Cheese-Stuffed Potato Balls
The combination of cheese and potatoes is the ultimate comfort food, and frying them until they’re perfectly golden makes them even better. One day I was craving both cheese and potatoes, so I decided to combine them into one easy recipe.
They came together so quickly, and after the first bite, I knew they were too good not to share. Crispy on the outside, soft and cheesy on the inside—this is one of those recipes the whole family will love!
Recipe
Cheese-Stuffed Potato Balls
These Cheese-Stuffed Potato Balls are crispy and golden on the outside with a soft, cheesy center. Made with simple ingredients and fried until perfectly crisp, they’re an easy, comforting appetizer or snack the whole family will love.
Scale
Ingredients
- 1 pound potatoes peeled and diced
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon seasoning salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch
- 1/2 cup breadcrumbs
- 1/2 pound shredded mozzarella cheese or mozzarella cut into cubes
- Oil for frying
Instructions
- Peel and dice the potatoes. Soak them in cold water for a few minutes, then rinse them several times until the water runs clear.
- Bring a pot of salted water to a boil. Add the potatoes and cook until they are fork-tender.
- Drain the potatoes well and mash them until smooth using a potato masher or potato ricer.
- Add the salt, seasoning salt, paprika, black pepper, garlic powder, and cornstarch. Mix until everything is well combined.
- Scoop about 2 tablespoons of the potato mixture into your hand and flatten it slightly. Place some shredded mozzarella or a cube of mozzarella in the center, then seal the potato mixture around the cheese and roll it into a ball.
- Roll each potato ball in the breadcrumbs until evenly coated.
- Place the potato balls in the freezer for 15–20 minutes to help them firm up.
- Heat the oil to 345°F, or over medium heat if you don’t have a thermometer.
- Fry the potato balls in batches for 3–5 minutes, or until they are golden brown and crispy. Avoid overcrowding the fryer.
- Remove with a slotted spoon and place on a paper towel-lined plate to drain any excess oil.
- Serve hot with marinara sauce or enjoy them on their own. They’re crispy on the outside, soft and fluffy on the inside, with a delicious, gooey mozzarella center!
Connie’s notes
When using the rice smasher, it doesn’t give it any lumps. You can also use a hand mixer, but the less amount of clumps the better it’ll come out.
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