Description
Crispy Fried Potato Cheese Balls are a delicious appetizer featuring tender mashed potatoes blended with savory bacon bits and spices, wrapped around gooey mozzarella cheese, then breaded and deep-fried to golden perfection. Perfectly crispy on the outside and melty inside, these bite-sized treats are ideal for parties or gatherings and serve wonderfully with a side of marinara sauce.
Ingredients
Scale
Main Ingredients
- 2 large russet potatoes
- 1 tablespoon milk
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons crumbled bacon bits
- 8 ounces block mozzarella cheese cut into ½ inch cubes
- 1 teaspoon dried parsley
Breading
- 1 cup all-purpose flour
- ½ teaspoon salt (for flour)
- ½ teaspoon black pepper (for flour)
- 2 large eggs, lightly beaten
- 1½ cups panko breadcrumbs
For Frying
- Canola or vegetable oil (enough for 2-inches deep frying)
Other Seasonings
- 1 teaspoon salt (for boiling potatoes)
- ½ teaspoon salt (for potatoes mashed)
Instructions
- Prepare Potatoes: Wash, scrub, and peel the potatoes. Cut into 1-inch chunks, place in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil over medium-high heat. Cook uncovered until potatoes are tender when pierced with a fork, about 20 minutes.
- Mash Potatoes: Drain potatoes well, return to pot, add milk, black pepper, garlic powder, bacon bits, and ½ teaspoon salt. Mash until smooth and set aside to cool.
- Form Potato Cheese Balls: Once cooled enough to handle, scoop 2 tablespoons of mashed potato, shape into a ball, make an indentation with your thumb, place a cube of mozzarella inside, then enclose and roll gently into a smooth ball. Place on a tray and repeat with remaining ingredients.
- Prepare Breading Station: Set up three shallow dishes – one with flour mixed with ½ teaspoon salt and ½ teaspoon pepper, one with beaten eggs, and one with panko breadcrumbs mixed with dried parsley.
- Bread the Balls: Roll each potato ball first in flour to coat, then dip into beaten eggs, and finally coat thoroughly with the panko breadcrumb mixture. Place back on the tray.
- Heat Oil: Pour canola or vegetable oil into a large heavy-bottomed pot to a depth of 2 inches and heat over medium heat until it reaches 375 degrees Fahrenheit.
- Fry Potato Balls: Using a heat-safe slotted spoon or metal strainer, carefully place potato balls one at a time into hot oil. Fry, turning occasionally, until golden brown and crispy, about 3 minutes.
- Drain and Serve: Remove fried balls with slotted spoon, drain on paper towels, allow to cool for 5-10 minutes. Serve warm with marinara sauce and garnish with fresh minced parsley.
Notes
- Use a sturdy potato like russet for best mashing results.
- Allow mashed potatoes to cool to prevent cheese from melting prematurely during assembly.
- Keep oil temperature steady at 375°F to ensure crispy texture without absorbing excess oil.
- Substitute mozzarella with cheddar or another melty cheese if preferred.
- For a vegetarian option, omit bacon bits or replace with vegetarian bacon alternatives.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
