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Cheese Stuffed Crispy Buffalo Potato Balls

Cheese Stuffed Crispy Buffalo Potato Balls

Crispy on the outside, soft and fluffy inside, with a molten cheese center and bold buffalo flavor — these Cheese Stuffed Crispy Buffalo Potato Balls are the ultimate comfort snack. Perfectly seasoned mashed potatoes, filled with melty cheese, double breaded, and fried until golden brown. Served with a creamy buffalo dip, they’re impossible to resist.

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 1,573 kcal per serving

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
  • ½ tsp - MSG
  • 3 tablespoons - buffalo sauce
  • 8 slice - melting cheese
  • ⅓ cup - all-purpose flour
  • 2 - eggs
  • splash - milk
  • 1 ½ cups - panko breadcrumbs
  • oil
  • 3 tablespoons - mayonnaise
  • 3 tablespoons - buffalo sauce
  • 1 tsp - milk
  • salt, pepper, garlic powder, & paprika

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Heat oil and fry the potato balls until golden brown and crispy. Drain on paper towels.
  7. Mix all buffalo dip ingredients until smooth and creamy.

Nutrition

Energy: 1,573 kcal | Total Fat: 141 g | Saturated: 43 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 229 mg | Total Carbs: 60 g | Fiber: 4 g | Sugars: 5 g | Proteins: 20 g | Sodium: 2,484 mg | Polyunsaturated: 41 g | Monounsaturated: 49 g

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