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Wash, peel, and cut the potatoes into even cubes. Place the potato cubes into a large pot.

Add enough water to the pot to cover the potatoes, along with a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and boil for 15-20 minutes, or until the potatoes are fork tender.

Once cooked, carefully strain the potatoes and transfer them into a large mixing bowl.

Add the garlic powder, onion powder, smoked paprika, 1/2 teaspoon of salt, and corn flour to the hot potatoes. Mash and mix well until all ingredients are thoroughly combined and the mixture forms a cohesive dough.

Take a small portion of the potato mixture (about 1 1/2 to 2 tablespoons), flatten it in your palm, and place a mozzarella cube in the center. Carefully form the potato mixture around the mozzarella, shaping it into a compact ball.

Heat a generous amount of oil in a deep pan or pot over medium-high heat. Once the oil is hot (a small piece of potato should sizzle immediately), carefully add the potato cheese balls in batches, ensuring not to overcrowd the pan.

Fry the potato cheese balls, turning occasionally, until they are golden brown and crispy on all sides. This usually takes about 3-5 minutes per batch.

Remove the fried potato cheese balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

If desired, sprinkle with grated Parmesan cheese and fresh chopped parsley immediately after frying.

Serve the potato cheese balls hot with ketchup, mayonnaise, or your favorite dipping sauce.


Wash, peel, and cut the potatoes into even cubes. Place the potato cubes into a large pot.

Add enough water to the pot to cover the potatoes, along with a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and boil for 15-20 minutes, or until the potatoes are fork tender.

Once cooked, carefully strain the potatoes and transfer them into a large mixing bowl.

Add the garlic powder, onion powder, smoked paprika, 1/2 teaspoon of salt, and corn flour to the hot potatoes. Mash and mix well until all ingredients are thoroughly combined and the mixture forms a cohesive dough.

Take a small portion of the potato mixture (about 1 1/2 to 2 tablespoons), flatten it in your palm, and place a mozzarella cube in the center. Carefully form the potato mixture around the mozzarella, shaping it into a compact ball.

Heat a generous amount of oil in a deep pan or pot over medium-high heat. Once the oil is hot (a small piece of potato should sizzle immediately), carefully add the potato cheese balls in batches, ensuring not to overcrowd the pan.

Fry the potato cheese balls, turning occasionally, until they are golden brown and crispy on all sides. This usually takes about 3-5 minutes per batch.

Remove the fried potato cheese balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

If desired, sprinkle with grated Parmesan cheese and fresh chopped parsley immediately after frying.

Serve the potato cheese balls hot with ketchup, mayonnaise, or your favorite dipping sauce.
