Classic Potato Cheese Balls
These Classic Potato Cheese Balls are a delightful snack, crispy on the outside with a warm, gooey cheese center. Perfect for parties, appetizers, or a comforting treat.
Equipment
- Pot
- Mashed
- Deep pan or Dutch oven
- Slotted spoon
- Plate
- Baking sheet (optional, for baking)
Ingredients
Potato Mixture
- 2 large Russet potatoes
- 1 cup shredded cheddar or mozzarella cheese
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch chili flakes optional
- 2 tablespoons fresh cilantro or parsley finely chopped
Filling & Coating
- 1/2 cup cubed cheddar or mozzarella cheese for the center
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- Enough Vegetable, canola, or sunflower oil for frying
Additional Ingredients
- To taste Salt for boiling water
Instructions
Prepare Potatoes
- Wash, peel, and cut potatoes into 1-inch cubes. Boil them in salted water until fork-tender, about 15-20 minutes.
- Drain the cooked potatoes thoroughly and return them to the hot pot to steam off excess moisture, then mash until smooth.
Make Potato Mixture
- Add shredded cheese, flour, salt, pepper, garlic powder, onion powder, chili flakes (if using), and fresh herbs to the mashed potatoes. Mix well until a workable dough forms.
Form Cheese Balls
- Take a tablespoon of the potato mixture, flatten it, and place a small cube of cheese in the center. Mold the mixture around the cheese to form a smooth ball, sealing it completely.
Coat Cheese Balls
- Set up three dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each potato ball first in flour, then egg, and finally coat generously in breadcrumbs, pressing to adhere.
Cook Cheese Balls (Fry or Bake)
- To Fry: Heat 2-3 inches of oil to 350°F (175°C) in a deep pan. Fry potato balls in batches for 3-4 minutes until golden brown and crispy, turning occasionally, then drain on paper towels.
- To Bake: Preheat oven to 400°F (200°C), grease a baking sheet, and place coated potato balls. Bake for 20-25 minutes until golden and crispy, flipping halfway through.
Serve
- Serve hot immediately to enjoy them warm with gooey cheese.
Notes
For extra flavor, you can add a pinch of smoked paprika to the potato mixture. Ensure the potato mixture is not too wet, as this will make it difficult to form the balls and can lead to them falling apart during cooking. If frying, do not overcrowd the pan to maintain oil temperature and ensure even cooking. These potato cheese balls are best served fresh, but leftovers can be reheated in an oven or air fryer for a few minutes until crispy again.