These crispy potato cheese balls are little bites of joy! Filled with creamy cheese and soft potatoes, they’re perfect for snacking or sharing at parties.
Trust me, once you pop one in your mouth, you’ll want to grab a few more. They’re fun to make too—just mash, mix, and fry! I love serving them with a spicy dip for extra zing!
Key Ingredients & Substitutions
Potatoes: I recommend using russet potatoes for their high starch content, which gives a nice airy texture to the balls. If you’re looking for a lower-carb option, cauliflower can be a great swap. Just steam and mash it well.
Cheeses: Cheddar and mozzarella provide a delightful melty texture. Feel free to experiment with types like pepper jack for some heat or a richer flavor with smoked gouda. Dairy-free cheese works for vegan options.
Green Onions: These add a fresh, mild onion flavor. If you don’t have them, you can use regular onions, but use less since they have a stronger taste. Chives are also a nice substitute if you want something less intense.
Breadcrumbs: Panko gives that extra crunch; however, regular breadcrumbs work fine, too. For a gluten-free option, use crushed cornflakes or gluten-free breadcrumbs. Or even ground almonds for something different!
How Do I Get My Potato Balls Perfectly Crispy?
Getting that lovely crispy texture is all about the frying technique. Here’s how to do it right:
- Heat the oil until it’s around 350°F (175°C). A thermometer is handy for this, but if you don’t have one, drop a tiny piece of bread in; it should sizzle immediately.
- Don’t overcrowd the pan when frying. Add just a few at a time to maintain the oil temperature and achieve an even golden color.
- Once fried, let them sit on paper towels briefly to soak up excess oil, which helps keep them crispy.
Also, you can bake these instead! Preheat your oven to 400°F (200°C) and place formed balls on a baking sheet. Brush with oil and bake until golden, about 20-25 minutes.
How to Make Crispy Potato Cheese Balls
Ingredients You’ll Need:
For the Potato Mixture:
- 3 large potatoes (about 1.5 pounds)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup grated Parmesan cheese
- 1/4 cup green onions, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For Coating and Frying:
- 1 cup breadcrumbs (preferably panko for extra crispiness)
- 2 large eggs
- Oil for frying (vegetable or canola)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of preparation time, plus an additional 10-15 minutes for frying. Overall, you should be able to make these delicious crispy potato cheese balls in about 30-35 minutes, perfect for a quick snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by peeling the potatoes and cutting them into large chunks. Place the potato chunks in a pot of salted boiling water and cook them until tender, which should take around 15-20 minutes. Once they’re tender, drain the water and let the potatoes cool a bit.
2. Mash the Potatoes:
After the potatoes have cooled, put them in a large bowl and mash them until they are smooth and creamy. No lumps, please! This will be the base of your cheese balls.
3. Mix in the Cheesy Goodness:
Now it’s time to add in the fun stuff! Add the shredded cheese, grated Parmesan, finely chopped green onions, parsley, garlic powder, onion powder, and the salt & pepper to the mashed potatoes. Mix everything together until it’s well combined and you can’t see any white from the cheeses anymore.
4. Prepare for Coating:
In another bowl, beat the two eggs until they are smooth. Then, take out a shallow dish and pour in the breadcrumbs. This will be your assembly line for making the cheese balls!
5. Form the Cheese Balls:
Take a portion of the potato mixture (about 1-2 inches in diameter) and roll it into a ball. Once you have a ball formed, dip it into the beaten eggs, ensuring it gets fully coated. Finally, roll the ball in the breadcrumbs until it’s nicely coated. Repeat this for all the potato mixture.
6. Fry the Cheese Balls:
In a deep frying pan, heat oil over medium heat until it reaches about 350°F (175°C). Carefully add a few cheese balls at a time into the hot oil, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy, which should take about 4-5 minutes. Keep an eye on them to ensure they don’t burn!
7. Drain and Serve:
Once the cheese balls are cooked, use a slotted spoon to remove them from the oil and let them rest on a plate lined with paper towels to absorb any excess oil. This will help them stay nice and crispy!
8. Enjoy!
For a finishing touch, you can garnish your crispy potato cheese balls with some extra parsley if you like. Serve them hot alongside your favorite dip, like ranch or sour cream, and enjoy every delicious bite!
Can I Use Different Types of Potatoes for This Recipe?
Yes, you can! While russet potatoes are ideal for their starchy texture, you can also use Yukon Gold or even red potatoes. Just keep in mind that some potatoes may lead to a creamier mash, so adjust accordingly by mixing in a bit more breadcrumbs if needed.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use a flaxseed meal! Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for about 5 minutes to thicken, and it will work nicely as a binding agent. Alternatively, unsweetened applesauce or mashed banana could also work.
How Should I Store Leftover Potato Cheese Balls?
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. For a longer shelf life, you can freeze the uncooked potato balls before frying. Just arrange them on a baking sheet to freeze individually, then transfer to a freezer bag. They can be fried straight from frozen—just add a couple of extra minutes to the frying time!
Can I Use a Different Cooking Method Besides Frying?
Absolutely! If you prefer a lighter option, you can bake these cheese balls instead. Preheat your oven to 400°F (200°C), place the coated balls on a baking sheet lined with parchment paper, and lightly spray them with cooking oil. Bake for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
