Description
Crispy Fried Potato Cheese Balls are golden, crunchy on the outside and soft, cheesy, and flavorful on the inside, featuring mashed russet potatoes mixed with bacon and spices, stuffed with mozzarella, breaded with panko, and fried to perfection. Perfect as a party snack or appetizer served warm with marinara sauce.
Ingredients
Scale
Potato Mixture
- 2 large russet potatoes
- 1 tablespoon milk
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons crumbled bacon bits
- ½ teaspoon salt (for mashing)
- 1 teaspoon salt (for boiling water)
Cheese Filling
- 8 ounces block mozzarella cheese (cut into ½" cubes)
Breading Station
- 1 cup all-purpose flour
- ½ teaspoon salt (for flour)
- ½ teaspoon black pepper (for flour)
- 2 large eggs, lightly beaten
- 1 ½ cups panko breadcrumbs
- 1 teaspoon dried parsley
Frying
- Canola or Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare Potatoes: Wash, scrub, and peel the russet potatoes. Cut into 1-inch chunks and place into a large pot. Cover with cold water, add 1 teaspoon salt, and bring to a boil over medium-high heat. Cook uncovered until potatoes are tender when pierced with a fork, about 20 minutes.
- Mash Potatoes: Drain the cooked potatoes well and return them to the pot. Add milk, black pepper, garlic powder, bacon bits, and ½ teaspoon salt. Mash everything together thoroughly until smooth. Set aside to cool until cool enough to handle.
- Form Potato Balls and Stuff with Cheese: Using an ice cream scoop or large cookie scoop, measure 2 tablespoons of mashed potato. Form into a ball and make an indentation in the center with your thumb. Place one cube of mozzarella cheese inside and enclose it fully with the mashed potato, rolling gently into a ball shape. Place the formed balls on a tray. Repeat with remaining potato and cheese.
- Prepare Breading Station: Set up three shallow dishes: 1) flour mixed with ½ teaspoon salt and ½ teaspoon black pepper, 2) lightly beaten eggs, 3) panko breadcrumbs combined with dried parsley.
- Bread Potato Balls: Roll each potato ball carefully in the flour mixture to coat, then dip in beaten eggs, and finally coat completely in the panko breadcrumb mixture. Return coated balls to the tray.
- Heat Oil: Heat about 2 inches of canola or vegetable oil in a large heavy-bottomed pot with high sides over medium heat until it reaches 375 degrees Fahrenheit.
- Fry Potato Balls: Using a heat-safe slotted spoon or metal strainer, gently place the potato balls one at a time into the hot oil. Fry, turning occasionally, until the breading is crispy and golden brown, about 3 minutes.
- Drain and Serve: Remove fried potato cheese balls from oil and place on paper towel-lined plate to drain excess oil. Let cool for 5 to 10 minutes. Serve warm with marinara sauce for dipping and garnish with fresh minced parsley if desired.
Notes
- Ensure potatoes are completely cooled before forming balls to prevent breaking and melting cheese prematurely.
- Panko breadcrumbs provide extra crispiness; regular breadcrumbs can be substituted if needed but will be less crunchy.
- Use a thermometer to maintain oil temperature at 375°F for even frying and crispy coating.
- Can substitute mozzarella cheese with cheddar or pepper jack for different flavors.
- Bacon bits add savory flavor; omit or replace with cooked crumbled sausage for a variation.
- Serve immediately for best texture; leftovers can be reheated in an oven or air fryer to restore crispiness.
Nutrition
- Serving Size: 1 piece
- Calories: 204 kcal
- Sugar: 1 g
- Sodium: 248 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.003 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 51 mg
