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Cheesy Parmesan Potato Balls Recipe

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★★★★★

4.7 from 146 reviews

These Cheesy Parmesan Potato Balls are crispy on the outside and wonderfully soft and cheesy inside, featuring a creamy mashed potato base combined with Parmesan and butter, stuffed with gooey mozzarella, then coated in breadcrumbs and fried to golden perfection. Perfect as a snack or appetizer, they offer a delightful blend of textures and rich flavors with a hint of garlic and fresh parsley.

Ingredients

Scale

Potato Mixture

  • 800 grams cooked potatoes (about 5–6 medium, approx. 5 cups mashed)
  • 70 grams Parmesan cheese (about ¾ cup grated)
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • ½ teaspoon salt

Filling

  • 50 grams mozzarella cheese (½ cup cubed)

Coating

  • 1 egg, beaten
  • 5 tablespoons cornstarch
  • Breadcrumbs (enough for coating)

For Frying and Garnish

  • Sunflower oil (enough to fill the pan halfway)
  • Freshly chopped parsley (to garnish)
  • Extra Parmesan cheese (for sprinkling)

Instructions

  1. Prepare the Mashed Potatoes: Peel, wash, and cut the cooked potatoes into even pieces. Mash them thoroughly with Parmesan cheese, butter, garlic powder, and salt until you achieve a smooth and creamy texture.
  2. Form Potato Balls with Cheese Filling: Using a cookie or ice cream scoop, portion the mashed potatoes into equal amounts. Place a cube of mozzarella cheese in the center of each portion, then cover with additional mashed potato and gently shape into a smooth ball, ensuring the cheese is enclosed.
  3. Coat the Potato Balls: Roll each potato ball first in cornstarch to help the coating stick, then dip into the beaten egg, and finally coat evenly with breadcrumbs for a crispy exterior.
  4. Optional Freezing Step: To help the balls hold their shape during frying, you may freeze the coated balls for a few minutes before cooking.
  5. Fry the Potato Balls: Heat sunflower oil in a pan, filling it halfway. Fry the potato balls in batches over medium heat until they turn golden brown and crispy on all sides, about 3-4 minutes per batch.
  6. Drain Excess Oil: Transfer the fried potato balls onto paper towels to drain any excess oil and keep them crisp.
  7. Garnish and Serve: Sprinkle the hot potato balls with freshly chopped parsley and extra Parmesan cheese before serving to add fresh flavor and extra cheesiness.

Notes

  • Allow the mashed potatoes to cool slightly before shaping to prevent sticking.
  • If the mashed potatoes feel too wet or sticky, add an extra tablespoon of cornstarch to help with binding.
  • Serve immediately to enjoy the crispiest texture and gooey cheese center.
  • Using room-temperature mashed potatoes makes shaping the balls easier and less sticky.
  • For an extra crunchy exterior, double coat the balls with egg and breadcrumbs.
  • Fry in small batches to maintain oil temperature and achieve perfect crispiness.
  • Drain the fried balls well on paper towels to remove excess oil for a lighter bite.
  • Feel free to experiment by adding spices like smoked paprika or chili powder into the mash or breadcrumb coating for added flavor.

Keywords: Cheesy potato balls, fried potato snack, Parmesan potato balls, mozzarella stuffed potatoes, crispy potato balls, Italian appetizer, easy party snack

Find it online: https://mjrecipe.com/cheesy-parmesan-potato-balls-recipe/