Crispy Cheesy Potato Balls
Get ready to indulge in these mouthwatering crispy potato balls, bursting with gooey cheese! Made with fluffy mashed potatoes and seasoned to perfection, these delightful bites are the ultimate snack or appetizer for any gathering. Fry them to golden perfection for an irresistible crunch that will leave your taste buds dancing!
Prep
30
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- as needed cheese
- 1 cup (237 ml) parmesan cheese
- ¼ cup (59 ml) parsley
- 2 lbs (907 g) potatoes
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- ½ cup (118 ml) cornstarch
- garlic powder (to taste)
- onion powder (to taste)
- paprika (to taste)
👨🍳 Instructions
- 1
Cut the potatoes into chunks and drain them.
- 2
In a bowl, combine the drained potatoes with cornstarch, garlic powder, onion powder, paprika, black pepper, parmesan cheese, and parsley.
- 3
Mash the mixture together until well combined.
- 4
Take a portion of the potato mixture, place cheese in the center, and wrap the potato around it to form a ball.
- 5
Repeat the process until all mixture is used.
- 6
Fry the potato balls for 3-4 minutes until golden and crispy.
💡 Pro Tips
- ✓Cool your mashed potato mixture to below 70°F before forming balls because hot potatoes release excess moisture that prevents proper binding and creates soggy exteriors during frying.timingbelow 70°F
- ✓Maintain oil temperature at 350-365°F for frying because lower temps cause oil absorption while higher temps create burnt exteriors with raw centers due to poor heat penetration.technique350-365°F
- ✓Use a 3:1 ratio of potato mixture to filling cheese by weight to prevent cheese leakage, as excess filling creates weak spots that rupture under frying pressure.ingredient3:1 ratio
- ✓Double-coat each ball by rolling in cornstarch after forming because the extra starch layer creates a moisture barrier that ensures maximum crispiness through better oil interaction.technique
- ✓Drain cooked potatoes for exactly 5 minutes in a colander to achieve 15-20% moisture content - the optimal level for cornstarch binding without creating gummy texture.timing5 minutes, 15-20% moisture
Share this recipe
Prep
30
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Crispy Cheesy Potato Balls
Get ready to indulge in these mouthwatering crispy potato balls, bursting with gooey cheese! Made with fluffy mashed potatoes and seasoned to perfection, these delightful bites are the ultimate snack or appetizer for any gathering. Fry them to golden perfection for an irresistible crunch that will leave your taste buds dancing!
📝 Ingredients
Shopping List
- as needed cheese
- 1 cup (237 ml) parmesan cheese
- ¼ cup (59 ml) parsley
- 2 lbs (907 g) potatoes
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- ½ cup (118 ml) cornstarch
- garlic powder (to taste)
- onion powder (to taste)
- paprika (to taste)
👨🍳 Instructions
- 1
Cut the potatoes into chunks and drain them.
- 2
In a bowl, combine the drained potatoes with cornstarch, garlic powder, onion powder, paprika, black pepper, parmesan cheese, and parsley.
- 3
Mash the mixture together until well combined.
- 4
Take a portion of the potato mixture, place cheese in the center, and wrap the potato around it to form a ball.
- 5
Repeat the process until all mixture is used.
- 6
Fry the potato balls for 3-4 minutes until golden and crispy.
💡 Pro Tips
- ✓Cool your mashed potato mixture to below 70°F before forming balls because hot potatoes release excess moisture that prevents proper binding and creates soggy exteriors during frying.timingbelow 70°F
- ✓Maintain oil temperature at 350-365°F for frying because lower temps cause oil absorption while higher temps create burnt exteriors with raw centers due to poor heat penetration.technique350-365°F
- ✓Use a 3:1 ratio of potato mixture to filling cheese by weight to prevent cheese leakage, as excess filling creates weak spots that rupture under frying pressure.ingredient3:1 ratio
- ✓Double-coat each ball by rolling in cornstarch after forming because the extra starch layer creates a moisture barrier that ensures maximum crispiness through better oil interaction.technique
- ✓Drain cooked potatoes for exactly 5 minutes in a colander to achieve 15-20% moisture content - the optimal level for cornstarch binding without creating gummy texture.timing5 minutes, 15-20% moisture