Description
Crispy Fried Potato Cheese Balls are a delicious party snack made from tender mashed potatoes mixed with bacon bits and spices, filled with melty mozzarella cheese, coated with panko breadcrumbs, and fried to golden perfection. Perfectly crispy on the outside and gooey on the inside, they make a fantastic appetizer served warm with marinara sauce.
Ingredients
Scale
Potato Mixture
- 2 large russet potatoes
- 1 tablespoon milk
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons crumbled bacon bits
- ½ teaspoon salt (plus 1 teaspoon for boiling water)
Cheese Filling
- 8 ounces block mozzarella cheese (cut into ½ inch cubes)
Breading
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs (lightly beaten)
- 1 ½ cups panko breadcrumbs
- 1 teaspoon dried parsley
Frying
- Canola or Vegetable oil (enough for 2 inches depth in pot)
Instructions
- Boil Potatoes: Wash, scrub, and peel the potatoes. Cut into 1-inch chunks and place into a large pot. Cover with cold water and add 1 teaspoon of salt. Bring to a boil over medium-high heat and cook uncovered until potatoes are tender when pierced with a fork, about 20 minutes.
- Mash Potatoes: Drain the potatoes well and return to the pot. Add milk, black pepper, garlic powder, bacon bits, and ½ teaspoon salt. Mash the mixture thoroughly until smooth. Set aside to cool to a manageable temperature.
- Form Potato Balls: Once cooled, use a large cookie scoop or ice cream scoop to measure about 2 tablespoons of potato mixture. Shape into a ball, then make an indentation in the center with your thumb. Place a mozzarella cube inside and enclose it by gently rolling to reform a ball. Place finished balls on a tray. Repeat until all mixture is used.
- Prepare Breading Stations: Set up three shallow dishes: 1) flour mixed with ½ teaspoon salt and ½ teaspoon pepper, 2) lightly beaten eggs, and 3) panko breadcrumbs mixed with dried parsley.
- Bread Potato Balls: Roll each potato ball first in the seasoned flour, then dip into the beaten eggs, and finally coat evenly with the panko breadcrumb mixture. Set back on the tray and repeat for all balls.
- Heat Oil: Pour enough canola or vegetable oil into a heavy-bottomed pot to reach 2 inches deep. Heat over medium heat until the oil reaches 375 degrees Fahrenheit.
- Fry Balls: Using a heat-safe slotted spoon or metal strainer, carefully lower the balls one at a time into the hot oil. Fry, turning occasionally, until golden brown and crispy, about 3 minutes per batch. Remove and drain on paper towels.
- Serve: Let the fried potato cheese balls cool for 5 to 10 minutes. Serve warm with marinara sauce and garnish with fresh minced parsley.
Notes
- Use russet potatoes for the best texture in the mashed potato base.
- Make sure potatoes are fully cooled before shaping to prevent the mixture from falling apart.
- Panko breadcrumbs provide extra crunch compared to regular breadcrumbs.
- Adjust seasoning in the potato mixture to your taste, adding more salt or spices if desired.
- Use a deep-frying thermometer to maintain consistent oil temperature for even frying.
- Serve with your favorite marinara or dipping sauce for extra flavor.
- Make these ahead and reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 piece
- Calories: 204 kcal
- Sugar: 1 g
- Sodium: 248 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.003 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 51 mg
