How to Make Cheesy Potato Balls
Step 1: Prepare the Potato Mixture
- In a large bowl, combine mashed potatoes, garlic powder, onion powder, Parmesan cheese, salt, and pepper.
- Mix until smooth and well combined.
Step 2: Add the Cheese Filling
- Scoop about a tablespoon of the potato mixture into your hand and flatten it slightly.
- Place a small piece or pinch of shredded mozzarella cheese in the center.
- Roll the mixture into a ball, ensuring the cheese is completely enclosed. Repeat with the remaining potato mixture.
Step 3: Coat the Potato Balls
- Roll each ball in flour, ensuring it’s fully coated.
- Dip the floured ball into the beaten eggs, letting any excess drip off.
- Finally, roll the ball in breadcrumbs, pressing gently to ensure the coating sticks.
Step 4: Fry to Golden Perfection
- Heat oil in a deep pan or skillet over medium heat. You’ll need enough oil to submerge the potato balls.
- Once the oil is hot (about 350°F or 175°C), carefully drop in a few potato balls at a time.
- Fry for 2-3 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the balls and place them on a plate lined with paper towels to drain excess oil.
Baking Option
For a healthier version, bake the potato balls:
- Preheat the oven to 400°F (200°C).
- Place the coated potato balls on a baking sheet lined with parchment paper.
- Lightly spray or brush them with oil.
- Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
Serving Suggestions
Serve your cheesy potato balls warm with your favorite dipping sauces. Here are a few ideas:
- Marinara sauce for a tangy kick
- Ranch dressing for a creamy touch
- Garlic aioli for added richness
- Sweet chili sauce for a hint of spice
Tips for Success
- Make sure the mashed potatoes are firm and not overly creamy. This helps the balls hold their shape.
- Chill the potato balls for 15-20 minutes before frying to prevent them from falling apart.
- Use a mix of cheeses for extra flavor—cheddar, gouda, or pepper jack work wonderfully.
