Super Crispy Cheesy Mozzarella Potato Balls
Equipment
Ingredients
Potato Balls
medium potatoes (peeled, boiled, mashed)
8 piece
salt
1 teaspoon
chicken bouillon powder
2 teaspoon
onion powder
2 teaspoon
garlic powder
2 teaspoon
smoked paprika
1 teaspoon
eggs (beaten)
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 tablespoon
smoked paprika
0.5 teaspoon
garlic powder
0.5 teaspoon
onion powder
0.5 teaspoon
dried parsley
0.5 teaspoon
Instructions
Boil and mash potatoes
Boil the potatoes in generously salted water until fork tender, then drain and mash until completely smooth.
Mix potato filling
Add seasonings, eggs, and cheeses to the mashed potatoes and mix until fully combined.
Chill potato mixture
Refrigerate the mixture for 30 minutes to firm up for easier handling.
Form potato balls with cheese center
Scoop portions of the potato mixture, flatten slightly, add a mozzarella cube, and seal into smooth balls.
Freeze potato balls
Freeze the formed balls for 1 hour until firm for coating.
Coat potato balls
Coat each potato ball in flour, dip into beaten eggs, then coat well with crushed cornflakes.
Deep-fry potato balls
Heat oil to 180°C and deep-fry for 3–4 minutes until golden brown and crispy with melted cheese inside.
Prepare spicy mayo
Whisk together mayonnaise, sriracha, and spices until smooth.
Serve hot
Serve immediately while hot with spicy mayo for the ultimate cheese pull.
Original recipe
Storage
Best served fresh. Can be frozen before frying for up to 1 month.
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