, allowing any excess to drip off. Finally, roll the egg-washed ball in the panko breadcrumb mixture, pressing gently to ensure a thorough and even coating. Set the breaded balls aside.
⏱️ 10 min - 9
Heat at least 2-3 inches of oil in a deep pot or Dutch oven to 350°F. If you don't have a thermometer, you can test the oil by dropping a small piece of breading; it should sizzle immediately.
⏱️ 5 min•🌡️ 350 - 10
Carefully place the breaded potato balls into the hot oil in batches, being careful not to overcrowd the pot. Fry for 2 to 3 minutes per batch, or until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350 - 11
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.
⏱️ 1 min - 12
Sprinkle an additional 1/4 cup of Parmesan cheese on top of the hot potato balls before serving. Enjoy immediately!
⏱️ 1 min