Super Crispy Cheesy Mozzarella Potato Balls
Golden, crispy potato balls with a gooey mozzarella center that delivers the ultimate cheese pull when broken open.
Equipment
Ingredients
Potato Balls
potatoes (peeled)
8 medium
salt
1 tsp
chicken bouillon powder
2 tsp
onion powder
2 tsp
garlic powder
2 tsp
smoked paprika
1 tsp
eggs
2 piece
shredded mozzarella (shredded)
1 cup
grated Parmesan (grated)
0.75 cup
mozzarella cubes (cubed)
1 cup
Crispy Coating
plain flour
1 cup
eggs (beaten)
2 piece
crushed cornflakes (crushed)
2 cup
Spicy Mayo
mayonnaise
0.5 cup
sriracha
1 tbsp
smoked paprika
0.5 tsp
garlic powder
0.5 tsp
onion powder
0.5 tsp
dried parsley
0.5 tsp
Instructions
Boil the potatoes
Boil the potatoes in generously salted water until fork tender.
Mash the potatoes
Drain well and mash until completely smooth.
Mix the potato ball ingredients
Add the salt, chicken bouillon, onion powder, garlic powder, smoked paprika, eggs, shredded mozzarella, and Parmesan. Mix until fully combined.
Refrigerate the mixture
Refrigerate the mixture for 30 minutes to firm up.
Form the potato balls
Scoop out portions of the potato mixture and flatten slightly in your hand. Place a cube of mozzarella in the centre, then seal and roll into a smooth ball.
Freeze the potato balls
Freeze for 1 hour, or until firm.
Coat the potato balls
Coat each potato ball in flour, then dip into the beaten eggs, and finally coat well with the crushed cornflakes.
Heat the oil
Heat oil to 180°C for deep-frying.
Fry the potato balls
Deep-fry for 3–4 minutes, or until golden brown, crispy, and the cheese is melted.
Make the spicy mayo
Whisk together all the spicy mayo ingredients until smooth.
Serve immediately
Serve immediately while hot with the spicy mayo for the best cheese pull.
Original recipe
Storage
Best served fresh. Reheat in air fryer or oven to restore crispiness. Do not microwave as they will become soggy.
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