Ingredients
Method
- Boil the potatoes in a large pot of salted water until they are fork-tender. This usually takes about 15-20 minutes.
- Drain and mash the potatoes thoroughly. Let them cool to room temperature.
- Add the egg, chopped parsley, salt, garlic powder, black pepper, paprika, and corn starch to the mashed potatoes. Mix until well combined.
- 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.
- 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.
- 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.
- Transfer the fried potato balls to a paper towel to drain excess oil. Serve warm and enjoy!
Nutrition
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.
Baking Option: Bake at 400°F (200°C) for 15-20 minutes instead of frying.
Pro Tips:
Double-coat with panko, not regular breadcrumbs, because the larger, irregular flakes create air pockets that fry up incredibly crispy while insulating the cheese core from overheating and bursting out. Chill the formed balls for at least 30 minutes before frying because cold cheese holds its shape better under heat — I've made hundreds of these and room temperature balls always split open. Use a candy thermometer and keep oil at exactly 350°F because too hot scorches the outside before the inside warms, too cool makes them absorb oil and turn soggy instead of crispy. Add a pinch of sazón to your flour coating for that Dominican flavor depth — the annatto gives a subtle earthiness that pairs perfectly with melted cheese and crispy potato.
Double-coat with panko, not regular breadcrumbs, because the larger, irregular flakes create air pockets that fry up incredibly crispy while insulating the cheese core from overheating and bursting out. Chill the formed balls for at least 30 minutes before frying because cold cheese holds its shape better under heat — I've made hundreds of these and room temperature balls always split open. Use a candy thermometer and keep oil at exactly 350°F because too hot scorches the outside before the inside warms, too cool makes them absorb oil and turn soggy instead of crispy. Add a pinch of sazón to your flour coating for that Dominican flavor depth — the annatto gives a subtle earthiness that pairs perfectly with melted cheese and crispy potato.