Crispy Cheese Stuffed Potato Balls
Crispy Cheese Stuffed Potato Balls
Ingredients
- 450 g russet potatoes, about 2-3 medium, peeled
- 1/4 cup potato starch, 30-35g
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 80-100 g mozzarella, cut into small cubes
- oil, for deep frying
Instructions
- 1
Peel the russet potatoes. Place them whole into a large pot of salted water. Bring to a boil and cook until fork tender, about 20-25 minutes. The potatoes should be soft all the way through but not falling apart. Ensure the potatoes are not overly watery.
⏱️ 25 min
- 2
Drain the cooked potatoes completely. Mash them in a large bowl until smooth; a few small lumps are acceptable. Add the paprika, garlic powder, salt, black pepper, and potato starch to the mashed potatoes. Mix until all ingredients are fully combined. Taste the mixture and adjust seasoning as needed.
⏱️ 10 min
- 3
The potato mixture should be soft but not sticky. If it feels too wet, add 1 tablespoon of additional potato starch at a time until the desired consistency is reached.
⏱️ 5 min
- 4
Scoop about 2 tablespoons of the potato mixture into your palm and flatten it slightly. Place 1-2 cubes of mozzarella cheese in the center. Carefully seal the potato mixture around the cheese, ensuring there are no cracks, then roll it into a smooth ball. This prevents cheese leakage during frying. Repeat with the remaining potato mixture and mozzarella.
⏱️ 15 min
- 5
For extra crispiness and to help the balls hold their shape, place the formed potato balls on a plate and chill them in the refrigerator for 20-30 minutes.
- 6
Heat oil for deep frying in a deep pot or fryer to 350-365°F (175-185°C).
⏱️ 5 min•🌡️ 180
- 7
Carefully place the potato balls into the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes, or until they are golden brown and crispy. Remove the fried potato balls and drain them on a wire rack or paper towel to remove excess oil.
⏱️ 10 min
- 8
Serve immediately and enjoy your crispy cheese stuffed potato balls!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cheese Stuffed Potato Balls
- 450 g russet potatoes, about 2-3 medium, peeled
- 1/4 cup potato starch, 30-35g
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 80-100 g mozzarella, cut into small cubes
- oil, for deep frying
Instructions
- 1
Peel the russet potatoes. Place them whole into a large pot of salted water. Bring to a boil and cook until fork tender, about 20-25 minutes. The potatoes should be soft all the way through but not falling apart. Ensure the potatoes are not overly watery.
⏱️ 25 min - 2
Drain the cooked potatoes completely. Mash them in a large bowl until smooth; a few small lumps are acceptable. Add the paprika, garlic powder, salt, black pepper, and potato starch to the mashed potatoes. Mix until all ingredients are fully combined. Taste the mixture and adjust seasoning as needed.
⏱️ 10 min - 3
The potato mixture should be soft but not sticky. If it feels too wet, add 1 tablespoon of additional potato starch at a time until the desired consistency is reached.
⏱️ 5 min - 4
Scoop about 2 tablespoons of the potato mixture into your palm and flatten it slightly. Place 1-2 cubes of mozzarella cheese in the center. Carefully seal the potato mixture around the cheese, ensuring there are no cracks, then roll it into a smooth ball. This prevents cheese leakage during frying. Repeat with the remaining potato mixture and mozzarella.
⏱️ 15 min - 5
For extra crispiness and to help the balls hold their shape, place the formed potato balls on a plate and chill them in the refrigerator for 20-30 minutes.
- 6
Heat oil for deep frying in a deep pot or fryer to 350-365°F (175-185°C).
⏱️ 5 min•🌡️ 180 - 7
Carefully place the potato balls into the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes, or until they are golden brown and crispy. Remove the fried potato balls and drain them on a wire rack or paper towel to remove excess oil.
⏱️ 10 min - 8
Serve immediately and enjoy your crispy cheese stuffed potato balls!