Name: Potato Cheese Balls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 450 g (1 pound) raw and unpeeled red potatoes; 100 g (3.5 oz) Mozzarella cheese, cut into small cubes; 50 g (1/2 cup) Parmigiano Reggiano (Parmesan) cheese, grated; Black pepper; Salt; 3 eggs; 50 g (1/2 cup) all-purpose flour; 200 g (2 cups) homemade breadcrumbs; 5 g paprika; Oil for frying (vegetable oil such as peanut oil)

Why make this recipe

Potato Cheese Balls are a delicious and cheesy snack that everyone loves. They are crispy on the outside and creamy on the inside, making them a perfect treat for any occasion. Plus, this recipe is easy to make and uses simple ingredients you can find in your kitchen. Whether for a party, family gathering, or just a cozy night in, these little bites will surely please everyone.

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How to make Potato Cheese Balls

Ingredients

Potato Balls:
- 450 g (1 pound) raw and unpeeled red potatoes or other type of potatoes
- 100 g (3.5 oz) Mozzarella cheese or other cheese (e.g., Cheddar, Swiss) cut into small cubes
- 50 g (1/2 cup) Parmigiano Reggiano (Parmesan) cheese, grated
- Black pepper
- Salt
Breading:
- 3 eggs
- 50 g (1/2 cup) all-purpose flour
- 200 g (2 cups) homemade breadcrumbs
- 5 g paprika
- Oil for frying (vegetable oil such as peanut oil)

Directions

Peel the potatoes and soak them in cold water to remove excess starch.
Cut the potatoes into chunks and boil them in salted water until they are tender when pierced with a fork.
While the potatoes cook, slice the mozzarella into small cubes and pat them dry to remove extra moisture.
Prepare the breading: Place flour, beaten eggs, and breadcrumbs in three separate bowls. Mix the breadcrumbs with salt, pepper, and paprika.
Drain the boiled potatoes and mash them using a potato ricer or masher. While still hot, fold in the grated Parmesan cheese and season with salt and pepper.
Form about 25 balls by taking portions of the potato mixture. Press a mozzarella cube into the center of each ball and cover it with more potato mixture to seal.
Coat each ball in flour, then dip it in the beaten eggs, and roll it in breadcrumbs. For extra crunch, repeat the egg and breadcrumb step.
Place the breaded balls on a tray lined with parchment paper and refrigerate them briefly to set.
Heat oil to 350°F (175°C). Deep-fry the balls until they are golden brown, about 4 minutes. Be careful not to over-fry so the cheese doesn’t ooze out.
Drain the balls on paper towels, season with salt, and serve immediately with your favorite sauce.

How to serve Potato Cheese Balls

Serve Potato Cheese Balls hot with your favorite dipping sauce, such as marinara, ranch, or even a spicy aioli. They make a great appetizer or snack that everyone will enjoy.

How to store Potato Cheese Balls

If you have any leftovers, let the Potato Cheese Balls cool completely and then store them in an airtight container in the fridge. They can last for up to 3 days. You can also freeze them before frying. Just place them in a single layer on a tray, freeze until solid, and then transfer to a freezer bag for up to 2 months.

Tips to make Potato Cheese Balls

Make sure to dry the cheese well before adding it to the potato mixture to prevent sogginess.
Use a potato ricer for a smoother texture.
For extra flavor, add herbs like parsley or chives to the potato mixture.

Variation

You can customize the cheese filling to your liking. Try adding cooked bacon bits or finely chopped vegetables for added flavor and texture.

FAQs

Q: Can I use different types of cheese?
A: Yes! You can use any cheese you prefer, like Cheddar or Swiss.

Q: Can I bake these instead of frying?
A: Yes, you can bake them at 375°F (190°C) for about 20-25 minutes until golden brown.

Q: Are they gluten-free?
A: To make them gluten-free, substitute the breadcrumbs and flour with gluten-free alternatives.