This recipe is for classic cheese-stuffed mashed potato balls with a crispy panko coating.
Ingredients
For the Potato Mixture
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3 large potatoes (about 1.5 lbs / 680g), such as Russet or Yukon Gold
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3 Tbsp milk or cream
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3 Tbsp all-purpose flour
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Salt and pepper to taste
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp paprika (optional)
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1/4 cup chopped bacon (cooked) or green onions (optional)
For the Filling & Coating
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Mozzarella cheese (cut into approximately 40 small 1/2-inch cubes)
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1 cup all-purpose flour (for dredging)
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2 large eggs, lightly beaten
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1.5 cups Panko breadcrumbs
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High-heat oil for deep frying (e.g., canola, vegetable, or grapeseed)
Instructions
1. Prepare and Mash the Potatoes
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Peel and cut the potatoes into large, even chunks.
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Place the potato chunks in a large pot and cover them with cold, heavily salted water.
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Bring to a boil, then reduce the heat and simmer for about 15-20 minutes until fork-tender.
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Drain the water completely and return the potatoes to the pot.
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Mash the potatoes until smooth.
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Stir in the milk, flour, salt, pepper, and all seasonings (garlic powder, onion powder, paprika). If using, mix in the bacon or green onions.
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Spread the mashed potatoes onto a plate or shallow dish and allow them to cool completely (room temperature is best, or chill in the fridge for easier handling).
2. Shape and Stuff the Balls
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Use an ice cream scoop or measuring scoop to portion out about 2 tablespoons of the potato mixture.
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Flatten the potato portion into a round patty in your palm.
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Place a cube of mozzarella cheese in the center.
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Carefully fold the potato mixture up and around the cheese, ensuring the cheese is completely covered.
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Roll it gently between your palms to form a smooth, neat ball. Repeat until all the potato mixture is used.
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(Optional: Place the shaped balls in the freezer for 15-20 minutes to help them hold their shape better while frying.)
3. Coat the Balls
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Set up a breading station with three shallow bowls: one with the flour, one with the beaten eggs, and one with the Panko breadcrumbs.
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Take a potato ball and gently roll it in the flour until fully coated, shaking off any excess.
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Next, dip the floured ball into the egg wash, making sure it’s fully coated. Let the excess egg drip off.
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Finally, roll the ball in the Panko breadcrumbs, pressing gently to ensure a thick, even coating.
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Place the coated balls on a plate or tray.
4. Deep Fry
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In a large, deep pot or Dutch oven, heat at least 2-3 inches of high-heat oil to $350^\circ\text{F}$ to $375^\circ\text{F}$ ($175^\circ\text{C}$ to $190^\circ\text{C}$). A thermometer is highly recommended.
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Gently lower the potato balls into the hot oil, frying in batches to avoid overcrowding and dropping the oil temperature.
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Fry for 3-4 minutes per batch, turning them occasionally, until they are golden brown and crispy on all sides.
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Use a slotted spoon to remove the fried potato balls and place them on a paper towel-lined plate to drain excess oil.
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Serve immediately while the outside is crunchy and the cheese is gooey!