Description
Cheesy Parmesan Potato Balls are crispy, golden-fried bite-sized snacks made from mashed potatoes blended with Parmesan cheese and garlic, filled with gooey mozzarella, then coated in breadcrumbs and fried to perfection. These savory treats are perfect as appetizers or finger foods, offering a delightful combination of creamy, cheesy interior and crunchy exterior.
Ingredients
Scale
Potato Mixture
- 800 grams cooked potatoes (about 5–6 medium, or 5 cups mashed)
- 70 grams Parmesan cheese (about ¾ cup grated)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- ½ teaspoon salt
Filling
- 50 grams mozzarella cheese (½ cup cubed)
Coating
- 1 egg, beaten
- 5 tablespoons cornstarch
- Breadcrumbs (quantity sufficient for coating)
For Frying and Garnish
- Sunflower oil (enough to fill the pan halfway for frying)
- Freshly chopped parsley
- Extra Parmesan cheese (for sprinkling)
Instructions
- Prepare the mashed potatoes: Peel, wash, and cut the cooked potatoes into even pieces. Mash them thoroughly with grated Parmesan cheese, butter, garlic powder, and salt until the mixture is smooth and well combined.
- Shape the potato balls: Using a cookie scoop or ice cream scoop, portion out the mashed potato mixture. Place a cube of mozzarella cheese in the center of each portion, then cover completely with more mashed potatoes, shaping it into a smooth, compact ball.
- Coat the balls: Roll each potato ball first in cornstarch to help the coating stick, then dip it into the beaten egg. Finally, coat evenly with breadcrumbs to ensure a crispy crust once fried.
- Freeze if desired: Optionally, freeze the coated balls for a few minutes. This step helps them hold their shape better during frying, preventing them from falling apart.
- Fry the balls: Heat sunflower oil in a pan, filling it halfway. Fry the potato balls in batches over medium heat until they turn golden brown and crispy on all sides, which usually takes a few minutes per batch.
- Drain excess oil: Remove the fried balls with a slotted spoon and transfer them onto paper towels to absorb any excess oil and keep them crisp.
- Garnish and serve: Sprinkle the hot potato balls with freshly chopped parsley and extra Parmesan cheese before serving for added flavor and a fresh appearance.
Notes
- Let mashed potatoes cool slightly before shaping to make them easier to handle.
- If the mashed potatoes feel too wet, add an extra tablespoon of cornstarch to help bind the mixture.
- Serve immediately after frying for the crispiest texture.
- Use room-temperature mashed potatoes for easier shaping and better consistency.
- For extra crunch, double-coat the balls by repeating the egg and breadcrumb step.
- Fry in small batches to keep the oil hot and maintain crispiness.
- Drain fried balls on paper towels to remove excess oil.
- Experiment with adding spices to the mashed potatoes or breadcrumb coating to customize flavor.
Keywords: Potato Balls, Cheesy Potato Balls, Parmesan Potato Balls, Fried Potato Snacks, Mozzarella Stuffed Potato Balls, Crispy Potato Bites