Cheesy Garlic Potato Balls
Cheesy Garlic Potato Balls
Ingredients
- 2 pounds potatoes, peeled and quartered
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
- 2 large eggs, beaten for egg wash
- 1 1/2 cups breadcrumbs, plain or panko
- 3 cups vegetable oil, for frying, or as needed
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
Drain the cooked potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture. Mash the potatoes until completely smooth, ensuring no lumps remain.
⏱️ 5 min
- 3
Transfer the mashed potatoes to a large bowl. Add the cornstarch, all-purpose flour, garlic powder, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well combined and the mixture forms a cohesive dough.
⏱️ 5 min
- 4
Take about 1 1/2 tablespoons of the 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 smooth ball.
⏱️ 10 min
- 5
Set up a breading station: one bowl with the beaten eggs (egg wash) and another bowl with the breadcrumbs. Dip each potato ball into the egg wash, allowing any excess to drip off, then roll it in the breadcrumbs, pressing gently to ensure a full and even coating.
⏱️ 10 min
- 6
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Carefully lower a few potato balls into the hot oil, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350
- 7
Fry the potato balls for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min
- 8
Repeat with the remaining potato balls. Garnish the finished Cheesy Garlic Potato Balls with fresh chopped parsley and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Potato Balls
- 2 pounds potatoes, peeled and quartered
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
- 2 large eggs, beaten for egg wash
- 1 1/2 cups breadcrumbs, plain or panko
- 3 cups vegetable oil, for frying, or as needed
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
Drain the cooked potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture. Mash the potatoes until completely smooth, ensuring no lumps remain.
⏱️ 5 min - 3
Transfer the mashed potatoes to a large bowl. Add the cornstarch, all-purpose flour, garlic powder, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well combined and the mixture forms a cohesive dough.
⏱️ 5 min - 4
Take about 1 1/2 tablespoons of the 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 smooth ball.
⏱️ 10 min - 5
Set up a breading station: one bowl with the beaten eggs (egg wash) and another bowl with the breadcrumbs. Dip each potato ball into the egg wash, allowing any excess to drip off, then roll it in the breadcrumbs, pressing gently to ensure a full and even coating.
⏱️ 10 min - 6
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Carefully lower a few potato balls into the hot oil, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350 - 7
Fry the potato balls for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min - 8
Repeat with the remaining potato balls. Garnish the finished Cheesy Garlic Potato Balls with fresh chopped parsley and serve immediately.
⏱️ 5 min