Name: Cheese Stuffed Garlic Parm Potato Balls
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 24 potato balls
Cuisine: American

Delicate Kitchen Verified

March 6, 2026

Golden, crispy, and filled with gooey cheese, these potato balls are the ultimate comfort snack. They’re easy to make, perfect for parties, and the parmesan-garlic seasoning makes them irresistible. Whether as a starter, side, or finger food, these balls disappear faster than you can fry them!

Cheese Stuffed Garlic Parm Potato Balls cover

From the Cook

1/5

Cheese Stuffed Garlic Parm Potato Balls

Delicate Kitchen Verified

Ingredients

Warning0 allergens identified

Instructions

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Make the Dough

In a bowl, whisk together warm water, sugar, and yeast. Let sit for 5 minutes until bubbly. Add egg, salt, and flour. Mix until smooth, then cover and let rise for 1 hour until doubled.

Prepare the Fillings

Cut sausages in half and prepare cheese blocks. Skewer each corndog with one sausage piece and one cheese block.

Boil the Potatoes

Peel and dice the potato into small cubes. Boil for 5 minutes, drain, and pat dry. Toss with 1 tbsp cornstarch.

Assemble

Wet your hands with water so the dough doesn’t stick. Wrap dough around each skewer, making sure there are no holes – otherwise the cheese will leak during frying. Moisten the dough surface slightly with water so the potato cubes stick. Roll in potato cubes, then coat with breadcrumbs mixed with parsley.

Freeze before Frying

Place each coated corndog on baking paper and freeze immediately for at least 15 minutes. This helps the coating stay firm during frying and prevents mess.

Fry

Heat oil to 170–180°C (medium-high). Fry for 3–4 minutes until golden brown and crispy.

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Tips & Tricks (5)

Chill Before Frying ❄️
Refrigerate formed potato balls for at least 2 hours (or freeze for 30 minutes) to prevent them from falling apart during frying and ensure the cheese stays contained inside.
Double-Coat for Crispiness 🥚
Dip chilled potato balls in egg, then breadcrumbs, then repeat the egg-breadcrumb process for an extra-crispy, golden exterior that holds up perfectly during frying.
Cornstarch Binding Secret 🌽
Mix cornstarch with your mashed potatoes instead of just eggs—this creates a sturdier binder that prevents moisture loss and keeps the potato mixture from becoming gluey.
Oil Temperature Precision 🌡️
Maintain oil at 350°F using a thermometer; too cool results in greasy, soggy balls, while too hot burns the outside before the inside heats through.
Toast Your Panko First 🍞
Lightly toast panko breadcrumbs in a dry skillet for 2-3 minutes before coating to intensify the garlic-parmesan flavor and achieve deeper golden color without extra seasoning.