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Crispy Cheese Stuffed Potato Balls
Golden, crispy on the outside, soft and cheesy on the inside – these potato balls are the ultimate snack. With a crunchy double coating and a gooey mozzarella center, they’re perfect for parties, game nights, or simply when you crave something indulgent. This recipe makes about 14–15 potato balls, each with a molten cheese core that stays intact thanks to a foolproof coating method.
Ingredients
Potato Mixture
Cheese Filling
Coating
Frying
Instructions
- Step 1
Boil potatoes until very soft. Drain well and mash until smooth. Add cornstarch, spices, parmesan, parsley, and oregano. Mix until combined into a dough-like texture.
- Step 2
Take about 1 heaping tablespoon of potato mixture, flatten it in your hand, and place a cube of mozzarella (or pressed shredded mozzarella) in the center. Carefully seal and roll into a ball. Repeat until all 14–15 balls are formed.
- Step 3
Roll each ball in seasoned flour. Dip into milk. Coat with panko. Dip again into milk. Roll in panko a second time for an extra crunchy crust.
- Step 4
Heat oil on high until very hot (170–180 °C). Test with a small breadcrumb, it should bubble immediately. Fry potato balls in small batches for about 4 minutes, moving them gently so they cook evenly. They should be golden and crisp.
- Step 5
Place fried potato balls on a rack to stay crunchy. Serve hot with ketchup, garlic mayo, or spicy dip.
Tips & Tricks
Per serving
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