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Cheesy Potato Balls Recipe: A Crispy, Gooey Delight
If you’re looking for a mouthwatering snack or appetizer that’s sure to impress, look no further than Cheesy Potato Balls! These crispy, golden-fried bites are packed with creamy mashed potatoes and melted cheese, making them the perfect comfort food for any occasion. Whether you’re hosting a party, planning a game day spread, or just craving something indulgent, cheesy potato balls are the ultimate treat for cheese lovers and potato fans alike.
In this recipe, mashed potatoes are combined with savory seasonings, stuffed with gooey cheese, and then coated in breadcrumbs for that irresistible crispy exterior. Once you bite into one, you’ll be greeted with the warm, cheesy center that will make your taste buds sing. Ready to get cooking? Let’s dive in!
Ingredients for Cheesy Potato Balls
Here’s what you’ll need to make these irresistible cheesy potato balls:
- 3 medium potatoes – Peeled and cubed
- 1 cup shredded cheese – Cheddar, mozzarella, or a blend (adjust to taste)
- 2 tablespoons butter – For mashing the potatoes
- 1/4 cup milk – To make the mashed potatoes creamy
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour – For dredging
- 2 large eggs – Beaten, for coating
- 1 1/2 cups breadcrumbs – Use panko breadcrumbs for extra crispiness
- Vegetable oil – For frying
Instructions for Making Cheesy Potato Balls
1. Cook the Potatoes
Start by boiling the potatoes. Place the peeled and cubed potatoes in a large pot, cover them with water, and bring to a boil. Cook the potatoes for about 10-12 minutes, or until they’re fork-tender. Drain the potatoes well and return them to the pot.
2. Mash the Potatoes
Add the butter and milk to the cooked potatoes. Mash them until smooth and creamy. Season the mashed potatoes with garlic powder, onion powder, salt, and black pepper. Taste and adjust the seasoning as needed. Let the mashed potatoes cool slightly, just enough to handle.
3. Add the Cheese
Once the mashed potatoes are cool enough to handle, fold in the shredded cheese. You can use cheddar for a rich, sharp flavor or mozzarella for a gooey, melty center. Mix until the cheese is evenly distributed throughout the mashed potatoes.
4. Form the Potato Balls
Using your hands, take small portions of the mashed potato mixture and roll them into balls about 1 to 1.5 inches in diameter. Press gently in the center of each ball to create a small well, and add a little extra cheese into the center if you want an extra cheesy surprise. Seal the ball around the cheese and reshape it into a perfect sphere.
5. Coat the Potato Balls
Set up a breading station with three shallow bowls:
- Flour in one bowl
- Beaten eggs in the second
- Breadcrumbs in the third
Dip each potato ball first into the flour, coating it evenly. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the ball in the breadcrumbs, pressing gently to make sure it’s well-coated. Repeat until all the potato balls are breaded.
6. Fry the Potato Balls
In a deep skillet or large pot, heat about 2-3 inches of vegetable oil over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully drop the potato balls into the oil, working in batches to avoid overcrowding. Fry the potato balls for about 3-4 minutes, or until they turn golden brown and crispy on the outside.
Use a slotted spoon to remove the potato balls
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