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Crispy Cheesy Potato Balls
Snack

Crispy Cheesy Potato Balls

1 hServes 6Nutri-Score C€€
from @sugarspiceddreams51 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • russet potatoes (peeled and chopped into chunks)Produce3 pieces
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • garlic powderSpices4 g
  • onion powderSpices4 g
  • italian seasoningSpices4 g
  • cornstarch (added a little at a time)Pantry30 g
  • heavy cream (if needed)Dairy30 ml
  • mozzarella cheese (cut into cubes)Dairy150 g
  • all-purpose flour (seasoned with the same seasonings)Pantry100 g
  • eggs (beaten)Dairy2 pieces
  • panko breadcrumbsBakery150 g
  • parmesan (freshly grated, for serving)Dairy30 g
  • parsley (fresh, chopped, for serving)Produce10 g
  • frying oil (for deep frying)Pantry1 litre

per serving

Nutrition

260kcal

Carbs
35 g
Proteins
8 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Potato masher
  • Mixing bowl ×3
  • Cooling rack
  • Slotted spoon

step by step

Method

  1. Boil the potatoes

    • Peel and chop the potatoes into chunks.
    • Boil until fork tender, then drain well.
    Step 1

  2. Mash and season

    • Mash the potatoes until smooth.
    • Season with salt, pepper, garlic powder, onion powder and italian seasoning.
    Step 2

  3. Adjust the texture

    • Add the cornstarch a little at a time until the potatoes are easy to shape.
    • If the mixture becomes too thick, add a splash of heavy cream until it comes back together.
    Step 3

  4. Stuff and shape the balls

    • Scoop some potato mixture and flatten it slightly.
    • Place a cube of mozzarella in the center, then seal and roll into a ball.
    Step 4

  5. Chill the balls

    • Place the potato balls in the refrigerator to firm up slightly.
    Step 5

  6. Prepare the coating

    • Season the flour with the same seasonings used in the potatoes.
    • Beat the eggs in a bowl and place the panko breadcrumbs in another.
    Step 6

  7. Coat the potato balls

    • Coat each ball in the seasoned flour.
    • Dip into the beaten eggs, then coat generously with panko breadcrumbs.
    Step 7

  8. Freeze briefly

    • Place the coated potato balls in the freezer so they are chilled enough to hold their shape but not frozen solid.
    Step 8

  9. Fry

    • Fry in a deep pot so the potato balls are fully submerged and don't separate.
    • Fry until golden brown and crispy on the outside.
    Step 9

  10. Drain and serve

    • Set on a rack to drain.
    • While still hot, top with freshly grated parmesan and chopped parsley if desired.
    Step 10
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