Potato Cheese Balls are the ultimate cheesy potato snacks that combine the comforting flavors of potatoes and creamy cheese in a deliciously crispy exterior.
Ingredients
Scale:
2 large potatoes (about 500g), peeled and cubed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon fresh herbs (like parsley or cilantro), chopped (optional)
1 cup shredded cheese (cheddar, mozzarella, or a mix)
1/4 cup cream cheese, softened
1 tablespoon sour cream (optional)
Salt and pepper to taste
1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
2 large eggs, beaten
1 1/2 cups breadcrumbs (panko for extra crunch, regular breadcrumbs work as well)
Oil for deep frying (or for baking, use a spray oil)
Instructions
In a large pot, bring water to a boil and add the cubed potatoes along with 1 teaspoon of salt. Boil until tender, about 15-20 minutes.
Drain the potatoes and mash them in a bowl until smooth. Stir in black pepper, garlic powder, onion powder, and fresh herbs.
In a separate bowl, combine the shredded cheese, cream cheese, and sour cream. Mix well and season with salt and pepper.
Take a small portion of the mashed potatoes and flatten it. Add a teaspoon of the cheese filling in the center and roll it into a ball.
Set up a dredging station with flour, beaten eggs, and breadcrumbs. Coat each potato ball with flour, egg, and breadcrumbs.
For deep-frying, heat oil to 350°F (175°C) and fry the potato balls for 4-6 minutes until golden brown. For baking, preheat oven to 400°F (200°C) and bake for 20-25 minutes.
