Name: Crispy Cheesy Potato Pickle Balls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 30 balls
Cuisine: American

Delicate Kitchen Verified

March 7, 2026

Crispy on the outside, cheesy and tangy inside, these Potato Pickle Balls are the perfect mix of creamy potato, sharp pickle flavor, and a gooey cheese center. Crunchy, addictive, and perfect as a snack, appetizer, or party food.

From the Cook

1/3

Crispy Cheesy Potato Pickle Balls

Delicate Kitchen Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Delicate Kitchen. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Peel the potatoes, cut into chunks, and boil for 15–20 minutes until soft. Drain well, mash until smooth, and let them cool for a few minutes.

Add chopped pickles, cornstarch, salt, pepper, paprika, garlic powder, and MSG to the warm mashed potatoes. Mix well until everything is evenly combined. Place the mixture in the fridge for 10–15 minutes because chilled dough is easier to shape.

Take about 1 tsp of potato mixture, flatten it in your hand, place one small cheese cube in the center, and close it into a tight ball. Repeat until all potato mixture and cheese cubes are used.

Coat each ball lightly in flour. Dip into the egg mixture. Roll in panko breadcrumbs until fully coated. For extra crunch, double coat by repeating egg and panko.

Heat oil to high heat (you know it’s ready when a wooden stick bubbles). Fry the potato balls while moving them around the pan so they brown evenly. Cook until golden and crispy on all sides, then drain on a paper towel.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Freeze Before Frying 🧊
Freeze your formed potato pickle balls for at least 2 hours (or overnight) before breading and frying to prevent the cheese from leaking out and ensure a crispy exterior with a perfectly melted center.
Double-Dredge for Extra Crunch 🍤
Use a wet-dry-wet-dry breading technique: coat in flour, then egg, then panko mixed with cornstarch, then egg again, then panko for an ultra-crunchy shell that locks in moisture.
Pickle Brine Seasoning Secret 🥒
Reserve 1-2 tablespoons of pickle brine to fold into your mashed potatoes instead of using only salt—this adds authentic tangy flavor and reduces the need for additional acid.
MSG Bloom Enhancement 🧂
Mix MSG with paprika and garlic powder, then bloom these seasonings in a small amount of oil before adding to your potato mixture to intensify umami depth and flavor distribution.
Oil Temperature Precision 🌡️
Maintain oil at exactly 350°F using a thermometer—too hot causes burnt exteriors with cold centers, too cool creates greasy balls; aim for a 2-3 minute golden-brown fry time per batch.