These golden, crispy potato balls are packed with cheesy goodness and make a perfect appetizer, side dish, or snack.
Ingredients:
- For the Potato Mixture:
- 2 lbs (about 900g) potatoes (russet or Yukon Gold), peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped green onions (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- For Coating and Frying:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (panko or regular)
- Vegetable oil, for frying
Instructions:
- Cook the Potatoes:
- Place the cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork (about 15-20 minutes).
- Drain the potatoes and return them to the pot.
- Mash the Potatoes:
- Using a potato masher or electric mixer, mash the potatoes until smooth.
- Add the milk, butter, salt, pepper, and garlic powder. Mix until well combined.
- Add the Cheese:
- Stir in the cheddar cheese, Parmesan cheese, and green onions (if using). Mix until the cheese is melted and evenly distributed.
- Allow the mixture to cool slightly. It is easier to form the balls when the potato mixture is not piping hot.
- Form the Balls:
- Once the potato mixture is cool enough to handle, use your hands or a small ice cream scoop to form 1-inch balls.
- Place the formed potato balls on a baking sheet lined with parchment paper.
- Prepare the Coating:
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Coat the Balls:
- Roll each potato ball in the flour, ensuring it’s fully coated.
- Dip the floured ball into the beaten eggs, letting any excess drip off.
- Finally, roll the egg-dipped ball in the breadcrumbs, coating it thoroughly.
- Fry the Potato Balls:
- Heat about 2-3 inches of vegetable oil in a large, deep skillet or pot over medium-high heat (around 350°F/175°C).
- Carefully place the coated potato balls in the hot oil, a few at a time, being careful not to overcrowd the pan.
- Fry until golden brown and crispy on all sides (about 2-3 minutes per side).
- Remove the fried potato balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve:
- Serve the cheesy potato balls hot with your favorite dipping sauce (e.g., marinara sauce, ranch dressing, or a spicy aioli).
Tips and Variations:
- Baking: For a healthier option, you can bake the potato balls instead of frying. Preheat your oven to 400°F (200°C). Place the coated potato balls on a baking sheet lined with parchment paper and spray them with cooking spray. Bake for 20-25 minutes, or until golden brown, flipping halfway through.
- Spice it up: add a pinch of cayenne pepper, or a few dashes of hot sauce to the potato mixture.
- Cheese variations: Use mozzarella, pepper jack, or any cheese that melts well.
- Add herbs: Mix in chopped herbs like parsley, thyme, or rosemary for extra flavor.
- Stuffing: Before closing the potato balls, stuff them with a small cube of mozzarella cheese for a molten cheese center.