Crispy Potato Cheese Balls
If you love crispy, cheesy snacks that are simple to prepare yet absolutely mouthwatering, you're in the right place! Crispy Potato Cheese Balls make the perfect appetizer or snack for any occasion. Picture sinking your teeth into a golden, crunchy exterior that gives way to a soft, flavorful potato filling with a gooey, melted mozzarella center—pure delight! Whether you're throwing a party or just craving something indulgent, these potato cheese balls are sure to satisfy.
Ingredients
- 10.5 oz about 2 cups potatoes, peeled and cubed
- 3.5 oz about 1 cup Emmental cheese, grated
- 1.5 oz about ¼ cup mozzarella cheese, cut into small cubes
- 2 tablespoons cornstarch
- 2 tablespoons fresh parsley finely chopped
- Salt and pepper to taste
- 1 large egg
- 2 cloves garlic minced
- 1 cup cornflakes crushed into fine crumbs
- 1 cup about 8 oz sunflower oil, for frying
Optional Toppings
- Grated Parmesan cheese for extra cheesiness
- Italian herbs oregano, thyme, basil, for added flavor
Instructions
Cook and Mash the Potatoes
- Start by peeling and cubing the potatoes for even cooking. Boil them in a pot of salted water for 10-15 minutes or until fork-tender. Drain well, then mash until smooth and lump-free.
Prepare the Flavorful Potato Mixture
- In a mixing bowl, combine the mashed potatoes with grated Emmental cheese, cornstarch, fresh parsley, salt, and pepper. Stir until everything is well incorporated for a creamy yet firm texture.
Shape and Fill the Cheese Balls
- Scoop about 1 tablespoon of the potato mixture and flatten it in your palm. Place a mozzarella cube in the center and carefully wrap the potato mixture around it, forming a ball. Repeat until all the mixture is used.
Coat for Extra Crispiness
- In a small bowl, whisk the egg with minced garlic. In a separate bowl, place the crushed cornflakes. Dip each potato ball into the egg mixture, ensuring full coverage, then roll it in the cornflakes, pressing gently so the coating sticks well.
Fry to Golden Perfection
- Heat sunflower oil in a deep skillet or heavy-bottomed pan to 350°F (175°C). Fry the potato cheese balls in batches, turning occasionally, until they are crispy and golden brown (about 2-3 minutes).
Drain, Garnish, and Serve
- Use a slotted spoon to transfer the fried cheese balls to a paper towel-lined plate to remove excess oil. While they’re still hot, sprinkle with grated Parmesan cheese and a pinch of Italian herbs for extra flavor. Serve immediately and enjoy!
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
