Description
These Crispy Fried Mashed Potato Balls feature a creamy mashed potato filling with a gooey mozzarella center, coated in a crunchy cracker and parmesan crust. Perfectly seasoned and deep-fried to golden perfection, they make an irresistible appetizer or snack.
Ingredients
Mashed Potato Filling:
- 500g potatoes (2-3, Russet or Yukon Gold)
- 4 oz cream cheese, room temperature (113g)
- ⅓ cup shredded cheddar cheese
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp chili flakes
- 1 tsp garlic powder
- 2-4 tablespoons all-purpose flour
- 2 tbsp chopped fresh parsley
Crispy Coating:
- 1 ¼ cup crushed crackers (original, salted flavor)
- ¼ cup shredded parmesan cheese
- ½ tsp chili flakes
Assembly:
- 1 8oz block of mozzarella cheese, cut into large cubes (about ¾” each)
- 2 large eggs
Frying:
- Vegetable oil (about 2 inches deep for frying)
Instructions
- Prepare Potatoes: Peel and cube the potatoes. Boil them fully submerged in water until just tender but not mushy. Drain well.
- Mash Potatoes and Mix Filling: Transfer drained potatoes to a bowl and mash thoroughly. Add cream cheese, shredded cheddar, salt, pepper, chili flakes, garlic powder, chopped parsley, and 2 tablespoons flour. Mix to combine. The mixture should be soft and slightly sticky but firm enough to shape. Add additional flour if needed. Chill the mixture for 30 minutes if too sticky.
- Shape Potato Balls: Using a 2-inch cookie scoop, portion the potato mixture into your palm. Place a mozzarella cube in the center and carefully form into a ball, ensuring cheese is well enclosed and potato thickness is even. Repeat until all mixture is used, making about 10 balls.
- Freeze Balls: Place formed balls on parchment paper-lined tray and freeze for 30 minutes to firm up.
- Prepare Coating: In a bowl, combine crushed crackers, parmesan cheese, and chili flakes. In a separate bowl, whisk the eggs.
- Double Coat Potato Balls: Remove potato balls from freezer. Dip each ball first into egg, then into the cracker mixture, then repeat egg and cracker steps for a double coating, pressing crumbs gently to adhere. Place coated balls on tray and refrigerate while heating oil.
- Heat Oil: In a heavy-bottomed skillet, heat vegetable oil about 2 inches deep to 330°F (165°C). The oil should be hot but not smoking to avoid bursting.
- Fry Potato Balls: Fry the balls in batches (2-3 at a time) for 6-8 minutes until deep golden and crispy. Gently flip every minute for even cooking and to prevent bursting.
- Drain and Serve: Remove fried balls and drain excess oil on paper towels. Serve immediately while hot with your choice of dipping sauce.
Notes
- Use Russet or Yukon Gold potatoes for best texture.
- Adjust flour amount to get a mash that holds shape but is not dry.
- Double coating ensures extra crispiness.
- Maintain oil temperature between 320-340°F to avoid soggy or burnt coating.
- Serve immediately for best texture and flavor.
