Description
Crispy on the outside and gooey on the inside, these cheesy potato balls are the perfect snack or appetizer for any occasion.
Ingredients
- 3 large potatoes, peeled and cubed
- 1 cup shredded cheddar cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs
- Vegetable oil, for frying
Instructions
- Boil the peeled and cubed potatoes in salted water for 15–20 minutes until tender. Drain well and mash until smooth.
- Stir in cheddar, mozzarella, Parmesan, parsley, garlic powder, salt, and black pepper. Mix until fully combined.
- Let the mixture cool slightly, then shape it into small balls, about 1–1.5 inches in diameter.
- Set up a dredging station: one plate with flour, one with beaten eggs, and one with breadcrumbs. Roll each potato ball first in flour, then in egg, then in breadcrumbs until fully coated.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry the balls in batches until golden brown and crispy, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Serve warm with your favorite dipping sauce.
Notes
- Add cooked bacon bits or sautéed onions for extra flavor.
- Use different cheeses like Gouda or pepper jack for a twist.
- Bake instead of fry at 400°F (200°C) for 20–25 minutes for a healthier version.
- Mix in finely chopped spinach or herbs for a fresh flavor.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven at 350°F (175°C) for 10 minutes to maintain crispiness.
- Avoid microwaving, as it can make the exterior soggy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: International
Nutrition
- Serving Size: 1 potato ball
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
