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–+ servings
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
Cook Time 4 minutes
Servings: 30 Servings
Ingredients Method Video Notes

Ingredients
 
 

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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