Description
These Cheesy Parmesan Potato Balls are a delightful appetizer featuring smooth mashed potatoes blended with Parmesan and garlic, stuffed with melted mozzarella, and coated in crispy breadcrumbs. Fried to golden perfection, they offer a perfect balance of creamy interior and crunchy exterior, enhanced with a sprinkle of fresh parsley and extra Parmesan cheese for a savory finish.
Ingredients
Scale
Potato Mixture
- 800 grams cooked potatoes (about 5–6 medium, approximately 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 (amount as needed for coating)
Frying
- Sunflower oil (enough to fill the pan halfway for frying)
Garnish
- Freshly chopped parsley
- Extra Parmesan cheese
Instructions
- 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 the mixture is smooth and well combined.
- Form the potato balls: Using a cookie or ice cream scoop, portion the mashed potato mixture. Place a cube of mozzarella cheese in the center of each portion, then cover with more mashed potatoes and shape it carefully into a smooth, sealed ball.
- Coat the balls: Roll each potato ball first in cornstarch to create a dry surface, then dip it into the beaten egg, and finally coat it evenly with breadcrumbs to ensure a crispy exterior.
- Optional freezing step: Freeze the coated potato balls for a few minutes to help them maintain their shape during frying.
- Fry the potato balls: Heat sunflower oil in a pan until it fills halfway, and is hot enough for frying. Fry the potato balls in batches, ensuring the oil temperature remains stable, until they turn golden brown and crispy on all sides.
- Drain excess oil: Remove the fried potato balls from the oil using a slotted spoon and transfer them onto paper towels to absorb any excess oil.
- Garnish and serve: Sprinkle the crispy potato balls with freshly chopped parsley and extra Parmesan cheese. Serve immediately for the best texture and flavor.
Notes
- Allow the mashed potatoes to cool slightly before shaping to make handling easier.
- If the mashed potatoes feel too wet or sticky, add an extra tablespoon of cornstarch to firm up the mixture.
- Serve immediately after frying for the crispiest texture; they also pair wonderfully with spicy dips.
- Use room-temperature mashed potatoes to facilitate smooth shaping and avoid cracking.
- For extra crunch, double-coat the balls by repeating the egg and breadcrumb coating step.
- Fry in small batches to maintain the oil temperature for even and perfect crispiness.
- Drain the fried balls thoroughly on paper towels to remove oil excess and avoid greasiness.
- Try experimenting with additional spices in the potato mash or coating for a personalized flavor twist.
Keywords: Cheesy Potato Balls, Parmesan Potato Balls, Fried Potato Snacks, Mozzarella Stuffed Potato Balls, Crispy Potato Appetizer