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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
