Italian arancini were invented in 10th century Sicily to use leftover risotto—the rice creates steam pockets that make them explode if fried wrong.
Crispy Cheese Balls
Indulge in the ultimate snack with these golden, crispy cheese balls that combine the creamy goodness of cheese and the hearty flavor of potatoes! With a simple mix of mashed potatoes and your favorite cheese, these bite-sized delights are breaded to perfection and fried until they reach that irresistible crunch. Perfect for parties or a cozy night in, they’re sure to be the star of your appetizer lineup!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Perejiloptional
- 500g patata (17.6 oz)
🥛Dairy & Eggs(1)
- 100g provolone (3.53 oz)
🫙Pantry Staples(1)
- 50g maicena (1.76 oz)
🧂Spices & Seasonings(1)
- Pimienta y sal
👨🍳 Instructions
- 1
Peel and cook the potatoes until tender.
- 2
Transfer the cooked potatoes to a bowl and mash them.
- 3
Add cornstarch, salt, pepper, and parsley to the mashed potatoes.
- 4
Form the mixture into balls and fill them with provolone cheese.
- 5
Heat oil in a pan and fry the cheese balls until golden and crispy.
💡 Pro Tips
- ✓Heat frying oil to exactly 350°F (175°C) because lower temps create soggy exteriors while higher temps burn the coating before the cheese melts properly inside.technique350°F
- ✓Add cornstarch at 15-20% of the potato weight to create a crispy shell that won't crack when the cheese melts and expands.ingredient15-20% ratio
- ✓Chill formed cheese balls for 30 minutes before frying so the exterior firms up and prevents cheese leakage during the initial oil contact.timing30 minutes
- ✓Use a spider strainer or slotted spoon to maintain oil temperature by minimizing heat loss when adding/removing multiple balls.equipment
- ✓Fry in small batches of 4-5 balls maximum to prevent oil temperature from dropping below 325°F, which causes oil absorption and greasiness.technique325°F minimum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Italian arancini were invented in 10th century Sicily to use leftover risotto—the rice creates steam pockets that make them explode if fried wrong.
Crispy Cheese Balls
Indulge in the ultimate snack with these golden, crispy cheese balls that combine the creamy goodness of cheese and the hearty flavor of potatoes! With a simple mix of mashed potatoes and your favorite cheese, these bite-sized delights are breaded to perfection and fried until they reach that irresistible crunch. Perfect for parties or a cozy night in, they’re sure to be the star of your appetizer lineup!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Perejiloptional
- 500g patata (17.6 oz)
🥛Dairy & Eggs(1)
- 100g provolone (3.53 oz)
🫙Pantry Staples(1)
- 50g maicena (1.76 oz)
🧂Spices & Seasonings(1)
- Pimienta y sal
👨🍳 Instructions
- 1
Peel and cook the potatoes until tender.
- 2
Transfer the cooked potatoes to a bowl and mash them.
- 3
Add cornstarch, salt, pepper, and parsley to the mashed potatoes.
- 4
Form the mixture into balls and fill them with provolone cheese.
- 5
Heat oil in a pan and fry the cheese balls until golden and crispy.
💡 Pro Tips
- ✓Heat frying oil to exactly 350°F (175°C) because lower temps create soggy exteriors while higher temps burn the coating before the cheese melts properly inside.technique350°F
- ✓Add cornstarch at 15-20% of the potato weight to create a crispy shell that won't crack when the cheese melts and expands.ingredient15-20% ratio
- ✓Chill formed cheese balls for 30 minutes before frying so the exterior firms up and prevents cheese leakage during the initial oil contact.timing30 minutes
- ✓Use a spider strainer or slotted spoon to maintain oil temperature by minimizing heat loss when adding/removing multiple balls.equipment
- ✓Fry in small batches of 4-5 balls maximum to prevent oil temperature from dropping below 325°F, which causes oil absorption and greasiness.technique325°F minimum