Description
Golden, crispy potato balls with a molten cheesy center—crunchy outside, creamy inside, and perfect as a snack or appetizer.
Ingredients
- 2 cups mashed potatoes (from about 3–4 medium russet or Yukon gold potatoes)
- 1/4 cup cornstarch or flour
- 1 cup mozzarella cheese, cubed or shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Neutral frying oil (canola or vegetable)
Instructions
- Boil potatoes until fork-tender, drain, peel, and mash until smooth.
- Add salt, pepper, garlic powder, onion powder, paprika, and cornstarch gradually to create a cohesive dough.
- Take small portions of the potato mix, flatten, add cheese, and roll into balls.
- Freeze the balls for 15–30 minutes to firm them up.
- Heat oil to 350–375°F.
- Fry the balls in batches until golden brown (2–7 minutes).
- Drain on paper towels and serve hot with your choice of dip.
Notes
- Use leftover mashed potatoes if desired, but adjust cornstarch to ensure firmness.
- Freeze before frying to reduce cheese leakage.
- Try different cheeses like cheddar or pepper jack for varied flavor.
- Can be baked or air-fried for a lighter option.
- Store leftovers in fridge up to 4 days or freeze before frying for up to 2 months.
Nutrition
- Serving Size: 3–4 balls
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
