Name: Crispy Cheese Stuffed Potato Balls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 15 potato balls
Cuisine: American
Ingredients: 1.2 pounds potatoes; 3 tablespoons cornstarch; 1 tsp salt; 0.5 tsp black pepper; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp MSG; 1 oz Parmesan; 1 tsp dried parsley; 0.5 tsp dried oregano; 7 ounces mozzarella; 1 cup all-purpose flour; 1 tsp salt; 0.5 tsp black pepper; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp MSG; 0.5 cup milk; 2.5 cups panko breadcrumbs; neutral oil

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.

Appetizers

40 m

American

Delicate Kitchen

March 8, 2026

Delicate-kitchen.com

Crispy Cheese Stuffed Potato Balls cover

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Crispy Cheese Stuffed Potato Balls

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Ingredients

Warning0 allergens identified

Crispy Cheese Stuffed Potato Balls

Potato Mixture

1 ¼ pounds potatoes

3 tablespoons cornstarch

1 tsp salt

½ tsp black pepper

1 tsp paprika

½ tsp garlic powder

½ tsp MSGoptional

1 oz Parmesan

1 tsp dried parsley

½ tsp dried oregano

Cheese Filling

7 ounces mozzarellacut into 14-15 cubes

Coating

1 cup all-purpose flour

1 tsp salt

½ tsp black pepper

1 tsp paprika

½ tsp garlic powder

½ tsp MSGoptional

½ cup milk

2 ½ cups panko breadcrumbs

Frying

neutral oil

Instructions

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Instructions

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.

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.

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.

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.

Place fried potato balls on a rack to stay crunchy. Serve hot with ketchup, garlic mayo, or spicy dip.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Freeze Before Frying 🧊
Refrigerate assembled potato balls for at least 2 hours (or freeze overnight) to prevent the cheese from leaking out during frying and ensure a perfectly molten center.
Double Coating Technique 🥚
After the initial flour-milk coating, let balls rest 10 minutes, then dip in milk and breadcrumbs again for an ultra-crispy, shatteringly crunchy exterior that stays intact.
Cornstarch Secret Weapon ✨
Mix cornstarch into your flour coating (1:3 ratio) to create an exceptionally crispy, golden crust that absorbs less oil and stays crunchy longer after cooking.
Oil Temperature Precision 🌡️
Maintain oil at exactly 350°F using a thermometer; too cool yields greasy balls, too hot burns the outside before cheese melts—aim for 2-3 minutes total frying time.
Mozzarella Pre-Freezing Hack ❄️
Freeze mozzarella cubes for 30 minutes before stuffing to lower their melting point slightly, ensuring they stay gooey but contained within the potato during the frying process.