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Make Cheesy Potato Balls Crispy

Make Cheesy Potato Balls Crispy
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These crispy cheesy potato balls offer the perfect combination of creamy, melty cheese inside with a golden, crunchy exterior. Made from fluffy starchy potatoes, flavorful cheeses, and a crisp breadcrumb coating, they make an irresistible, kid-friendly appetizer or snack. With simple pantry ingredients and easy techniques, you can enjoy this fun comfort food anytime, customized to suit your taste or dietary needs.

Ingredients

Scale

Main Ingredients

  • 2 large Russet potatoes, peeled and cut into chunks
  • 1 cup shredded cheddar or mozzarella cheese
  • 1 cup fine breadcrumbs (or gluten-free breadcrumbs for GF option)
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons chopped fresh herbs (optional: chives, parsley, or basil)
  • Vegetable or canola oil, for frying

Optional Variations

  • 1–2 chopped jalapenos or ¼ teaspoon cayenne pepper for a spicy kick
  • ¼ cup finely grated carrots or spinach for vegetable boost
  • Alternative cheeses such as smoked gouda, pepper jack, or parmesan

Instructions

  1. Prepare the potatoes: Boil peeled potato chunks in salted water until fork-tender, about 15-20 minutes. Drain thoroughly and allow to steam dry for a few minutes to remove excess moisture, then mash until smooth.
  2. Mix in cheese and seasonings: While still warm, stir in shredded cheese, salt, pepper, garlic powder, and any desired fresh herbs or spices. The warmth helps the cheese to melt slightly and bind with the potatoes.
  3. Shape into balls: Let the potato mixture cool until easy to handle, then form into uniform bite-sized balls, about 1-1.5 inches in diameter for even cooking and crispiness.
  4. Coat with egg wash and breadcrumbs: Dip each ball in beaten egg, ensuring an even coat, then roll thoroughly in fine breadcrumbs. For extra crunch, double coat by repeating the egg and breadcrumb steps.
  5. Fry to golden perfection: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the potato balls in batches for 3-4 minutes until they turn golden brown. Avoid overcrowding to maintain oil temperature and prevent sogginess.
  6. Drain and serve: Use a slotted spoon to remove the balls and drain them on paper towels to soak up excess oil. Serve immediately with garnishes or dipping sauces of choice.

Notes

  • Dry potatoes well after boiling to prevent soggy texture.
  • Chill the potato mixture for 30 minutes before shaping to help maintain shape during frying.
  • Use fine breadcrumbs to create a delicate, even crust.
  • Maintain oil temperature between 350°F and 365°F for optimal crispiness without greasiness.
  • Double coating with egg and breadcrumbs adds extra crunch.
  • Drain fried balls on paper towels to absorb excess oil and maintain crispiness.
  • For make-ahead, prepare mixture a day in advance and refrigerate covered.
  • Freeze uncooked shaped balls on a baking sheet before transferring to a freezer bag to prevent sticking.
  • Reheat leftovers in a 375°F oven or air fryer for 8-10 minutes to restore crunch.

Nutrition

Keywords: cheesy potato balls, crispy potato balls, appetizer, snack, gluten free, comfort food, fried potato balls

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