Potato Cheese Balls

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Crunchy on the outside and gooey in the middle, these Potato Cheese Balls make the perfect appetizer, snack, or side dish. Serve with marinara, ranch, or aioli for dipping!

Prep Time1

Cook Time20

Total Time1 20

Course: Appetizer, Snack

Cuisine: American

Diet: Vegetarian

Servings: balls

Author: Precious

Ingredients

500 g potatoes Russet or other starchy type like Idaho

Seasoning for the Potatoes

2 tablespoons minced fresh parsley
1 teaspoon paprika
1 teaspoon garlic powder
2 Tablespoons chopped green onions
½ teaspoon black pepper
1 teaspoon onion powder
½ teaspoon salt or to taste

For Cheese

70 grams cheddar cheese cut into 20 ½ inch cubes*
¼ teaspoon black pepper
¼ teaspoon dried basil
¼ teaspoon red chili flakes

For Coating

2 large eggs
1 Tablespoon water
¼ teaspoon salt
¼ teaspoon red chili powder
1 cup bread crumbs
½ cup all-purpose flour
Oil for frying

Instructions

Peel the potatoes, wash them, and cut them into one-inch cubes. Add them to a small pot and add water to the same level as the potatoes. Cover and bring to a boil. Let them boil until fork-tender, about 10 minutes.
500 g potatoes
Drain the potatoes and transfer them to a medium mixing bowl. Mash well using a potato masher.
Next, incorporate all the seasoning ingredients into the mashed potato and mix until well combined.
2 tablespoons minced fresh parsley, 1 teaspoon paprika, 1 teaspoon garlic powder, 2 Tablespoons chopped green onions, ½ teaspoon black pepper, 1 teaspoon onion powder, ½ teaspoon salt
Season the 20 cheese cubes with black pepper, red chili flakes, and basil. Toss well to combine.
70 grams cheddar cheese, ¼ teaspoon black pepper, ¼ teaspoon red chili flakes, ¼ teaspoon dried basil
Using a tablespoon, scoop 20 balls out of the potato mixture. Flatten one ball on your palm, add a seasoned cheese cube, then fold the mashed potato over the cube, ensuring that the cheese cube is fully covered with potato. Roll between both palms to form a neat ball.
Repeat stuffing the cheese in the potato ball with the rest of the potato balls. Wet your hands with water if they get too dry so you can easily form the balls.
Create a dipping station for the potato cheese balls. Whisk eggs with red chili powder, salt and water to create the wet mixture. Add the flour to a small plate. Also add the breadcrumbs to a small plate.
2 large eggs, 1 Tablespoon water, ¼ teaspoon salt, ¼ teaspoon red chili powder, ½ cup all-purpose flour, 1 cup bread crumbs
First, roll each potato ball in flour. Then roll in egg and lastly in breadcrumbs.
If you want double coating, dip each ball one by one in egg again and then in breadcrumbs.
Keep the balls in the fridge for at least 30 minutes to solidify. I left them in the fridge overnight, and they did just fine!
Add oil for frying to a heavy-bottom pot and heat up to 370℉ (measured with a deep-fry thermometer). Add the cheese balls to the hot oil and fry in batches for 3 to 5 minutes on medium heat, stirring from time to time, until golden brown and crispy.
Oil for frying
Serve warm and enjoy with your favorite dipping sauce.

Notes

*Don't worry if the cheese cubes you cut out are not perfect.
Potato cheese balls can be stored in an airtight container in the refrigerator for up to 3 days. To regain their crispiness, reheat them in the oven at 350°F for approximately 10 minutes.
To freeze potato cheese balls, place them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months.
These potato cheese balls are perfect as appetizers or snacks and pair wonderfully with a variety of dipping sauces such as marinara, ranch, or spicy aioli. They can also be served alongside a fresh green salad for a light meal.

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