- In a bowl, mix mashed potatoes, shredded cheddar cheese, salt, black pepper, garlic powder, paprika, and parsley until well combined.
Step 2: Shape the Balls
- Take a small amount of potato mixture (about 1 tablespoon) and flatten it in your palm.
- Place a cube of mozzarella cheese in the center and wrap the potato mixture around it, forming a ball.
- Repeat until all the potato mixture is used.
Step 3: Coat the Potato Balls
- Roll each ball in flour, shaking off excess.
- Dip into the beaten eggs, ensuring it’s fully coated.
- Roll in breadcrumbs, pressing lightly to stick.
Step 4: Fry to Perfection
- Heat oil in a deep pan to 350°F (175°C).
- Fry the potato balls in batches for 2–3 minutes, turning occasionally until golden brown and crispy.
- Remove and drain on a paper towel.
Step 5: Serve & Enjoy
- Serve hot with marinara sauce, ranch dressing, or spicy mayo!
Baking & Air Fryer Options
Oven Method:
- Preheat oven to 400°F (200°C).
- Place the breaded potato balls on a baking sheet and lightly spray with oil.
- Bake for 18–20 minutes, flipping halfway through.
Air Fryer Method:
- Preheat air fryer to 375°F (190°C).
- Place potato balls in a single layer and spray with oil.
- Air fry for 12–15 minutes, shaking halfway through.
Serving & Storage Tips
- Serving: Best enjoyed fresh and hot while the cheese is gooey!
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in an air fryer or oven at 350°F (175°C) for 5–7 minutes.
- Freezing: Freeze uncooked potato balls for up to 2 months. Fry directly from frozen, adding a couple of minutes to the cooking time.
Variations & Customizations
- Spicy Kick: Add ½ teaspoon cayenne pepper or diced jalapeños to the potato mixture.
- Extra Crunch: Use crushed cornflakes instead of breadcrumbs.
- Cheese Lovers: Mix in Parmesan or pepper jack cheese for extra flavor.
- Vegan Option: Use dairy-free cheese and flaxseed eggs for coating.
FAQ: Frequently Asked Questions
1. Can I use instant mashed potatoes?
Yes! Just make sure they’re thick and not too watery.
2. How do I prevent the cheese from leaking out?
Ensure the potato mixture fully covers the cheese and chill the balls before frying.
3. What’s the best cheese for stuffing?
Mozzarella gives the best stretchy pull, but you can also use cheddar, gouda, or brie.
4. Can I make them ahead of time?
Yes! Prep and coat them, then refrigerate for up to 24 hours before frying.
5. Can I make them gluten-free?
Absolutely! Use gluten-free breadcrumbs and substitute flour with cornstarch.
Final Thoughts
These Crispy Cheesy Potato Balls are the ultimate comfort food—golden, crispy on the outside and gooey, cheesy on the inside. Whether fried, baked, or air-fried, they make the perfect appetizer or snack for any occasion.
