Crispy Potato Cheese Balls Recipe

BySarah
Jump to Recipe· 4.5 from 15 reviews

If you’re craving a snack that’ll blow your mind with its crispy outside and gooey cheesy center, you’re in the right place. This Crispy Potato Cheese Balls Recipe is an absolute crowd-pleaser, perfect for sharing (or not!). I first tried this recipe on a lazy weekend, and it quickly became my go-to comfort food. They’re surprisingly easy to make, and I’ve packed this post with my best tips so you can nail the perfect golden crunch every time.

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Why This Recipe Works

  • Perfectly Balanced Texture: Creamy mashed potatoes wrapped around melty mozzarella give a satisfying contrast.
  • Crispy Coating: Panko breadcrumbs give an extra crunchy bite that holds up well to frying.
  • Flavor Boost: Garlic powder and bacon bits add a smoky, savory depth that’s irresistible.
  • Easy Prep: Simple ingredients and straightforward steps make this recipe beginner-friendly.
Crispy Potato Cheese Balls, potato cheese snack, cheesy appetizer, crispy cheese balls, how to make cheese potato balls - There are nine golden brown, crispy round balls with a rough texture scattered on white parchment paper inside a white container. Each ball is sprinkled lightly with small bits of green herbs. To the top right of the balls, there is a small white bowl filled with smooth red sauce, garnished with tiny green herb pieces. The background shows a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Crispy Potato Cheese Balls Recipe comes down to choosing the right ingredients. Russet potatoes mash beautifully into a fluffy base, while mozzarella gives you that stretchy, melty cheese factor we all love. Plus, the layers of seasoning and crispy breadcrumbs make these bite-sized balls the perfect finger food for any occasion.

Crispy Potato Cheese Balls, potato cheese snack, cheesy appetizer, crispy cheese balls, how to make cheese potato balls - Flat lay of two large russet potatoes peeled and chunky cut, a small white bowl of milk, a few pinches of coarse salt scattered, a small pile of black peppercorns, a small heap of garlic powder, a small mound of crumbled crispy bacon bits, mozzarella cheese block cut into half-inch cubes arranged neatly, a small white bowl filled with all-purpose flour, two whole uncracked brown eggs, a small white bowl of panko breadcrumbs mixed with dried parsley, and a few fresh parsley sprigs arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Russet potatoes: Starchy potatoes that mash smoothly without becoming gummy, perfect for holding shape around the cheese.
  • Milk: Adds creaminess to the mashed potatoes without weighing them down.
  • Salt & Black pepper: Essential for seasoning the potatoes and bringing out all the flavors.
  • Garlic powder: Adds a subtle garlicky warmth without overpowering the taste.
  • Bacon bits: Provide smoky, savory bursts of flavor—try not to skip these!
  • Mozzarella cheese: Use a block cut into cubes for neat stuffing; it melts perfectly inside the balls.
  • All-purpose flour: Helps the egg wash stick to the potato balls for even breading.
  • Eggs: Lightly beaten, they work as the glue between flour and breadcrumbs.
  • Panko breadcrumbs: These Japanese-style crumbs create a crisp, airy crust that’s hard to beat.
  • Dried parsley: Adds a subtle herbaceous note and nice color contrast in the coating.
  • Canola or vegetable oil: For frying at the perfect temperature to get that irresistibly golden crust.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Crispy Potato Cheese Balls Recipe my own by changing up a few things depending on mood and occasion. Don’t hesitate to experiment with seasonings or cheese types — the basics are flexible, and that’s part of the fun!

  • Variation: Sometimes, I swap mozzarella for sharp cheddar or pepper jack for a spicy kick — both melt beautifully and add a whole new flavor vibe.
  • Herb Boost: Fresh herbs instead of parsley in the breadcrumbs lend a fresh note — dill or chives work wonders!
  • Make it Veggie: Skip the bacon bits and add finely diced bell peppers or spinach for a vegetarian-friendly version.
  • Spice it Up: A pinch of smoked paprika or cayenne in the potato mix adds warmth and depth.

Step-by-Step: How I Make Crispy Potato Cheese Balls Recipe

Step 1: Prep and Cook the Potatoes

Start by washing and peeling your russet potatoes, then chop them into 1-inch chunks for even cooking. Pop those chunks into a pot with cold water and a teaspoon of salt. Bringing this up to a boil, you want to cook them uncovered for 15-20 minutes until they’re fork-tender. Drain the water well — moisture is the enemy of a crispy exterior, so don’t rush this step!

Step 2: Mash and Flavor the Potatoes

Return your drained potatoes to the pot while still warm. Add a splash of milk, black pepper, garlic powder, and bacon bits alongside half a teaspoon of salt. Mash everything until smooth and creamy, but don’t overdo it or your balls might get gluey. Once it’s nicely mashed, set the mixture aside to cool so it’s easier to handle when forming the balls.

Step 3: Form the Potato Cheese Balls

Using an ice cream scoop or a large cookie scoop, grab about 2 tablespoons of mashed potato. Flatten it slightly and press your thumb into the center to create a little crater — this is the perfect spot to tuck in a mozzarella cube. Carefully wrap the potato mixture around the cheese, rolling it gently into a smooth ball. Keep them all on a tray while you prep the rest — this is the fun part, and the cheesy surprise is totally worth the effort!

Step 4: Bread the Balls for Perfect Crispiness

Set up your breading station with three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs combined with dried parsley. Roll each potato ball first in the flour to give the egg something to cling onto, then dip into the egg wash, and finish by coating thoroughly with the panko. This triple step is key for that golden, crispy crust you’re after.

Step 5: Fry Until Golden and Crispy

Heat about 2 inches of canola or vegetable oil in a heavy-bottomed pot to 375°F (190°C). Use a deep-fry or candy thermometer if you have one, as temperature control is everything here. Fry the potato cheese balls a few at a time, gently lowering them with a slotted spoon, and turning occasionally so they brown evenly. In just 2-3 minutes, they’ll be perfectly crispy. Drain them on paper towels to soak up excess oil and let them cool for about 5-10 minutes before serving.

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Pro Tips for Making Crispy Potato Cheese Balls Recipe

  • Use Russet Potatoes: Their high starch content yields the fluffiest mash, which holds the cheese perfectly.
  • Don’t Skip Cooling: Letting the mashed potatoes cool before forming helps the balls keep their shape during frying.
  • Control Oil Temperature: If the oil’s too hot, the crust burns before heating through; too cool and they soak up oil and become greasy.
  • Fry in Batches: Crowding the pot drops oil temperature and makes the balls soggy; give them room to crisp up nicely.

How to Serve Crispy Potato Cheese Balls Recipe

Crispy Potato Cheese Balls, potato cheese snack, cheesy appetizer, crispy cheese balls, how to make cheese potato balls - The image shows a close-up of golden brown, crispy round balls with a rough, crunchy texture on the outside. One ball is open, showing a soft, creamy white inside with small bits of herbs and spices, and melted cheese stretching gently. The balls are placed on a white plate lined with white paper. In the background, there is a small white bowl filled with smooth red dipping sauce. The surface beneath the plate has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle fresh minced parsley over the fried balls for a pop of color and fresh herb aroma—it really takes them up a notch. A small bowl of warm marinara sauce on the side is my favorite dip, but you can also try garlic aioli or spicy sriracha mayo for a different twist.

Side Dishes

Serve these alongside a crisp green salad or roasted veggies for a balanced meal. They also pair beautifully with a simple tomato soup or a tangy coleslaw, especially when you want a comforting lunch or snack.

Creative Ways to Present

For parties, I’ve served these Crispy Potato Cheese Balls skewered with cocktail sticks arranged in a fun spiral on a platter with dips in the center. Another time, I made mini sliders using them as patties inside soft buns with lettuce and a dollop of chipotle mayo—it was a total hit!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), place them in an airtight container lined with paper towels to absorb moisture. They stay good in the fridge for 2–3 days without losing their texture—just be sure to cool completely before storing.

Freezing

I’ve frozen uncooked, breaded potato cheese balls by arranging them on a baking sheet and freezing until firm, then transferring to freezer bags. When you’re ready, deep-fry straight from frozen—just add a minute or two to frying time. This way, you have a quick snack ready anytime!

Reheating

The best way to reheat is in a hot oven (about 400°F) for 10 minutes or until crispy again. Microwaving can make them soggy, so if you’re in a hurry, pop them in a hot skillet or air fryer for a few minutes for that fresh-from-the-fryer crunch.

FAQs

  1. Can I use any other cheese besides mozzarella in the crispy potato cheese balls recipe?

    Absolutely! While mozzarella melts beautifully and gives that classic stretchy texture, you can also use cheddar, Monterey Jack, or even a spicy pepper jack. Just make sure to use a cheese that melts well so it creates that delightful gooey center inside the balls.

  2. What’s the best way to keep the potato cheese balls from falling apart while frying?

    The key is in chilling the mashed potatoes until they’re cool enough to handle, then gently forming the balls without over-compressing. Also, make sure to coat them thoroughly with flour, egg, and panko breadcrumbs for a sturdy shell that protects the filling during frying.

  3. Can I bake the crispy potato cheese balls instead of frying?

    Yes, you can bake them at 400°F for about 20-25 minutes or until golden and crispy, flipping halfway through. Baking is a great option if you want a lighter version, but keep in mind frying yields the crispiest texture.

  4. How do I reheat leftovers without losing crunch?

    Reheat leftovers in a preheated oven or toaster oven at 400°F for 8-10 minutes. Avoid microwaving as it makes the coating soggy. For speedy reheating, using an air fryer also works wonderfully to bring back the crispness.

Final Thoughts

Honestly, this Crispy Potato Cheese Balls Recipe has become a staple in my kitchen because it’s such a satisfying blend of textures and flavors that’s surprisingly easy to whip up. I love sharing it with friends and family because it always disappears fast! If you want a snack that’s crunchy, cheesy, and packed with just the right amount of savory goodness, give this recipe a try—you’ll be thrilled with how foolproof (and delicious) it is.

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Crispy Potato Cheese Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 15 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
Print Recipe

Description

Crispy Fried Potato Cheese Balls are a delightful appetizer featuring creamy mashed potatoes mixed with crispy bacon bits, stuffed with gooey mozzarella cheese cubes, and coated in a crunchy panko breadcrumb crust. Perfectly fried until golden, these bite-sized treats are served warm and pair wonderfully with a tangy marinara dipping sauce.

Ingredients

Potato Mixture

  • 2 large russet potatoes
  • 1 tablespoon milk
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons crumbled bacon bits
  • ½ teaspoon salt (for potato mixture)

Cheese Filling

  • 8 ounces block mozzarella cheese, cut into ½ inch cubes

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
  • 1 teaspoon dried parsley

For Frying

  • Canola or vegetable oil, for frying (2 inches deep)

Instructions

  1. Prepare Potatoes: Wash, scrub, and peel the potatoes. Cut into 1-inch chunks and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil over medium-high heat and cook uncovered for 20 minutes until tender when pierced with a fork. Drain well.
  2. Mash Potatoes: Return potatoes to the pot. Add milk, black pepper, garlic powder, bacon bits, and ½ teaspoon salt. Mash thoroughly until smooth. Set aside to cool.
  3. Form Potato Balls: When potatoes are cool enough to handle, scoop 2 tablespoons of mashed potatoes and form into a ball. Make an indentation in the center with your thumb, place one mozzarella cube inside, then enclose with mashed potato and gently roll into a smooth ball. Repeat for remaining cheese and potatoes.
  4. Prepare Breading Station: Arrange three shallow dishes: one with flour mixed with ½ teaspoon salt and ½ teaspoon pepper; second with beaten eggs; third with panko breadcrumbs and dried parsley.
  5. Bread Potato Balls: Roll each potato ball first in flour to coat, then dip in beaten eggs, and finally coat completely with panko mixture. Place coated balls on a tray and finish with remaining balls.
  6. Heat Oil: Pour canola or vegetable oil into a large, heavy-bottomed pot with high sides to a depth of 2 inches. Heat over medium heat until oil reaches 375 degrees Fahrenheit.
  7. Fry Potato Balls: Using a heat-safe slotted spoon, gently place potato balls one at a time into hot oil. Fry, turning occasionally, until golden and crispy, about 3 minutes. Remove and drain on paper towels.
  8. Serve: Let cool 5-10 minutes and serve warm with marinara sauce for dipping. Garnish with fresh minced parsley if desired.

Notes

  • Use russet potatoes for the best texture when mashing.
  • Ensure potatoes are fully cooled before forming balls to prevent them from falling apart while frying.
  • Panko breadcrumbs create a crispier coating than regular breadcrumbs.
  • If mozzarella cubes are too large, cut into smaller pieces to fit nicely inside potato balls.
  • Maintain oil temperature at 375°F for even frying and to avoid greasy balls.
  • Can substitute bacon bits with cooked pancetta or omit for a vegetarian version.
  • Serve with marinara or your favorite dipping sauce like ranch or garlic aioli.

Nutrition

  • Serving Size: 1 piece
  • Calories: 220 kcal
  • Sugar: 1 g
  • Sodium: 350 mg
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 55 mg

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