Cheese Stuffed Garlic Parm Potato Balls

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!

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 40 minutes

Cook Time: 45 minutes

Total Time: 1 hour 25 minutes

Servings: 24 potato balls

Calories: 87 kcal per serving

Ingredients

5 - potatoes
3 tablespoons - cornstarch
1 - egg
½ tsp - black pepper
1 tsp - garlic powder
½ tsp - paprika powder
3 tablespoons - Parmesan cheese
3 ⅞ oz blocks - cheese
1 - egg
2 ounces - breadcrumbs or panko

Instructions

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.
Cut sausages in half and prepare cheese blocks. Skewer each corndog with one sausage piece and one cheese block.
Peel and dice the potato into small cubes. Boil for 5 minutes, drain, and pat dry. Toss with 1 tbsp cornstarch.
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.
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.
Heat oil to 170–180°C (medium-high). Fry for 3–4 minutes until golden brown and crispy.

Nutrition