Cheesy Potato Balls are a perfect snack for cheese lovers, combining the rich creaminess of mashed potatoes with a crispy golden crust. These bite-sized delights are packed with flavor, making them an irresistible appetizer for parties, family gatherings, or even a quick indulgent treat. With a crunchy outer layer and a cheesy, gooey center, they offer a satisfying contrast of textures in every bite. Easy to prepare and requiring simple ingredients, this recipe is a must-try for anyone who enjoys a comforting and delicious snack.
Ingredients:
• 2 large potatoes (boiled and mashed)
• 1 cup mozzarella cheese (grated)
• ¼ cup cheddar cheese (optional)
• ½ teaspoon garlic powder
• ½ teaspoon black pepper powder
• ½ teaspoon paprika
• ½ teaspoon salt (or as needed)
• ¼ teaspoon dried oregano (optional)
• 1 tablespoon fresh coriander or parsley (chopped)
• 1 tablespoon all-purpose flour
• ½ cup breadcrumbs (for coating)
• 1 egg (beaten)
• ½ cup all-purpose flour (for coating)
• Oil for deep frying
Instructions:
- In a large mixing bowl, combine the mashed potatoes, black pepper, garlic powder, paprika, salt, and chopped coriander or parsley. Mix well until all the spices are evenly distributed.
- Take a small portion of the mashed potato mixture and flatten it in your palm. Place a small amount of grated mozzarella (and cheddar if using) in the center. Gently shape the potato mixture around the cheese, rolling it into a smooth ball. Repeat the process with the remaining mixture.
- Roll each potato ball lightly in all-purpose flour to ensure the coating sticks well.
- Dip the floured potato balls into the beaten egg, ensuring they are well coated.
- Roll them in breadcrumbs, covering them completely for a crispy texture. Press gently to secure the coating.
- Place the coated potato balls on a tray and refrigerate them for 15-20 minutes. This helps them hold their shape while frying.
- Heat oil in a deep pan over medium heat. Test by dropping a small breadcrumb—if it sizzles, the oil is ready.
- Carefully drop a few potato balls into the hot oil, making sure not to overcrowd the pan. Fry in batches.
- Cook until golden brown and crispy, turning them occasionally for even frying. This should take about 3-4 minutes per batch.
- Remove the fried potato balls using a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot with ketchup, spicy mayo, or any dip of your choice.
Tips for Best Results:
• Use starchy potatoes like Russet for a smoother texture.
• Refrigerating before frying prevents the balls from breaking apart.
• For extra crispiness, double coat by repeating the egg and breadcrumb step.
• Try adding finely chopped jalapeños for a spicy twist.
Enjoy these Cheesy Potato Balls as a delightful snack, party appetizer, or side dish. Their creamy, cheesy center and crunchy exterior make them an unforgettable treat!