Crispy Cheesy Potato Balls
Crispy Cheesy Potato Balls
Ingredients
For the Potato Balls
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
For the Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
For Frying
- 4 cups vegetable oil, or as needed for deep frying
For Serving (Optional)
- 1/2 cup ranch dressing, or your favorite dipping sauce
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 25 min
- 2
Return the drained potatoes to the hot pot. Mash thoroughly with a potato masher until smooth. Add the melted butter, chopped parsley, garlic powder, onion powder, salt, and black pepper. Mix until well combined. Allow the potato mixture to cool completely, about 30 minutes, or chill in the refrigerator for faster cooling.
⏱️ 35 min
- 3
Set up a breading station: Place flour in one shallow dish, beaten eggs in a second shallow dish, and panko breadcrumbs in a third shallow dish.
⏱️ 5 min
- 4
Take about 1 1/2 tablespoons of the cooled potato mixture and flatten it slightly in your palm. Place one cube of mozzarella cheese in the center. Carefully form the potato mixture around the cheese, sealing it completely to create a ball. Ensure there are no cracks for the cheese to escape during frying. Repeat with the remaining potato mixture and cheese.
⏱️ 15 min
- 5
Dredge each potato ball first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, roll it in the panko breadcrumbs, pressing gently to ensure a thick, even coating. Place the breaded potato balls on a plate or baking sheet.
⏱️ 10 min
- 6
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Carefully lower 3-4 potato balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. The internal temperature of the potato balls should reach 165°F (74°C) and the cheese should be melted.
⏱️ 10 min•🌡️ 350
- 8
Remove the fried potato balls with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil. Repeat with the remaining potato balls, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 5 min
- 9
Serve immediately with ranch dressing or your favorite dipping sauce, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cheesy Potato Balls
For the Potato Balls
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
For the Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
For Frying
- 4 cups vegetable oil, or as needed for deep frying
For Serving (Optional)
- 1/2 cup ranch dressing, or your favorite dipping sauce
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 25 min - 2
Return the drained potatoes to the hot pot. Mash thoroughly with a potato masher until smooth. Add the melted butter, chopped parsley, garlic powder, onion powder, salt, and black pepper. Mix until well combined. Allow the potato mixture to cool completely, about 30 minutes, or chill in the refrigerator for faster cooling.
⏱️ 35 min - 3
Set up a breading station: Place flour in one shallow dish, beaten eggs in a second shallow dish, and panko breadcrumbs in a third shallow dish.
⏱️ 5 min - 4
Take about 1 1/2 tablespoons of the cooled potato mixture and flatten it slightly in your palm. Place one cube of mozzarella cheese in the center. Carefully form the potato mixture around the cheese, sealing it completely to create a ball. Ensure there are no cracks for the cheese to escape during frying. Repeat with the remaining potato mixture and cheese.
⏱️ 15 min - 5
Dredge each potato ball first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, roll it in the panko breadcrumbs, pressing gently to ensure a thick, even coating. Place the breaded potato balls on a plate or baking sheet.
⏱️ 10 min - 6
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Carefully lower 3-4 potato balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. The internal temperature of the potato balls should reach 165°F (74°C) and the cheese should be melted.
⏱️ 10 min•🌡️ 350 - 8
Remove the fried potato balls with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil. Repeat with the remaining potato balls, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 5 min - 9
Serve immediately with ranch dressing or your favorite dipping sauce, if desired.