Description

These Cheesy Parmesan Potato Balls are a delightful snack or appetizer featuring creamy mashed potatoes blended with Parmesan cheese, stuffed with melted mozzarella, coated in crispy breadcrumbs, and fried to golden perfection. Garnished with fresh parsley and extra Parmesan, they offer a rich and savory bite that’s crispy on the outside and gooey on the inside.

Ingredients

Scale

For the Mashed Potatoes:

800 grams cooked potatoes (about 5–6 medium, roughly 5 cups mashed)
70 grams Parmesan cheese (about ¾ cup grated)
2 tablespoons butter
1 teaspoon garlic powder
½ teaspoon salt

For the Stuffing:

50 grams mozzarella cheese (½ cup cubed)

For the Coating:

1 egg, beaten
5 tablespoons cornstarch
Breadcrumbs (enough to coat the potato balls)

For Frying:

Sunflower oil (to fill the pan halfway)

For Decorating:

Freshly chopped parsley
Extra Parmesan cheese

Instructions

Prepare the Mashed Potatoes: Peel and boil the potatoes until tender. Drain and mash them in a large mixing bowl. Add the butter, Parmesan cheese, garlic powder, and salt, mixing well to combine into a smooth and seasoned mashed potato base.
Form Potato Balls: Take a small handful of the mashed potatoes and flatten it in your palm. Place a cube of mozzarella cheese in the center and carefully shape the mashed potato around the cheese to form a ball, ensuring the cheese is completely enclosed. Repeat until all the mixture and cheese are used.
Coat the Balls: Set up a breading station with three shallow dishes: one with beaten egg, one with cornstarch, and one with breadcrumbs. Roll each potato ball in cornstarch first, then dip into the egg wash, and finally coat thoroughly with breadcrumbs to ensure a crispy outer layer.
Heat the Oil: Pour sunflower oil into a deep skillet or frying pan to fill it halfway and heat over medium heat until it reaches about 175°C (350°F) or when a breadcrumb dropped into the oil sizzles immediately.
Fry the Potato Balls: Carefully add the coated potato balls to the hot oil in batches, avoiding overcrowding the pan. Fry them for 3–4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels to remove excess oil.
Decorate and Serve: Sprinkle the fried potato balls with freshly chopped parsley and extra grated Parmesan cheese while still warm. Serve immediately as a delicious appetizer or snack.

Notes

Ensure potatoes are well mashed to avoid lumps for smoother texture.
Make sure the oil is at the right temperature to achieve crispy, non-greasy balls.
You can substitute sunflower oil with other neutral oils suitable for frying like canola or vegetable oil.
For a spicier twist, add a pinch of chili powder or cayenne to the mashed potatoes.
These potato balls are best enjoyed fresh but can be reheated in an air fryer for crispiness.

Keywords: Potato balls, cheesy snacks, fried appetizers, Parmesan, mozzarella, mashed potatoes