Description
These Crispy Potato Cheese Balls are a savory deep-fried appetizer filled with gooey mozzarella. A starchy russet base and cornstarch-infused coating create a glass-like crunch and perfect contrast with the melty center, full of garlic and onion seasoning.
Ingredients
1 1/4 lbs (567g) russet potatoes, peeled and cut into chunks
5 tbsp (40g) cornstarch
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
24 small chunks (1 inch each) low-moisture mozzarella cheese
Vegetable oil for frying
Instructions
Preheat oven to 200°F (95°C). Boil potatoes in salted water until tender, about 15 minutes.
Drain and spread boiled potatoes on a flat baking sheet. Let steam-dry in oven for 15 minutes.
Mash potatoes until smooth, then stir in cornstarch, garlic powder, onion powder, salt, and pepper.
Let the dough rest for 10 minutes to allow starch to bind.
Divide dough into 24 equal pieces and shape into balls.
Press a mozzarella cheese chunk into the center of each dough ball and form a smooth, sealed casing around the cheese.
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry balls in batches for 2-3 minutes until golden and crisp.
Drain on paper towels before serving.
Notes
Let the dough rest for at least 10 minutes to ensure the cornstarch has time to bind.
For a smoother texture, mash potatoes with a ricer or food mill.
Use a slotted spoon to gently submerge each ball in the oil to prevent cheese from escaping.
Store leftover balls in airtight containers at room temperature for up to 1 day; reheat in an oven or air fryer.
- Prep Time: 25
- Cook Time: 15
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Frying
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 1g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg