Name: Cheese Stuffed Crispy Buffalo Potato Balls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 potatoes; 3 tablespoons cornstarch; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 1 tsp ground cumin; 1 tsp curry powder; 1 tsp turmeric; 0.5 tsp MSG; 3 tablespoons buffalo sauce; 8 slice melting cheese; 0.333 cup all-purpose flour; 2 eggs; splash milk; 1.5 cups panko breadcrumbs; oil; 3 tablespoons mayonnaise; 3 tablespoons buffalo sauce; 1 tsp milk; salt, pepper, garlic powder, & paprika

Cheese Stuffed Crispy Buffalo Potato Balls

Cheese Stuffed Crispy Buffalo Potato Balls cover

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Cheese Stuffed Crispy Buffalo Potato Balls

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Ingredients

Warning0 allergens identified

Cheese Stuffed Crispy Buffalo Potato Balls

Potato Mixture

3 potatoes

3 tablespoons cornstarch

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp paprika

1 tsp ground cumin

1 tsp curry powder

1 tsp turmeric

½ tsp MSGoptional

3 tablespoons buffalo sauce

Cheese Filling

8 slice melting cheese

Coating

⅓ cup all-purpose flour

2 eggs

splash milk

1 ½ cups panko breadcrumbs

Frying

oilenough to submerge the potatoes

Buffalo Dip

3 tablespoons mayonnaise

3 tablespoons buffalo sauce

1 tsp milk

salt, pepper, garlic powder, & paprikato taste

Instructions

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Instructions

Peel and cook the potatoes until soft. Drain well, then mash until smooth. Add cornstarch, all spices, MSG, and buffalo sauce. Mix until you have a firm, smooth potato dough.

Stack 4 cheese slices on top of each other. Cut them into 3 long strips, then cut each strip into 4 pieces to create small cubes. You should end up with about 20 cheese cubes.

Take a portion of the potato mixture, flatten it slightly, place a cheese cube in the center, and carefully seal and roll into a smooth ball. Repeat until all balls are shaped.

Roll the balls lightly in flour. Place them on a tray and freeze for at least 1 hour (overnight works perfectly). This helps them hold their shape and prevents leaking during frying.

Whisk eggs with a splash of milk. Coat each ball in egg mixture, then roll in panko breadcrumbs. Repeat once more for a double coating.

Heat oil and fry the potato balls until golden brown and crispy. Drain on paper towels.

Mix all buffalo dip ingredients until smooth and creamy.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Chill Your Potato Mixture 🧊
Refrigerate your mashed potato mixture for at least 2 hours before shaping and stuffing—this prevents the balls from falling apart during frying and ensures the cheese stays contained.
Double Breading Technique 🍞
After the first breadcrumb coating, dip the ball back into the egg wash, then into panko again for an extra-crispy, shatteringly golden exterior that holds up perfectly when bitten into.
Buffalo Sauce Integration 🔥
Mix a small amount of buffalo sauce directly into your mashed potatoes (about 2-3 tablespoons per batch) for layered flavor rather than relying solely on the cheese and dip for heat.
Oil Temperature Precision 🌡️
Maintain oil at exactly 350°F using a thermometer—too hot and the outside burns before the inside heats through, too cool and they absorb excess oil instead of crisping up.
Cheese Selection Strategy 🧀
Use a combination of sharp cheddar and mozzarella for your filling—the cheddar provides bold flavor while mozzarella ensures that perfect molten stretch and flow when bitten.