Crispy potato balls with oozing melted cheese is the perfect party appetizer or snack. Freezer friendly adult and kid recipe that will be gone in minutes.
Next time, try these easy chicken patties.
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❤️ Why You'll Love It
- Made with pantry staples and simple ingredients.
- Super versatile, you can stuff those with anything your family will love.
- Potatoes are an ideal side dish for almost everything and just about everyone's favorite.
Delicious, crispy fried potato balls that taste like home, this recipe works every time even if I did not stuff them with anything.
📝 Ingredients
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large pot pour enough cold water add potatoes and bring to a boil, continue to cook until potatoes are cooked but still firm.
- Drain potatoes well, let them cool down then mash with a fork or a potato masher.
- In a large bowl, add mashed potatoes, garlic, chives, parsley, and seasoning mix well.
- Mix everything until well combined, taste to adjust seasoning.
- Take about 2-3 tablespoons of the mashed potato mixture, make a dent in the middle and place a cheese cube in the center.
- Close the ball on the cheese gently making sure the cheese stays in the middle of the ball and there are no cracks on the ball.
- Prepare three bowls one with flour, the second one with breadcrumbs and beat eggs with a dash of salt and pepper in the third one.
- Roll the ball in the flour first then coat with eggs then roll in breadcrumbs.
- Place mashed potato balls on a plate and continue forming another one until you are done with the whole mixture.
- In a frying pan heat oil over medium high heat, and fry until golden brown.
Air fryer instructions
- Spray potato balls with oil and air fry for 5-6 minutes on 400F turning them once in the middle of cooking time for even browning.
💡 Expert Tips
For extra crispy potato balls:
In a wide bowl add equal amounts of flour and corn starch then slowly whisk in water until it forms a thick batter much like pancake or béchamel. Prepare another bowl with breadcrumbs.Roll the balls in breadcrumbs then cornstarch mixture then breadcrumbs again.
Fry as directed above.
- Do not boil the potatoes for too long as they will become soggy which will make them disintegrate when fried.
- If you happen to forget the potatoes and they became too mushy, add a couple of tablespoons of flour to the potato mixture to absorb the extra moisture.
- It will take about 1 minute or less for the potato balls to get to golden brown so do not leave the pan and walk away.
- Make sure the cheese is in the center or your potato ball, if the cheese is not covered well with potatoes they might leak and come out while frying.
🧺 Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
⌛ Make Ahead
- Follow directions and do not fry. Place potato balls on a baking sheet lined with parchment paper and freeze until hard.
- Store frozen balls in a freezer bag or container for up to one month.
👩🍳 Variations
- Play a bit with the filling, you can stuff potatoes with a mix of cheese, mozzarella cheese, cooked chicken, browned ground beef or a mix of veggies.
- You can use sweet potatoes instead of regular potatoes, this will alter the taste of course and make the cheese balls sweeter.
- Herbs are pretty much to your liking, you can use green onion instead of chives or omit the chives and just use parsley.
- You might as well use finely diced bell pepper.
- If you do not have oregano use Italian seasoning or use any seasoning you like instead.
🍽️ Serve With
These potato balls are great as a snack or a side dish that goes very well with any meat you have like this kofta kebab, shish kabob, chicken kofta or grilled shrimp.
💬 FAQs
Your mashed potato mix might have more moisture than needed, add a couple of tablespoons of flour to the mixture. Your oil might not be hot enough or your filling might be too much that it is causing the ball to crack.
Yes, you can freeze potato balls, fried or not. For fried, let them cool completely then freeze on a tray until firm then place in a freezer bag or container. Check the make ahead section of this post for the unfried.
📣 Related Recipes
- Potato shakshuka is an easy hearty dish for breakfast, lunch or dinner.
- This chicken and mashed potato is great for dinner and can be made with leftover mashed potatoes as well.
- Crispy air fryer sweet potato fries are easier made from frozen.
- These are one of the most easiest phyllo cup appetizers you will ever make, a crowd pleaser for sure.
- These easy beef empanadas are filled with flavorful ground beef mixture and wrapped in flaky pie crust. They're packed with flavor and surprisingly easy to make!
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Potato cheese balls
Ingredients
- 2 pounds russet potato peeled
- 2 garlic cloves minced
- 1/4 cup chives chopped
- 1/4 cup finely chopped fresh parsley 7g
- 1 teaspoon oregano
- 1/4 teaspoon black pepper
- Salt to taste
- 18 Cheddar cheese cubes about 1/2 inch each
For the coating:
- 2 eggs lightly beaten with a dash of salt and pepper
- 1/2 cup all purpose flour
- 1 cup panko breadcrumbs
Instructions
- In a large pot pour enough cold water to cover the potatoes and season with salt.
- Add potatoes and bring the pot to a boil, continue to cook until potatoes are cooked but still firm.
- Drain potatoes well, let them cool down then mash with a fork or a potato masher.
- In a big bowl, add mashed potatoes, garlic, chives, parsley, and seasoning mix well. Taste to adjust seasoning.
- Prepare three bowls one with flour, the second one with breadcrumbs and beat eggs with a dash of salt and pepper in the third one.
Shaping the potato balls:
- Take about 2-3 tablespoons of the mashed potato mixture, make a dent in the middle and place a cube of cheese in the center.
- Close the ball on the cheese gently making sure the cheese stays in the middle of the ball and there are no cracks on the ball.
- Roll the ball in the flour first then coat with eggs then roll in breadcrumbs.
- Place ball on a plate and continue forming another one until you are done with the whole mixture.
Frying:
- In a frying pan pour enough oil to cover the balls (about 2 1/2 inch) and heat over medium high heat.
- When oil is ready, 300-320F , drop the temperature to medium and carefully drop the balls into the hot oil do not cram the frying pan.
- Fry until golden brown.
Notes
- Do not boil the potatoes for too long as they will become soggy which will make them disintegrate when fried.
- If you happen to forget the potatoes and they became too mushy, add a couple of tablespoons of flour to the potato mixture to absorb the extra moisture.
- Herbs are pretty much to your liking, you can use green onions instead of chives or omit the chives and just use parsley.
- You might as well use finely diced bell pepper.
- If you do not have oregano use Italian seasoning or use any seasoning you like instead.
- It will take about 1 minute or less for the potato balls to get to golden brown so do not leave the pan and walk away.
- Make sure the cheese is in the center or your potato ball, if the cheese is not covered well with potatoes they might leak and come out while frying.
- For an extra crispy potato balls with thicker coat:
- In a wide bowl add equal amounts of flour and cornstarch then slowly whisk in water until it forms a thick batter much like pancake or béchamel.
- Prepare another bowl with breadcrumbs.
- Roll the balls in breadcrumbs then cornstarch mixture then breadcrumbs again.
- Fry as directed above.
- Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Make a head:
- Follow directions and do not fry. Place potato balls on a baking sheet lined with parchment paper and freeze until hard.
Store frozen balls in a freezer bag or container for up to one month.
- Follow directions and do not fry. Place potato balls on a baking sheet lined with parchment paper and freeze until hard.
- Variations:
- Play a bit with the filling, you can stuff potatoes with a mix of cheese, cooked chicken, browned ground beef or a mix of veggies.
- You can use sweet potatoes instead of regular potatoes, this will alter the taste of course and make the cheese balls sweeter.
- Please check the nutrition disclaimer policy.
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