Garlic Parmesan Potato Balls
Ingredients
Main mixture
potatoes (peeled, boiled)
4 piece
Parmesan cheese (grated)
50 g
parsley (chopped)
1 tbsp
garlic powder
0.5 tsp
onion powder
0.5 tsp
paprika
0.5 tsp
salt
0.5 tsp
black pepper
0.5 tsp
cornstarch
2 tbsp
mozzarella cheese (cubed)
100 g
Coating
all-purpose flour
60 g
eggs (beaten)
2 piece
breadcrumbs
90 g
garlic powder
0.5 tsp
onion powder
0.5 tsp
paprika
0.5 tsp
salt
0.25 tsp
black pepper
0.25 tsp
parsley (chopped)
1 tbsp
Frying
oil
500 ml
Instructions
Prepare potato mixture
Mash the boiled potatoes until smooth. Add Parmesan cheese, parsley, garlic powder, onion powder, paprika, salt, black pepper, and cornstarch. Mix until well combined.
Form potato balls with mozzarella filling
Scoop about 2 tablespoons of the potato mixture and flatten it in your hand. Place a cube of mozzarella cheese in the center, then seal and roll into a ball.
Prepare seasoned breadcrumbs
In a separate bowl, combine the breadcrumbs with garlic powder, onion powder, paprika, salt, black pepper, and parsley.
Coat the potato balls
Coat each potato ball in flour, then dip into the beaten eggs, and finally coat with the seasoned breadcrumbs.
Freeze the potato balls
Freeze the coated potato balls for 20–30 minutes to help them hold their shape during frying.
Heat oil for frying
Heat oil to 175°C in a deep pan or wok.
Fry the potato balls
Fry in batches for 3–4 minutes, or until golden brown and crispy.
Drain and serve
Remove and drain on a paper towel. Serve hot while the mozzarella center is melted and stretchy.
Original recipe
Storage
Best served immediately after frying. Reheat in oven or air fryer to restore crispiness. Do not microwave.
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