Description
Crispy Fried Potato Cheese Balls are a delicious appetizer featuring creamy mashed potatoes filled with gooey mozzarella cheese, seasoned with bacon bits and garlic powder, then coated in a crunchy panko breadcrumb crust and deep-fried to golden perfection. Perfect as a savory snack or party finger food, served warm with 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 Station
- 1 cup all-purpose flour
- ½ teaspoon salt (for flour)
- ½ teaspoon black pepper (for flour)
- 2 large eggs, lightly beaten
- 1 ½ cups panko breadcrumbs
Frying
- Canola or Vegetable oil for frying (enough for 2 inches deep 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 of salt. Bring to a boil uncovered over medium-high heat and cook 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 1 tablespoon milk, ¼ teaspoon black pepper, ½ teaspoon garlic powder, 2 tablespoons bacon bits, and ½ teaspoon salt. Mash thoroughly until smooth. Set aside to cool.
- Form Cheese Balls: Once the mashed potatoes are cool enough to handle, use a 2-tablespoon scoop or large cookie scoop to portion the potatoes. Flatten each scoop, make an indentation in the center, and place a cube of mozzarella cheese inside. Enclose the cheese fully with mashed potato and gently roll into a ball shape. Place on a tray and repeat with remaining mixture.
- Prepare Breading Station: In three shallow dishes, place 1 cup flour mixed with ½ teaspoon salt and ½ teaspoon pepper in the first dish; lightly beaten eggs in the second; and panko breadcrumbs mixed with 1 teaspoon dried parsley in the third.
- Bread the Balls: Roll each potato cheese ball first in the flour mixture to coat, then dip in the beaten eggs, and finally coat thoroughly with the panko breadcrumb mixture. Return them to the tray and repeat for all balls.
- Heat Oil: Pour enough canola or vegetable oil into a large heavy-bottomed pot to reach 2 inches deep. Heat the oil over medium heat until it reaches 375 degrees Fahrenheit.
- Fry Cheese Balls: Carefully drop the potato balls into the hot oil one at a time using a heat-safe slotted spoon or metal strainer. Fry for 3 minutes, turning occasionally, until the outer coating is golden and crispy. Remove and drain on a paper towel-lined plate.
- Serve: Allow the balls to cool for 5 to 10 minutes. Serve warm with marinara sauce for dipping and garnish with fresh minced parsley if desired.
Notes
- Make sure the mashed potatoes are completely cooled before forming balls to prevent cheese from melting too early.
- If you prefer a vegetarian option, omit bacon bits or substitute with vegetarian bacon alternatives.
- Panko breadcrumbs can be seasoned with additional herbs such as oregano or basil for extra flavor.
- Use a deep-fry thermometer to maintain oil temperature for best crispy results and to avoid greasy balls.
- Leftover balls can be frozen before frying; thaw and fry directly from frozen, adding a couple more minutes to frying time.
- Serve with dipping sauces like ranch, spicy mayo, or garlic aioli as alternatives to marinara sauce.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
