Description
Crispy Fried Potato Cheese Balls are a delightful appetizer featuring creamy mashed russet potatoes mixed with bacon bits and seasoned with garlic powder and black pepper. Each ball is filled with gooey mozzarella cheese, breaded with panko and parsley, and deep-fried until golden and crispy. Perfect for serving warm with marinara dipping sauce.
Ingredients
Scale
Potato Mixture
- 2 large russet potatoes
- 1 tablespoon milk
- ½ teaspoon salt
- 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
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 ½ cups panko breadcrumbs
- 1 teaspoon dried parsley
For Frying
- Canola or vegetable oil for frying (2 inches deep)
Instructions
- Prepare Potatoes: Wash, scrub, and peel the potatoes. Cut into 1-inch chunks and place in a large pot. Cover with cold water, add 1 teaspoon salt, and bring to a boil over medium-high heat. Cook uncovered until potatoes are tender when pierced with a fork, about 20 minutes. Drain well and return potatoes to pot.
- Mash Potatoes: Add milk, black pepper, garlic powder, bacon bits, and ½ teaspoon salt to the potatoes. Mash until smooth and well combined. Set aside to cool to handling temperature.
- Form Balls with Cheese Center: Using an ice cream scoop or large cookie scoop, portion 2 tablespoons of mashed potato. Form into a ball, make an indentation in the center with your thumb, and insert a mozzarella cube. Enclose the cheese by molding the potato around it, then gently roll into a smooth ball. Place on a tray and repeat with remaining potatoes and cheese.
- Set Up Breading Station: Prepare three shallow dishes: one with flour mixed with ½ teaspoon salt and ½ teaspoon pepper, one with lightly beaten eggs, and one with panko breadcrumbs combined 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 evenly with the panko mixture. Place back on the tray and continue until all balls are breaded.
- Heat Oil for Frying: Pour enough canola or vegetable oil to a depth of 2 inches in a large, heavy-bottomed pot with high sides. Heat the oil over medium heat to 375 degrees Fahrenheit.
- Fry the Balls: Using a heat-safe slotted spoon or metal strainer, gently place the breaded potato balls one at a time into the hot oil. Fry, turning occasionally, until golden and crispy, about 3 minutes per batch. Remove with slotted spoon and drain on paper towels.
- Serve: Allow the fried potato cheese balls to cool for 5-10 minutes. Serve warm, garnished with fresh minced parsley and accompanied by marinara sauce for dipping.
Notes
- Use russet potatoes for best texture and mashing consistency.
- Make sure the potatoes are cool enough before handling to avoid burns when shaping.
- Freeze the formed balls for 15-30 minutes before breading for easier handling and better shape retention if desired.
- Adjust frying temperature carefully to maintain crispiness without burning.
- Substitute mozzarella with cheddar or pepper jack cheese for a different flavor.
- Use a deep-fry thermometer to maintain accurate oil temperature.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
