Description

These Cheesy Potato Balls offer an irresistible combination of a golden, crispy crust with a gooey, cheesy, and fluffy potato interior. Perfect as a crowd-pleasing snack or appetizer, this recipe uses simple pantry staples and provides versatile options to customize flavors, making it ideal for parties, family gatherings, or a comforting treat anytime.

Ingredients

Scale

Potato Base

4 large starchy potatoes (Russet or Yukon Gold), peeled and boiled

Cheese and Binding

1 to 1 1/2 cups shredded mozzarella or cheddar cheese (or a mix)
2 large eggs, beaten

Seasonings

1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tbsp fresh herbs (parsley, chives, or basil), optional

Coating

2 cups breadcrumbs (regular, panko, or gluten-free alternative)

Frying

Vegetable oil or other neutral oil with high smoke point, for frying

Instructions

Prepare and Cook Potatoes: Peel and boil the potatoes until fully tender but not soggy. Drain well and mash thoroughly to create a smooth, lump-free base capable of holding its shape.
Mix in Cheese and Seasonings: While the potatoes are still warm, stir in shredded cheese, salt, pepper, garlic powder, and optional fresh herbs to infuse flavor and allow the cheese to melt evenly.
Shape the Potato Balls: Once the mixture cools enough to handle, scoop about a tablespoon and tightly roll into firm balls to prevent falling apart during frying.
Coat with Egg and Breadcrumbs: Dip each ball into beaten egg, then roll thoroughly in breadcrumbs for an even golden and crispy outer shell. For extra crunch, consider double coating by repeating this step.
Fry Until Golden and Crispy: Heat oil in a deep pan to 350°F-375°F (medium-high). Fry the potato balls in batches, turning gently to ensure even golden crispness on all sides, about 3 to 4 minutes per batch.

Notes

Use starchy potatoes like Russets or Yukon Golds for the best texture and crispiness.
Dry potatoes thoroughly after boiling to avoid sogginess.
Refrigerate shaped potato balls for at least 30 minutes before frying to firm up and reduce breakage.
Maintain consistent oil temperature to prevent greasy or undercooked balls.
Fresh homemade or panko breadcrumbs provide superior crunch compared to store-bought.
For a gluten-free version, substitute breadcrumbs with crushed rice crackers or other gluten-free coatings.
To bake instead of fry, preheat oven to 400°F, place balls on parchment-lined baking sheet, spritz with oil, and bake 20-25 minutes, turning halfway through.
Leftovers can be refrigerated (up to 3 days) or frozen (up to 2 months) and reheated in the oven to restore crispiness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Frying
Cuisine: American

Nutrition

Serving Size: 3 potato balls
Calories: 150
Sugar: 1 g
Sodium: 250 mg
Fat: 8 g
Saturated Fat: 3.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1.5 g
Protein: 5 g
Cholesterol: 55 mg

Keywords: cheesy potato balls, crispy potato balls, potato snacks, fried appetizer, cheesy appetizer, gluten-free snack, finger foods, party snacks