These golden-brown potato balls are crispy on the outside and filled with gooey, melted cheese on the inside. They’re a delicious appetizer or snack that’s sure to be a crowd-pleaser.
Ingredients:
- For the Potato Mixture:
- 2 pounds potatoes (russet or Yukon Gold), peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- For the Filling:
- 8 ounces mozzarella cheese, cut into cubes (or your favorite melting cheese)
- For Breading:
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs (panko or regular)
- For Frying:
- Vegetable oil, for frying
- Garnish (Optional):
- Chopped chives or parsley
Instructions:
- Boil the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the potatoes and mash them with a potato masher or electric mixer.
- Make the Potato Mixture: In a saucepan, heat milk and butter over low heat until butter is melted. Add the warm milk mixture to the mashed potatoes and mix well. Stir in the Parmesan cheese, egg, salt, and pepper. Mix until smooth.
- Prepare the Filling: Cut the mozzarella cheese into small cubes, about 1/2 inch.
- Shape the Potato Balls: Take a tablespoon of the potato mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center. Carefully wrap the potato mixture around the cheese to form a ball. Repeat with the remaining potato mixture and cheese.
- Prepare the Breading Station: Set up three shallow dishes. In the first dish, place the flour. In the second dish, place the beaten eggs. In the third dish, place the breadcrumbs.
- Bread the Potato Balls: Roll each potato ball in the flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs, ensuring it’s evenly coated.
- Fry the Potato Balls: Heat vegetable oil in a deep fryer or a large skillet over medium-high heat (350°F/175°C). Carefully add the potato balls to the hot oil, a few at a time, and fry until golden brown and crispy, about 3-5 minutes.
- Drain and Cool: Remove the fried potato balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Let them cool slightly before serving.
- Garnish and Serve: Garnish with chopped chives or parsley, if desired. Serve warm.
Tips and Variations:
- Cheese Variations: You can use other melting cheeses like cheddar, Monterey Jack, or provolone.
- Flavor Additions: Add chopped cooked bacon, ham, or vegetables like peas or corn to the potato mixture.
- Spice it Up: Add a pinch of cayenne pepper or red pepper flakes to the potato mixture for a spicy kick.
- Air Fryer Option: You can air fry the potato balls instead of deep frying. Preheat your air fryer to 400°F (200°C). Spray the potato balls with cooking spray and air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
- Make-Ahead: You can prepare the potato balls ahead of time and refrigerate them before breading and frying.
Enjoy your delicious Cheese-Stuffed Potato Balls!