Here’s a foolproof, crowd-pleasing recipe for Crispy Potato Cheese Balls — crunchy on the outside, cheesy and fluffy inside. They’re easy to make and perfect for snacks, parties, or game nights.
🧀🥔 Crispy Potato Cheese Balls
🕒 Prep Time: 20 mins
⏳ Chill Time (optional): 20 mins
🍳 Cook Time: 10 mins
🍴 Makes: 20–24 bite-sized balls
✅ Ingredients:
For the filling:
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2 cups boiled and mashed potatoes (cool and firm)
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1 cup shredded mozzarella cheese (or cheddar for sharper flavor)
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2 Tbsp cornstarch or all-purpose flour (helps bind)
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½ tsp salt (to taste)
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½ tsp black pepper
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½ tsp chili flakes (optional)
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½ tsp garlic powder or 1 clove finely minced garlic (optional)
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1 Tbsp chopped fresh herbs (like parsley, coriander, or chives — optional)
For coating:
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½ cup all-purpose flour
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1 large egg, beaten
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1 cup breadcrumbs (panko for extra crunch)
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Oil for deep or shallow frying
🔪 Instructions:
1. Mix the filling
In a bowl, combine mashed potatoes, cheese, flour/cornstarch, and seasonings.
Mix until it forms a soft but shapeable dough.
2. Shape into balls
Scoop out portions and roll into 1-inch balls.
Tip: Place a small cube of cheese in the center for extra melty bites!
3. Coat the balls
Roll each ball in flour → dip in beaten egg → roll in breadcrumbs.
For extra crunch, repeat the egg and breadcrumb step (double coating).
4. Chill (optional but recommended)
Place coated balls in the fridge or freezer for 15–20 minutes. This helps them stay intact while frying.
5. Fry until golden
Heat oil in a deep pan (350°F / 175°C). Fry the balls in batches until golden brown and crispy (about 2–3 minutes).
Drain on paper towels.
🍽️ Serve with:
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Ketchup or chili sauce
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Garlic mayo or aioli
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Sweet chili or sriracha dip
🔁 Variations:
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Air Fryer: Spray with oil and air fry at 375°F (190°C) for 12–15 minutes.
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Bake: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
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Add chopped jalapeños, corn, or cooked spinach to the mix for a flavor twist.
Want a gluten-free version or a stuffed center with gooey cheese? I can help with that too!
