Description
These Spicy Cheesy Potato Balls are a delightful snack or appetizer featuring creamy mashed potatoes infused with a bold blend of spices, stuffed with melted mozzarella cheese, and coated in a crunchy, seasoned panko breadcrumb crust. They are deep-fried to golden perfection, creating a crispy exterior and gooey cheesy center that will tantalize any palate.
Ingredients
Potatoes and Seasoning
- 4 large potatoes
- Salt, to taste (for boiling)
- 2 tablespoons corn flour
- 2 teaspoons salt
- 2 teaspoons chilli flakes
- 2 teaspoons ground cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Coating
- 3 eggs
- 120g panko breadcrumbs
- 2 teaspoons ground cayenne pepper
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Extras
- Cheese (mozzarella recommended, or any preferred cheese)
- Vegetable oil, for frying
Instructions
- Prepare the Potatoes: Fill a pot with water, add a generous pinch of salt, and bring it to a boil over high heat. While waiting, peel, wash, and cut the potatoes into roughly equal-sized pieces for even cooking.
- Boil the Potatoes: Once the water is boiling, add the potato pieces and cook until they are fork-tender. Timing depends on potato size but generally takes 15–20 minutes. Drain the water once done.
- Mash and Season: Transfer the drained potatoes into a bowl and mash thoroughly. Add corn flour and all seasoning powders (salt, chili flakes, cayenne, paprika, onion powder, garlic powder, black pepper), mixing well to fully combine and flavor the potato mixture.
- Form Potato Balls: Divide the mixture into 8 equal portions. Flatten each portion, place a small amount of cheese in the center, and carefully roll it back into a ball shape, ensuring the cheese is fully enclosed. Place the balls on a tray and freeze while preparing the coating.
- Prepare the Coating: In one bowl, whisk the eggs thoroughly. In another bowl, combine panko breadcrumbs with cayenne pepper, salt, smoked paprika, garlic powder, and onion powder creating a spicy breadcrumb mixture.
- Coat the Potato Balls: Take each frozen potato ball, dip it into the whisked eggs, letting excess drip off, then coat with the seasoned panko breadcrumbs, pressing gently to adhere. Repeat the egg and breadcrumb dip once more to form a thick, crunchy crust. Place the coated balls on a tray and freeze for 20 minutes to set the coating.
- Fry the Potato Balls: Heat vegetable oil in a frying pan or deep fryer to 180°C (350°F). Fry the potato balls in batches until golden brown and crispy, which should take about 3–5 minutes. Remove and drain on a wire rack to eliminate excess oil.
- Serve: Let the potato balls cool slightly and serve immediately to enjoy their crispy outside and gooey cheesy center.
Notes
- Use potatoes like Yukon Gold or Russet for best mashing results.
- Ensure the cheese is well-sealed inside to prevent leakage during frying.
- Double coating helps achieve extra crunch and holds the filling better.
- Maintain oil temperature at 180°C (350°F) for even frying and to avoid greasy results.
- Leftover potato balls can be frozen before frying; fry directly from frozen.
- This recipe yields about 8 large potato balls; adjust the size or quantity as desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
