Description
Crispy Fried Potato Cheese Balls are a delicious party snack featuring creamy mashed potatoes mixed with bacon and seasoning, stuffed with melted mozzarella cheese, coated in a crunchy panko breadcrumb crust, and fried to golden perfection. Perfectly crispy on the outside and gooey on the inside, these bite-sized treats are served warm with marinara dipping sauce.
Ingredients
Scale
Potato Mixture
- 2 large russet potatoes
- 1 tablespoon milk
- ½ 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 depth)
Instructions
- Prepare 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, uncovered, until potatoes are tender when pierced with a fork, about 20 minutes.
- Mash Potatoes: Drain the potatoes well and return them to the pot. Add milk, black pepper, garlic powder, crumbled bacon bits, and ½ teaspoon salt. Mash everything together until smooth. Set aside to cool.
- Form Potato Balls: Once the mashed potatoes are cool enough to handle, use an ice cream scoop or large cookie scoop to measure out 2 tablespoons of potato. Form into a ball and make an indentation in the center with your thumb. Place a cube of mozzarella cheese inside and enclose it with the potato mixture. Gently roll into a ball shape and set aside on a tray. Repeat with remaining potatoes and cheese.
- Prepare Breading Station: Set up three shallow dishes: one with flour mixed with ½ teaspoon salt and ½ teaspoon pepper, one with beaten eggs, and one with panko breadcrumbs mixed with dried parsley.
- Coat Potato Balls: Roll each potato ball first in the flour mixture, then dip into the beaten eggs, and finally coat completely with the panko breadcrumb mixture. Place coated balls back on the tray and continue with the rest.
- Heat Oil: Pour enough canola or vegetable oil into a large, heavy-bottomed pot to reach about 2 inches depth. Heat the oil over medium heat until it reaches 375 degrees Fahrenheit.
- Fry Potato Balls: Using a slotted spoon or metal strainer, carefully place potato balls into the hot oil one at a time. Fry them, turning occasionally, until the breading is crispy and golden brown, about 3 minutes per batch.
- Drain and Serve: Transfer fried potato balls to a paper towel-lined plate to drain excess oil. Let cool for 5-10 minutes. Serve warm with marinara sauce for dipping and garnish with fresh minced parsley if desired.
Notes
- Use russet potatoes for the best texture and flavor in the mashed potato base.
- If you prefer, substitute bacon bits with cooked crumbled sausage or omit for a vegetarian version (adjust diet accordingly).
- Ensure the mashed potatoes are cool before forming balls to prevent the cheese from melting prematurely.
- Double coating with panko can increase extra crispiness if desired.
- Use a thermometer to maintain the oil temperature at 375°F for perfectly crispy results.
- These potato cheese balls can be kept warm in a low oven while frying remaining batches.
- Freeze uncooked potato balls after breading on a tray; then transfer to a bag for easy frying later.
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
