Description
Crispy Fried Potato Cheese Balls are a delicious party snack featuring creamy mashed potatoes mixed with bacon bits and spices, stuffed with gooey mozzarella cheese cubes, coated in a seasoned panko breadcrumb crust, and deep-fried to golden perfection.
Ingredients
Scale
Potatoes and Mash
- 2 large russet potatoes
- 1 tablespoon milk
- 1 teaspoon salt (divided)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons crumbled bacon bits
Cheese Filling
- 8 ounces block mozzarella cheese (cut into ½ inch cubes)
Breading Station
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, lightly beaten
- 1½ cups panko breadcrumbs
- 1 teaspoon dried parsley
Frying
- Canola or vegetable oil for frying (about 2 inches deep in a pot)
Instructions
- Prep the 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 salt. Bring to a boil over medium-high heat, uncovered, and cook until potatoes are tender when pierced with a fork, about 20 minutes.
- Mash the Potatoes: Drain the potatoes well and return them to the pot. Add 1 tablespoon milk, ¼ teaspoon black pepper, ½ teaspoon garlic powder, 2 tablespoons crumbled bacon bits, and ½ teaspoon salt. Mash thoroughly until smooth and set aside to cool.
- Form Potato Balls: Once the mashed potatoes are cool enough to handle, scoop about 2 tablespoons of potato mixture. Shape into a ball and make an indentation with your thumb. Place a mozzarella cube into the indentation and enclose it by reshaping into a ball. Place the formed balls on a tray and repeat with all remaining mixture and cheese cubes.
- Prepare Breading Station: Set out three shallow dishes: one with flour mixed with ½ teaspoon salt and ½ teaspoon pepper, one with the lightly beaten eggs, and one with panko breadcrumbs mixed with dried parsley.
- Bread the Potato Balls: Roll each potato ball first in the seasoned flour, then dip in the beaten eggs, and finally coat completely with the panko breadcrumb and parsley mixture. Place the breaded balls back on the tray.
- Heat Oil: In a large heavy-bottomed pot, heat about 2 inches of canola or vegetable oil over medium heat until it reaches 375 degrees Fahrenheit.
- Fry the Balls: Carefully lower the potato balls one at a time into the hot oil using a slotted spoon or strainer. Fry, turning occasionally, until the coating is crispy and golden, about 3 minutes. Remove and drain on paper towels.
- Serve: Allow the cheese balls to cool slightly for 5-10 minutes. Serve warm with marinara sauce for dipping and garnish with fresh minced parsley if desired.
Notes
- For extra cheesiness, use a mix of mozzarella and cheddar cheese cubes.
- Ensure the mashed potatoes are cooled before forming balls to prevent them from falling apart during frying.
- Maintain the oil temperature at 375 degrees Fahrenheit to ensure crispy, not greasy, coating.
- Use an ice cream scoop for evenly sized portions.
- Leftover balls can be frozen before frying; fry directly from frozen but increase frying time by a minute or two.
- Substitute bacon with cooked pancetta or omit for a vegetarian version (adjust diet accordingly).
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
