Description
Crispy Fried Potato Cheese Balls are a delicious party snack featuring creamy mashed potatoes mixed with bacon bits and spices, stuffed with gooey mozzarella cheese, coated in a seasoned panko breadcrumb crust, and fried to golden perfection. Served warm and perfect for dipping in marinara sauce.
Ingredients
Scale
Potato Mixture
- 2 large russet potatoes
- 1 tablespoon milk
- 1 teaspoon salt (divided)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons crumbled bacon bits
Cheese Filling
- 8 ounces block mozzarella cheese (cut into ½ inch cubes)
Breading Station
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs (lightly beaten)
- 1½ cups panko breadcrumbs
- 1 teaspoon dried parsley
For Frying
- Canola or vegetable oil (enough to heat 2 inches in a pot)
Instructions
- Prepare Potatoes: Wash, scrub, and peel the potatoes. Cut into 1-inch chunks and place into a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil uncovered over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 20 minutes.
- Mash Potatoes: Drain the potatoes well and return them to the pot. Add milk, black pepper, garlic powder, bacon bits, and ½ teaspoon salt. Mash the mixture thoroughly until smooth. Set aside to cool.
- Form Potato Balls: Once cool enough to handle, use an ice cream scoop or large cookie scoop to measure out about 2 tablespoons of mashed potatoes. Shape into a ball and make an indentation in the center with your thumb. Place one mozzarella cube inside and enclose it with the mashed potato forming a smooth ball. Set aside on a tray. Repeat for all cheese cubes and mashed potato.
- Prepare Breading Station: Set up three shallow dishes: one with flour mixed with ½ teaspoon salt and ½ teaspoon pepper, the second with lightly beaten eggs, and the third with panko breadcrumbs mixed with dried parsley.
- Bread the Potato Balls: Roll each potato ball first in the flour mixture to coat, then dip into the beaten eggs, and finally coat thoroughly with the panko breadcrumb mixture. Place coated balls back on the tray and repeat for all.
- Heat Oil: Pour canola or vegetable oil to a depth of 2 inches in a large heavy-bottomed pot with high sides. Heat the oil over medium heat until it reaches 375 degrees Fahrenheit.
- Fry the Potato Balls: Using a heat-safe slotted spoon or metal strainer, carefully place the balls one at a time into the hot oil. Fry, turning occasionally, until the breading is crispy and golden, about 3 minutes per batch. Remove and transfer to a paper towel-lined plate to drain excess oil.
- Serve: Allow the fried potato cheese balls to cool for 5-10 minutes. Serve warm with marinara sauce for dipping and garnish with fresh minced parsley if desired.
Notes
- Use Russet potatoes for best texture and fluffiness.
- For a vegetarian version, omit bacon bits or substitute with vegetarian bacon alternatives.
- To keep cheese from leaking, ensure potato balls are sealed tightly around the cheese.
- Use a thermometer to maintain oil temperature at 375°F for perfectly crispy results.
- If you prefer a softer crust, bake the breaded balls at 400°F for 15-20 minutes instead of frying.
- Serve immediately after frying to enjoy the crispy texture and gooey cheese center.
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
