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If you’re a fan of crispy, cheesy snacks that are easy to make yet incredibly delicious, then you’ve come to the right place. Crispy Potato Cheese Balls are the perfect appetizer or snack for any occasion. Imagine biting into a golden, crunchy shell that reveals a soft, flavorful potato filling with a gooey, melted mozzarella center—pure bliss! Whether you’re hosting a party or looking for something indulgent to satisfy your cravings, these potato cheese balls will hit the spot.
What Are Potato Cheese Balls?
Potato cheese balls are a popular snack made from mashed potatoes, flavored with cheese and herbs, then shaped into balls with a hidden center of gooey mozzarella. These balls are coated in a crispy breadcrumb (or cornflake) crust and deep-fried to golden perfection. The contrast of textures—crispy outside and soft, cheesy inside—makes them a crowd-pleasing snack for both kids and adults.
Ingredient Notes
To make the best Crispy Potato Cheese Balls, it’s important to use quality ingredients. Here’s a breakdown of the key ingredients:
- Potatoes: Choose starchy or all-purpose potatoes like Russet or Yukon Gold. These types of potatoes will give you the best texture for mashing and will hold together well when forming the balls.
- Emmental Cheese: Adds a nutty, rich flavor to the potato mixture. You can substitute it with Swiss cheese or even cheddar if you prefer.
- Mozzarella: This is the star of the dish. Mozzarella melts beautifully and gives the cheese balls that signature gooey center. For best results, use fresh mozzarella or mozzarella cheese sticks.
- Cornstarch: Helps bind the mashed potatoes, ensuring the balls hold their shape during frying. If you don’t have cornstarch, you can substitute with all-purpose flour or potato starch.
- Cornflakes: Used for the crispy outer coating. Crushing the cornflakes creates a crunchy texture that complements the soft interior. You can substitute with panko breadcrumbs for a similar effect.
- Sunflower Oil: This oil is ideal for deep frying because of its neutral flavor and high smoke point. You can also use vegetable or canola oil.
How to Make Crispy Potato Cheese Balls
1. Prepare the Potatoes
- Peel and cube 300g of potatoes, then boil them in salted water until tender (about 10-15 minutes).
- Drain the potatoes and mash them in a bowl until smooth. Avoid using a blender or food processor as it can make the potatoes gummy.
2. Mix the Potato Filling
- Add salt, pepper, 2 tbsp of fresh parsley, and 2 tbsp of cornstarch to the mashed potatoes.
- Stir in 100g of grated Emmental cheese for added flavor and creaminess.
- Mix everything until fully combined.
3. Form the Cheese Balls
- Take a small amount of the potato mixture and flatten it in your hand. Place a cube of mozzarella in the center, then wrap the potato mixture around it, forming a ball.
- Continue shaping until all the mixture is used.
4. Coat the Cheese Balls
- In a bowl, beat 1 egg and mix in 2 minced cloves of garlic.
- In another bowl, place 100g of crushed cornflakes for the coating.
- Dip each cheese ball into the egg mixture, then roll it in the crushed cornflakes until fully coated.
5. Fry the Cheese Balls
- Heat 250ml of sunflower oil in a pan over medium-high heat. To test the oil, drop in a small piece of potato; it should sizzle and rise to the surface.
- Fry the cheese balls in batches, turning them occasionally until they are golden and crispy on all sides (about 2-3 minutes per batch).
- Once done, place the fried cheese balls on paper towels to drain excess oil.
6. Toppings
- While still hot, sprinkle the cheese balls with grated Parmesan and a pinch of Italian herbs (oregano, thyme, basil).
Tips for Making Crispy Potato Cheese Balls
- Use Starchy Potatoes: Starchy potatoes like Russet or Yukon Gold make for fluffier mashed potatoes and help hold the shape better when frying.
- Chill the Mozzarella: Cold mozzarella holds its shape longer and melts evenly inside the potato balls. If using fresh mozzarella, refrigerate it beforehand for easier handling.
- Crush Cornflakes Well: For an even coating, crush the cornflakes finely. You can use a food processor or place them in a ziplock bag and crush them with a rolling pin.
- Don’t Overfill the Balls: Make sure the potato mixture fully encloses the mozzarella center, or the cheese might leak out during frying.
- Fry in Small Batches: Avoid overcrowding the pan when frying. Frying in small batches ensures even cooking and prevents the oil temperature from dropping too much.
What to Serve with Crispy Potato Cheese Balls
- Marinara Sauce: The tangy tomato sauce pairs wonderfully with the cheesy filling.
- Garlic Aioli: A creamy, garlicky dip that enhances the flavors.
- Sour Cream and Chive Dip: Adds a cool, refreshing contrast to the warm, cheesy center.
- Sweet Chili Sauce: Perfect for those who enjoy a bit of heat with their snacks.
How to Store and Reheat Crispy Potato Cheese Balls
- Leftover cheese balls can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze them on a baking tray until firm, then transfer to a freezer-safe bag or container. They can be frozen for up to 1 month.
Frequently Asked Questions (FAQ)
1. Can I bake instead of fry the potato cheese balls? Yes! To bake, preheat your oven to 200°C (390°F), place the coated cheese balls on a baking sheet lined with parchment paper, and spray them lightly with cooking oil. Bake for 20-25 minutes, turning halfway through, until golden and crispy.
2. Can I use different types of cheese? Absolutely! While mozzarella is perfect for the gooey center, you can experiment with other cheeses like cheddar, gouda, or even brie for a unique flavor twist.
3. Why are my cheese balls falling apart during frying? This usually happens if the potato mixture is too wet or if the oil temperature is too low. Make sure to mash the potatoes thoroughly, add cornstarch to help bind the mixture, and fry the balls in hot oil to get that crispy exterior quickly.
4. Can I make these in advance? Yes! You can prepare the potato cheese balls ahead of time, coat them, and store them in the fridge for up to 24 hours before frying. Alternatively, you can freeze them before frying and cook them straight from frozen.
5. Can I air fry these potato balls? Yes, you can air fry Crispy Potato Cheese Balls! To do so, preheat your air fryer to 200°C (390°F). Place the coated cheese balls in a single layer in the air fryer basket, ensuring they are not overcrowded. Lightly spray them with cooking oil to promote browning. Air fry for about 10-12 minutes, shaking the basket halfway through, until they are golden brown and crispy. This method offers a healthier alternative to deep frying while still delivering deliciously crispy results!
More Yummy Potato Recipes
Schiacciata di Patate (Crispy Potato Flatbread)
Crispy Potato Cheese Balls
Equipment
- Large pot: for boiling potatoes
- Frying pan (for deep frying
- Slotted spoon for frying
- Paper towels for draining excess oil
- Bowls for egg mixture and coating
Ingredients
- 300 g potatoes peeled and cubed
- 100 g Emmental cheese grated
- 40 g mozzarella cut into small cubes
- 2 tbsp cornstarch
- 2 tbsp fresh parsley finely chopped
- Salt and pepper to taste
- 1 egg
- 2 cloves garlic minced
- 100 g cornflakes crushed into fine crumbs
- 250 ml sunflower oil for frying
Toppings:
- Grated Parmesan cheese
- Italian herbs dried oregano, thyme, and basil
Instructions
- Start by peeling and cutting the potatoes into cubes. Place them in a pot of salted water and bring to a boil.
- Cook until the potatoes are tender (about 10-15 minutes). Drain and transfer them to a bowl.
- Mash the boiled potatoes with a fork or potato masher until smooth.
- Add salt, pepper, parsley, cornstarch, and the grated Emmental cheese. Mix everything until fully combined.
- Take a small amount of the potato mixture and flatten it in your hand. Place a cube of mozzarella in the center, then form the mixture around the cheese to create a ball.
- Repeat until all the potato mixture is used, making sure each ball has a mozzarella center.
- In a separate bowl, beat the egg and add the minced garlic.
- Crush the cornflakes into fine crumbs and place them in another bowl.
- Dip each potato ball into the egg mixture, then roll it in the crushed cornflakes to coat it evenly.
- Heat the sunflower oil in a deep pan over medium-high heat.
- Fry the potato cheese balls in batches, turning occasionally, until they are golden brown and crispy on all sides.
- Once fried, place them on a paper towel-lined plate to drain excess oil.
- While the cheese balls are still hot, sprinkle them with grated Parmesan and a pinch of Italian herbs for an extra layer of flavor.
