Crispy Potato Cheese Balls | Easy and Delicious Appetizer

These crispy potato cheese balls are a crowd-pleaser! Perfectly fried to golden perfection with a gooey cheese center, they're an irresistible appetizer or snack.

Why are my potato balls falling apart?

Two reasons the potato balls fall apart as soon as they hit the oil is because they (1) aren't cold enough, or (2) because they have too many eggs. Try keeping them in the fridge for about 1 hour or until they are nice a cold, so they would hold their shape.

What kind of cheese should I use in my potato balls?

Mozarella or Cheddar cheese, cubed. You can also add ground meat instead. It’s all up to you.

FAQs

1. Can I use any type of potato for this recipe?
Starchy potatoes like Russet or Yukon Gold are best for a fluffy texture, but any type can be used.

2. What type of cheese is best for the center?
Mozzarella provides a gooey center, while Cheddar offers a stronger, sharp flavor.

3. Can these be baked instead of fried?
Yes, bake at 400°F (200°C) for 15-20 minutes or until golden brown.

4. How do I prevent the potato balls from falling apart?
Ensure the potatoes are well mashed and the mixture is cool and firm before shaping into balls.

5. Can I prepare these ahead of time?
Yes, form and coat the balls, then refrigerate for up to 24 hours before frying.

6. What dipping sauces pair well with these?
Ranch dressing, marinara sauce, or a spicy aioli are excellent choices.

7. Can I freeze the potato cheese balls?
Yes, freeze them on a tray, then transfer to a bag or container. Fry them directly from frozen, adding a few extra minutes to the cooking time.

8. Can I use different types of breadcrumbs?
Panko breadcrumbs provide extra crispiness, and seasoned breadcrumbs add additional flavor.

9. How do I ensure the cheese doesn’t leak out during frying?
Make sure the cheese cubes are fully enclosed by the potato mixture and the coating is firm.

10. What oil is best for frying?
Vegetable oil or canola oil are ideal for frying due to their high smoke points.

11. Can I add other seasonings to the potato mixture?
Yes, you can add spices like cayenne pepper for heat or herbs like thyme for extra flavor.

12. How can I make these gluten-free?
Use gluten-free flour and breadcrumbs for the coating.

13. What is the best way to reheat leftovers?
Reheat in an oven at 350°F (175°C) for about 10 minutes to maintain their crispiness.

14. Can I use sweet potatoes instead?
Yes, but they will have a different flavor and slightly different texture.

15. How do I get the balls to be evenly golden brown?
Ensure the oil is at the right temperature and fry the balls in small batches without overcrowding the pan.

Watch the video recipe

The Most Amazing and Crispy Potato Cheese Balls

Serving: 4-6 people
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

For the Potato Mixture:

2 lbs potatoes
1 large egg
2 tablespoons parsley, chopped
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon corn starch
Mozzarella or Cheddar cheese, cubed

For Coating:

1/2 cup (60g) flour
2 eggs, beaten
1 cup (110g) breadcrumbs
Oil for frying

Instructions

Cook the Potatoes:
- Boil the potatoes in a large pot of salted water until they are fork-tender. This usually takes about 15-20 minutes.
Mash and Cool:
- Drain and mash the potatoes thoroughly. Let them cool to room temperature.
Prepare the Potato Mixture:
- Add the egg, chopped parsley, salt, garlic powder, black pepper, paprika, and corn starch to the mashed potatoes. Mix until well combined.
Form the Balls:
- Using an ice cream scoop or your hands, take a portion of the potato mixture and flatten it slightly.
- Place a cube of cheese in the center and wrap the potato mixture around it, shaping it into a ball. Repeat with the remaining mixture and cheese.
Coat the Balls:
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each potato ball in flour, dip it in the beaten eggs, and then coat it with breadcrumbs.
Fry the Potato Balls:
- Heat the oil in a medium pan to 360°F (180°C).
- Fry the potato balls in small batches for about 2-3 minutes until they are golden brown and crispy.
Drain and Serve:
- Transfer the fried potato balls to a paper towel to drain excess oil.
- Serve warm and enjoy!

Additional Notes

Cheese Options: Mozzarella provides a gooey center, while Cheddar offers a sharper flavor. Choose based on your preference.
Variations: Add finely chopped herbs or spices to the potato mixture for extra flavor.
Storage: These potato cheese balls are best served fresh but can be stored in the refrigerator for up to 2 days. Reheat in the oven to retain crispiness.

Nutrition Facts (Per Serving)

Calories: 280
Total Fat: 15g
- Saturated Fat: 4g
Cholesterol: 80mg
Sodium: 500mg
Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 2g
Protein: 7g

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