Description
Cheesy Parmesan Potato Balls are crispy golden bites filled with creamy mashed potatoes and gooey mozzarella cheese. Perfect as a snack or appetizer, these potato balls are coated with breadcrumbs and fried to perfection, then garnished with fresh parsley and extra Parmesan for an irresistible finish.
Ingredients
Scale
For the Mashed Potatoes:
- 800 grams cooked potatoes (about 5–6 medium potatoes, yielding approximately 5 cups mashed)
- 70 grams Parmesan cheese (about ¾ cup grated)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- ½ teaspoon salt
For the Stuffing:
- 50 grams mozzarella cheese (½ cup cubed)
For the Coating:
- 1 egg, beaten
- 5 tablespoons cornstarch
- Breadcrumbs (enough to coat the potato balls)
For Frying:
- Sunflower oil (enough to fill the pan halfway for deep frying)
For Decorating:
- Freshly chopped parsley
- Extra Parmesan cheese
Instructions
- Prepare the Mashed Potatoes: Peel and boil the potatoes until tender, then mash them until smooth. Stir in the grated Parmesan cheese, butter, garlic powder, and salt until fully combined and creamy.
- Form Potato Balls: Take a small portion of the mashed potatoes and flatten it in your palm. Place a cube of mozzarella in the center and carefully mold the mashed potatoes around the cheese to form a ball, ensuring the cheese is completely enclosed. Repeat until all mashed potatoes and cheese are used.
- Coat the Potato Balls: Set up a breading station with beaten egg, cornstarch, and breadcrumbs. Roll each potato ball first in cornstarch, then dip in the beaten egg, and finally coat thoroughly with breadcrumbs. This triple coating will create a crispy outer texture.
- Fry the Potato Balls: Heat sunflower oil in a deep pan to about 175°C (350°F), filling the pan halfway to allow deep frying. Fry the potato balls in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes per batch. Use a slotted spoon to remove and drain on paper towels.
- Decorate and Serve: Sprinkle the fried potato balls with freshly chopped parsley and extra grated Parmesan cheese. Serve hot as a delicious snack or appetizer.
Notes
- For best results, use starchy potatoes like Russet or Yukon Gold for smoother mashed potatoes.
- Make sure the oil is hot enough before frying to prevent the balls from absorbing excess oil.
- You can prepare the mashed potatoes ahead of time and refrigerate until ready to use.
- To keep the cheese from oozing too much during frying, make sure it is well enclosed within the potato mixture.
- Use fresh mozzarella for the best melting texture inside the balls.
Keywords: Cheesy Potato Balls, Parmesan Potato Balls, Fried Potato Appetizer, Mozzarella Stuffed Potatoes, Crispy Potato Snacks