Crispy Cheesy Potato Balls
Crispy Cheesy Potato Balls
Ingredients
For the Potato Balls
- 5 potatoes, peeled and chopped into chunks
- 1/2 cup chicken broth
- 8 ounces mozzarella cheese, block, cut into 1/2-inch cubes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1 teaspoon dried parsley
- 2 tablespoons cornstarch
For Frying and Topping
- 4 cups vegetable oil, for deep frying
- 1/4 cup Parmesan cheese, grated, for topping
- 1/4 cup mozzarella cheese, shredded, for topping
Instructions
- 1
Place the peeled and chopped potatoes into a large pot. Add enough water to cover the potatoes, then stir in the chicken broth. Bring to a boil over medium-high heat.
⏱️ 10 min
- 2
Boil the potatoes for about 10 to 15 minutes, or until they are very tender and can be easily pierced with a fork.
⏱️ 10 min
- 3
While the potatoes are boiling, cut the block of mozzarella cheese into small, uniform 1/2-inch cubes. Set aside.
⏱️ 5 min
- 4
Once the potatoes are cooked, carefully drain them thoroughly. Transfer the drained potatoes to a large mixing bowl.
⏱️ 2 min
- 5
Using a potato masher or a large fork, mash the potatoes until smooth. Add the onion powder, garlic powder, salt, dried parsley, and cornstarch to the mashed potatoes.
⏱️ 5 min
- 6
Using a gloved hand or a sturdy spoon, mix the potato mixture until all ingredients are well combined and the mixture is cohesive. It should be firm enough to form into balls.
⏱️ 3 min
- 7
Take about 1 1/2 tablespoons of the mashed potato mixture and flatten it in the palm of your hand. Place one mozzarella cheese cube in the center. Carefully mold the potato around the cheese, rolling it into a smooth, even ball, ensuring the cheese is fully enclosed. Repeat this process with the remaining potato mixture and cheese cubes.
⏱️ 15 min
- 8
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 9
Carefully place a few potato balls into the hot oil, being careful not to overcrowd the pot. Fry for 3 to 5 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350
- 10
Using a slotted spoon, remove the fried potato balls from the oil and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato balls.
⏱️ 5 min
- 11
Serve the crispy cheesy potato balls immediately, topped with grated Parmesan cheese and shredded mozzarella cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cheesy Potato Balls
Ingredients
For the Potato Balls
- 5 potatoes, peeled and chopped into chunks
- 1/2 cup chicken broth
- 8 ounces mozzarella cheese, block, cut into 1/2-inch cubes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1 teaspoon dried parsley
- 2 tablespoons cornstarch
For Frying and Topping
- 4 cups vegetable oil, for deep frying
- 1/4 cup Parmesan cheese, grated, for topping
- 1/4 cup mozzarella cheese, shredded, for topping
Instructions
- 1
Place the peeled and chopped potatoes into a large pot. Add enough water to cover the potatoes, then stir in the chicken broth. Bring to a boil over medium-high heat.
⏱️ 10 min - 2
Boil the potatoes for about 10 to 15 minutes, or until they are very tender and can be easily pierced with a fork.
⏱️ 10 min - 3
While the potatoes are boiling, cut the block of mozzarella cheese into small, uniform 1/2-inch cubes. Set aside.
⏱️ 5 min - 4
Once the potatoes are cooked, carefully drain them thoroughly. Transfer the drained potatoes to a large mixing bowl.
⏱️ 2 min - 5
Using a potato masher or a large fork, mash the potatoes until smooth. Add the onion powder, garlic powder, salt, dried parsley, and cornstarch to the mashed potatoes.
⏱️ 5 min - 6
Using a gloved hand or a sturdy spoon, mix the potato mixture until all ingredients are well combined and the mixture is cohesive. It should be firm enough to form into balls.
⏱️ 3 min - 7
Take about 1 1/2 tablespoons of the mashed potato mixture and flatten it in the palm of your hand. Place one mozzarella cheese cube in the center. Carefully mold the potato around the cheese, rolling it into a smooth, even ball, ensuring the cheese is fully enclosed. Repeat this process with the remaining potato mixture and cheese cubes.
⏱️ 15 min - 8
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 9
Carefully place a few potato balls into the hot oil, being careful not to overcrowd the pot. Fry for 3 to 5 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350 - 10
Using a slotted spoon, remove the fried potato balls from the oil and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato balls.
⏱️ 5 min - 11
Serve the crispy cheesy potato balls immediately, topped with grated Parmesan cheese and shredded mozzarella cheese, if desired.