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.

Author: Delicate Kitchen

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings: 15 potato balls

Calories: 283 kcal per serving

Ingredients

1 ¼ pounds - potatoes
3 tablespoons - cornstarch
1 tsp - salt
½ tsp - black pepper
1 tsp - paprika
½ tsp - garlic powder
½ tsp - MSG
1 oz - Parmesan
1 tsp - dried parsley
½ tsp - dried oregano
7 ounces - mozzarella
1 cup - all-purpose flour
1 tsp - salt
½ tsp - black pepper
1 tsp - paprika
½ tsp - garlic powder
½ tsp - MSG
½ cup - milk
2 ½ cups - panko breadcrumbs
neutral oil

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.

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