Description
Crispy Fried Potato Cheese Balls are a delicious appetizer featuring tender mashed russet potatoes filled with gooey mozzarella cheese and crispy bacon bits, coated in a seasoned panko breadcrumb crust and fried to golden perfection. Perfect as a savory snack or party finger food.
Ingredients
Scale
Potato Mixture
- 2 large russet potatoes
- 1 tablespoon milk
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons crumbled bacon bits
- ½ teaspoon salt
Cheese Filling
- 8 ounces block mozzarella cheese cut into ½ inch cubes
Breading Station
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs lightly beaten
- 1 ½ cups panko breadcrumbs
- 1 teaspoon dried parsley
Frying
- Canola or vegetable oil for frying (enough for 2 inches depth in pot)
Instructions
- Prepare Potatoes: Wash, scrub, and peel the potatoes. Cut into 1-inch chunks and place into a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil over medium-high heat and cook uncovered for 20 minutes, or until potatoes are tender when pierced with a fork.
- Mash Potatoes: Drain the potatoes well and return them to the pot. Add milk, black pepper, garlic powder, crumbled bacon bits, and ½ teaspoon salt. Mash the mixture thoroughly until smooth. Set aside and allow to cool.
- Form Potato Balls: Once the mashed potatoes are cool enough to handle, use a 2-tablespoon scoop to portion out the mixture. Form into a ball, then create an indentation in the center with your thumb. Insert a cube of mozzarella cheese and carefully enclose it with the mashed potato, rolling gently into a smooth ball shape. Place the finished balls on a tray and repeat until all cheese and potato are used.
- Prepare Breading Station: Arrange three shallow dishes: one with flour mixed with ½ teaspoon salt and ½ teaspoon pepper, a second with the beaten eggs, and a third with panko breadcrumbs mixed with dried parsley.
- Bread the Balls: Gently roll each potato ball first in the flour mixture to coat, then dip in the beaten eggs, and finally press into the panko breadcrumb mixture until fully coated. Place breaded balls back on the tray.
- Heat Oil: Pour enough canola or vegetable oil into a large heavy-bottomed pot to reach 2 inches depth. Heat the oil over medium heat until it reaches 375 degrees Fahrenheit, maintaining steady temperature for frying.
- Fry Potato Balls: Using a heat-safe slotted spoon or metal strainer, carefully place potato balls one at a time into the hot oil. Fry, turning occasionally, for 3 minutes or until the breading is crispy and golden brown.
- Drain and Serve: Transfer fried potato cheese balls to a paper towel-lined plate to drain excess oil. Allow to cool for 5-10 minutes and serve warm, garnished with fresh minced parsley and accompanied by marinara sauce for dipping.
Notes
- Use russet potatoes for the best texture when mashing and frying.
- Make sure potatoes are fully cooled before forming balls to prevent cheese from melting prematurely during breading.
- Maintain oil temperature at 375°F to ensure crispiness without absorbing too much oil.
- Substitute mozzarella with cheddar or pepper jack for varied flavors.
- For a vegetarian version, omit bacon bits or replace with a vegetarian alternative.
- Use a deep-fry thermometer to monitor oil temperature accurately.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
