Crispy Potato Cheese Balls

These crispy, cheesy potato balls are a perfect snack or appetizer! With a golden, crunchy exterior and a gooey mozzarella center, they’re sure to be a hit at any gathering. Paired with a creamy ranch dressing for dipping, each bite is a delicious, cheesy delight.

Iram Mansoor

Crispy Potato Cheese Balls

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These crispy, cheesy potato balls are a perfect snack or appetizer! With a golden, crunchy exterior and a gooey mozzarella center, they're sure to be a hit at any gathering. Paired with a creamy ranch dressing for dipping, each bite is a delicious, cheesy delight.

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Prep Time 20 minutes mins

Cook Time 4 minutes mins

Servings: 30 Servings

Ingredients Method Video Notes

Ingredients

 

US CustomaryMetric

 

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For the Potato Mixture:

• 4 large Russet potatoes, peeled and cut into chunks
• 1/3 cup cup cornstarch
• Salt to taste
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 cup mozzarella cheese, diced into small cubes

For the Dry Batter:

• 1 cup panko bread crumbs

For the Wet Batter:

• 2 eggs
• Salt to taste
• 1 tsp black pepper

For the Ranch Dressing:

• 1/2 cup mayonnaise
• 1/3 cup buttermilk
• 2 tbsp sour cream
• 1 tbsp dried dill
• 1 tbsp garlic powder
• 1 tsp black pepper
• Salt to taste
• 1 tsp lemon juice

Method

 

Prepare the Potatoes:

1. Peel and cut the potatoes into small chunks.
2. Boil the potatoes in salted water for 10-15 minutes, or until fork-tender.

Mash the Potatoes:

1. Drain the potatoes and mash them using a potato masher or a potato grater until smooth.

Season the Potatoes:

1. Add salt, black pepper, garlic powder, and cornstarch to the mashed potatoes.
2. Stir until everything is well combined.

Shape the Potato Balls:

1. Take 2-3 tablespoons of the potato mixture and flatten it out by hand.
2. Place a small cube of mozzarella cheese in the center and fold the potato mixture around it, forming a ball shape.
3. Repeat with the remaining potato mixture to make all the balls.

Prepare the Dry Batter:

1. Place the panko bread crumbs in a shallow dish for coating.

Prepare the Wet Batter:

1. In a separate shallow dish, whisk together the eggs, salt, and black pepper.

Coat the Potato Balls:

1. Dip each potato ball into the wet batter, coating it completely.
2. Then, roll the ball in the panko bread crumbs until fully coated.
3. Place the coated balls on a plate or tray. Repeat with the remaining potato balls.

Fry the Potato Balls:

1. Heat about 2-3 inches (5-7.5 cm) of oil in a deep frying pan or wok over medium-high heat.
2. When the oil is hot, carefully add a few potato balls (do not overcrowd).
3. Fry the balls for about 3-4minutes or until golden brown and crispy, turning occasionally to ensure even cooking.
4. Repeat with the remaining potato balls.

Drain the Potato Balls:

1. Remove the fried potato balls from the oil and place them on a paper towel-lined plate to drain excess oil.

Make the Ranch Dressing:

1. In a bowl, whisk together the mayonnaise, buttermilk, sour cream, dried dill, garlic powder, black pepper, salt, and lemon juice until smooth.
2. Refrigerate until ready to serve.

Video

Notes

Perfect Frying

• Make sure the oil is hot enough before adding the potato balls, but not too hot to avoid burning them.
• You can test the oil by dropping in a small piece of bread — if it sizzles, the oil is ready.

Customize the Filling

• You can try different types of cheese, such as cheddar or pepper jack, for a unique twist on the flavor.

Make-Ahead Tip 

• If you want to prepare the balls ahead of time, you can freeze the un-fried potato balls for up to a month.
• Fry them directly from the freezer when you’re ready to serve for a quick and easy snack.

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