Name: Crispy Potato Cheese Balls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 large russet potatoes; 1 tablespoon milk; ½ teaspoon salt (divided); ¼ teaspoon black pepper; ½ teaspoon garlic powder; 2 tablespoons crumbled bacon bits; 8 ounces block mozzarella cheese (cut into ½ inch cubes); 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; Canola or vegetable oil for frying (about 2 inches depth)

There’s something irresistibly satisfying about biting into these golden, crunchy morsels filled with gooey cheese and savory potatoes. This Crispy Potato Cheese Balls Recipe is perfect when you want a snack that’s both comforting and fun to eat—trust me, once you try them, they’ll be your go-to party starter or cozy night-in treat.

The image shows a close-up of a single fried ball with a crispy golden-brown outer layer that looks crunchy and textured. The ball is broken open in the middle to reveal a creamy white inner layer made of mashed potatoes or a soft filling, with a smooth melted white cheese layer inside the very center. Small green herb pieces are sprinkled on top and around it on a white marbled surface with some crumbs scattered nearby. In the background, there are blurred parts of other similar fried balls. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Potato Cheese Balls Recipe
Top Tip
How to Serve Crispy Potato Cheese Balls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Potato Cheese Balls Recipe

Why You'll Love This Recipe

I remember the first time I made Crispy Potato Cheese Balls—I was looking for a fun snack to share with friends. The crunch on the outside combined with the cheesy, bacon-infused potato center blew everyone away. It’s just so simple yet delivers big on flavor and texture.

Perfect Crunch: The panko breadcrumb coating crisps up beautifully for a golden exterior you’ll want to munch on all night.
Cheesy Surprise: The melted mozzarella inside creates a delightful gooey center that contrasts perfectly with the crispy shell.
Easy to Make: Using simple pantry ingredients and a straightforward method, this recipe is beginner-friendly but still impressive.
Great Crowd-Pleaser: Whether for parties, snacks, or appetizer spreads, these potato cheese balls always vanish quickly!

Ingredients & Why They Work

Each ingredient plays a role in making these Crispy Potato Cheese Balls shine. From creamy russet potatoes to the melty mozzarella and the crunchy panko coating, everything combines to create the perfect bite. When shopping, pick good-quality potatoes and fresh cheese to get the best texture and taste.

Flat lay of peeled large russet potatoes cut into chunks, a small white bowl of milk, a few granules of coarse salt, a small pile of ground black pepper, a pinch of garlic powder, a small heap of crumbled crispy bacon bits, mozzarella cheese block cut into half-inch cubes, a mound of all-purpose flour, two whole uncracked brown eggs, a cup of golden panko breadcrumbs mixed with dried parsley flakes in a small white bowl, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet Potatoes: Their starchy texture is ideal for mashing, which helps the balls hold together without being gummy.
Milk: Just a splash to make the mashed potatoes creamy and smooth.
Salt: Essential for seasoning both the potatoes and the coating to keep flavors balanced.
Black Pepper: Adds a mild kick that complements the bacon and cheese.
Garlic Powder: Boosts savory notes without overpowering the other ingredients.
Bacon Bits: Bring that smoky depth and crispy texture to the potato mixture.
Mozzarella Cheese: Choose fresh mozzarella cut into cubes to create the melting center.
All-Purpose Flour: Helps the egg wash stick to the potato balls before coating with breadcrumbs.
Eggs: Bind the breadcrumbs to the potato balls, ensuring a crunchy crust.
Panko Breadcrumbs: Coarse crumbs that toast up golden and crisp during frying.
Dried Parsley: Adds a touch of flavor and lovely color specks to the coating.
Canola or Vegetable Oil: For frying—choose a neutral oil with a high smoke point to get that perfect crispiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Potato Cheese Balls Recipe is how easy it is to tweak to fit your taste or dietary needs. I often swap in different cheeses or add chopped herbs to keep things interesting—and you should totally do the same!

Variation: I’ve added finely chopped jalapeños inside for a spicy kick that pairs amazingly with the melty cheese.
Dietary swaps: Use gluten-free flour and breadcrumbs or bake the balls instead of frying for a lighter option.
Seasonal twist: Mix in some roasted veggies like bell peppers or corn for added color and flavor.

Step-by-Step: How I Make Crispy Potato Cheese Balls Recipe

A white tray lined with white parchment paper holds nine round, golden-brown fried balls with a crunchy texture, sprinkled lightly with green herbs. On the top right of the tray, there is a small white bowl filled with smooth bright red tomato sauce, also sprinkled with finely chopped green herbs. The surface beneath the tray has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Potatoes

Start by peeling and cutting the potatoes into chunks. Cook them in salted boiling water until fork-tender, which usually takes around 15-20 minutes. This step is crucial—the potatoes must be soft enough to mash but not watery. Drain them well and get ready to season.

Step 2: Mash and Flavor

Once drained, mash the potatoes with milk, salt, black pepper, garlic powder, and the bacon bits. The bacon adds that irresistible smoky flavor that makes these cheese balls stand out. Set the mash aside to cool before handling—hot potatoes are tricky to shape.

Step 3: Form Around Cheese

When the mash is cool, use an ice cream scoop or your hands to portion out about two tablespoons. Flatten it slightly, place a mozzarella cube in the center, then carefully wrap the potato around it and roll into a smooth ball. Take your time here—the neatness helps the balls hold together while frying.

Step 4: Prepare the Breading Station

Set up three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs and dried parsley. This classic breading method locks in moisture and delivers the signature crispy crust.

Step 5: Coat and Fry

Roll each potato ball first in flour, then egg, and finally panko crumbs. Be gentle so you keep the shape intact. Heat about two inches of oil to 375°F in a heavy pot, then fry the balls a few at a time, turning occasionally, until golden and crisp—usually 2 to 3 minutes per batch.

Step 6: Drain and Serve

Drain the fried balls on paper towels and let them cool just enough to not burn your mouth—about 5 to 10 minutes. Serve warm, ideally with a side of marinara sauce for dipping and a sprinkle of fresh parsley for color.

Top Tip

Making crispy potato cheese balls can be a little tricky if you’re new to frying or shaping, but these tips have saved me many times and will help you get that perfect result every time.

Drain Thoroughly: Make sure the mashed potatoes aren’t too wet; excess moisture makes shaping difficult and frying messy.
Oil Temperature Matters: Use a candy or deep-fry thermometer to maintain 375°F for even cooking and crispy texture without greasy results.
Don’t Crowd the Pan: Fry in batches so the temperature stays consistent, avoiding soggy or unevenly cooked balls.
Scoop Size Consistency: Using a cookie or ice cream scoop keeps the balls uniform, which means they cook evenly and look great.

How to Serve Crispy Potato Cheese Balls Recipe

potato cheese balls - Serving Suggestion

Garnishes

I love sprinkling fresh minced parsley on top right before serving. It adds a punch of color and a hint of fresh flavor. Sometimes I also dust a little paprika for subtle smoky warmth. For dipping, marinara sauce is my top choice, but garlic aioli or ranch also work wonders.

Side Dishes

Pair these cheese balls with a fresh green salad for a nice balance or alongside tangy pickles and olives if you’re serving them as party snacks. I’ve also found that crispy kale chips or spiced roasted nuts complement the flavors beautifully.

Creative Ways to Present

For special occasions, I arrange the crispy potato cheese balls on a wooden board with small bowls of assorted dipping sauces—think marinara, honey mustard, and spicy sriracha mayo. Adding some edible flowers or fresh herbs around the board makes the presentation extra festive and inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. To keep the coating from getting soggy, I place parchment paper between the layers. It’s best to reheat them soon to enjoy maximum crispiness.

Freezing

These potato cheese balls freeze beautifully! After shaping and breading, place them on a baking sheet and freeze until firm, then transfer to a freezer-safe bag. When ready, fry directly from frozen—just add a minute or two to the cooking time.

Reheating

The best way to reheat the leftover or frozen cheese balls is in a hot oven or air fryer at 375°F for about 8-10 minutes. This method crisps up the outside while warming the cheesy center without drying it out like microwaving can.

Frequently Asked Questions:

Can I bake Crispy Potato Cheese Balls instead of frying?

Absolutely! Baking is a great alternative. Preheat your oven to 400°F, place the breaded balls on a greased baking sheet, and bake for about 20-25 minutes, turning halfway through. The texture won’t be quite as crispy as frying, but they’ll still be delicious.

What type of cheese works best in Crispy Potato Cheese Balls?

Mozzarella is the classic choice because it melts well and creates that gooey center, but you can also experiment with cheddar, Monterey Jack, or even a blend of cheeses for different flavors.

How do I prevent the cheese from leaking out during frying?

Make sure to seal the potato mash tightly around the cheese, leaving no gaps. Letting the mashed potatoes cool before shaping also helps maintain the shape during frying.

Can I prepare the potato balls in advance?

Yes! You can shape and bread the potato balls ahead of time, keep them refrigerated for a few hours before frying, or freeze them for longer storage as described earlier.

Final Thoughts

This Crispy Potato Cheese Balls Recipe holds a special place in my kitchen because it’s a delicious way to bring people together—whether it's a casual night with family or a big party. The crunchy outside with that melty cheesy center is pure comfort food magic. Give it a try—you’ll love how easy it is and how quickly these disappear from the plate!