Potato Cheese Balls Recipe – Crispy, Cheesy Party Snack Idea
Ingredients
For the Potato Cheese Balls
- 1 pound russet potatoes – about 2 large potatoes, peeled and cut into chunks.
- 1 cup shredded sharp cheddar cheese, divided.
- 2 tablespoons cornstarch.
- 2 tablespoons finely chopped green onions.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
- 1/2 teaspoon paprika.
- 1/2 teaspoon kosher salt.
- 1/4 teaspoon ground black pepper.
- 4 ounces low-moisture mozzarella cheese, cut into 16 small cubes.
For the Crispy Coating
- 1/2 cup all-purpose flour.
- 2 large eggs.
- 1 tablespoon water.
- 1 1/2 cups panko breadcrumbs.
- 1/4 teaspoon salt.
For Frying
- 3 to 4 cups vegetable oil, or enough for about 2 inches of oil in a deep, heavy-bottomed pot.
Optional Ingredients
- 1/4 teaspoon cayenne pepper for extra heat.
- 1 tablespoon chopped fresh parsley for a fresher flavor.
- 1/2 teaspoon Italian seasoning for an herby coating.
- 1/4 cup grated Parmesan cheese mixed into the breadcrumbs.
- Ranch dressing, marinara sauce, ketchup, or spicy mayo for serving.
Ingredient Substitutions
- Russet potatoes: Yukon Gold potatoes work too, but the mixture may be slightly softer and creamier.
- Cheddar cheese: Substitute Monterey Jack, Colby Jack, or pepper Jack.
- Mozzarella cubes: Use cheddar cubes, string cheese cut into pieces, or Monterey Jack.
- Cornstarch: Use 3 tablespoons of all-purpose flour if needed, though the texture may be slightly heavier.
- Panko breadcrumbs: Regular dry breadcrumbs work, but panko gives the Potato Cheese Balls a lighter, crunchier crust.
- Vegetable oil: Canola or peanut oil can also be used for frying.
Equipment Needed
- Large pot for boiling potatoes.
- Colander.
- Potato masher or sturdy fork.
- Large mixing bowl.
- Small cutting board.
- Sharp kitchen knife.
- Measuring cups.
- Measuring spoons.
- Three shallow bowls for breading.
- Baking sheet or large plate.
- Parchment paper, optional.
- Deep, heavy-bottomed pot or Dutch oven.
- Deep-fry or instant-read thermometer.
- Slotted spoon or spider strainer.
- Paper towels.
- Wire cooling rack, optional but recommended.
Step-by-Step Instructions
1. Boil the Potatoes
Place the peeled and chopped potatoes in a large pot. Cover them with cold water by about 1 inch and add a small pinch of salt.
Bring the water to a boil over high heat. Reduce to a steady simmer and cook for 12 to 15 minutes, or until the potatoes are completely fork-tender.
A fork should slide easily into the center of a potato chunk without resistance.
Cut the potatoes into similar-size pieces so they cook evenly.
Do not overcook the potatoes until they fall apart in the water. Waterlogged potatoes can make the mixture sticky and difficult to shape.
2. Drain and Dry the Potatoes
Drain the cooked potatoes thoroughly in a colander. Return them to the warm, empty pot for 1 to 2 minutes over very low heat, gently shaking the pot.
This short step helps excess surface moisture evaporate.
The potatoes should look dry and slightly fluffy rather than wet or glossy.
Never add watery potatoes directly to the filling mixture. Too much moisture is a major reason potato balls break during frying.
3. Mash Until Smooth
Transfer the potatoes to a large mixing bowl. Mash them while still warm until mostly smooth.
A few tiny lumps are fine, but avoid leaving large chunks.
Do not use a blender or food processor. Overworking potatoes can release too much starch and create a gummy texture.
Let the mashed potatoes cool for about 10 minutes before adding the cheese.
4. Make the Potato Mixture
Add the following to the cooled mashed potatoes.
1 cup shredded cheddar cheese.
2 tablespoons cornstarch.
Green onions.
Garlic powder.
Onion powder.
Paprika.
Salt.
Black pepper.
Mix until evenly combined.
The mixture should hold together when squeezed gently in your hand.
If it feels very soft or sticky, refrigerate it for 15 to 20 minutes. If it still seems loose, mix in an additional 1 teaspoon of cornstarch at a time.
Do not keep adding large amounts of flour or cornstarch. Too much can make the finished Potato Cheese Balls dense.
5. Shape and Stuff the Balls
Divide the potato mixture into 16 equal portions.
Flatten one portion into a small disk in your palm. Place one mozzarella cube in the center. Bring the potato mixture up and around the cheese, then roll gently between your palms to form a smooth ball.
Repeat with the remaining mixture.
No cheese should be visible through cracks or openings.
Aim for balls about 1 1/2 inches wide so they cook evenly.
Do not overfill each ball with cheese. Large cheese pieces are more likely to burst through the crust during frying.
6. Chill the Shaped Balls
Place the shaped Potato Cheese Balls on a parchment-lined plate or baking sheet.
Refrigerate for 30 minutes.
This is not wasted time. Chilling firms the potato mixture and helps the balls stay intact when they hit the hot oil.
Frying warm, very soft potato balls increases the chance of cracking.
7. Prepare the Breading Station
Set out three shallow bowls.
Add the all-purpose flour to the first bowl.
Whisk the eggs and 1 tablespoon water in the second bowl.
Combine the panko breadcrumbs and 1/4 teaspoon salt in the third bowl.
Working one at a time, coat each chilled ball lightly in flour. Shake off the excess. Dip it into the egg mixture, then roll it thoroughly in the panko breadcrumbs.
Each ball should have an even breadcrumb coating with no large bare patches.
Use one hand for dry ingredients and the other for the egg mixture. This keeps your fingers from becoming heavily breaded.
8. Heat the Frying Oil
Pour vegetable oil into a deep, heavy-bottomed pot until it is about 2 inches deep.
Heat the oil over medium to medium-high heat until it reaches 350°F.
Use a thermometer for the most reliable result.
Oil that is too cool makes the Potato Cheese Balls absorb excess grease. Oil that is too hot can burn the coating before the center becomes properly heated.
9. Fry in Small Batches
Carefully lower 3 to 4 balls at a time into the hot oil.
Fry for about 2 to 3 minutes, turning gently as needed, until evenly golden brown and crisp.
Keep the oil temperature roughly between 340°F and 355°F while frying.
The crust should be deep golden brown, crisp-looking, and evenly colored.
Let the oil return to 350°F between batches.
Do not overcrowd the pot. Adding too many balls at once drops the oil temperature and leads to greasy results.
10. Drain and Serve Hot
Remove the fried balls with a slotted spoon or spider strainer.
Transfer them to a wire rack set over a baking sheet, or briefly place them on paper towels to remove excess oil.
Let them rest for 2 to 3 minutes before serving because the cheese center will be extremely hot.
Serve the crispy Potato Cheese Balls with marinara sauce, ranch dressing, spicy mayo, or another favorite dip.
They taste best while the crust is still crisp and the cheese center is warm and stretchy.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Potatoes – $1.25.
Cheddar cheese – $1.50.
Mozzarella cheese – $1.75.
Eggs – $0.70.
Flour and cornstarch – $0.35.
Panko breadcrumbs – $1.00.
Green onions and seasonings – $0.75.
Estimated oil actually used/absorbed – $0.80.
Estimated Total Recipe Cost
Approximately $8.10 USD.
Estimated Cost Per Serving
Approximately $2.03 USD per serving.
