Imported from Instagram

Cheesy Garlic Parmesan Potato Balls

Name: Cheesy Garlic Parmesan Potato Balls
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 Yukon gold potatoes (Large; peeled and cut into 2-inch cubes); 4 tbsp Cornstarch (For the potato filling); Salt (To taste; for the potato filling and salted boiling water); 1 tbsp Garlic powder (For the potato filling); 1 tsp Black pepper (Powdered; for the potato filling); 1 tsp Dried parsley (For the potato filling); 0.5 cup Parmesan cheese (Freshly grated; for the potato filling); Oil (For frying); 8 oz Whole-milk mozzarella cheese (Block, cut into small squares); 0.25 cup Parmesan cheese (For garnish); 1 cup All-purpose flour (For the dry batter); 1 tbsp Cornstarch (For the dry batter); Salt (To taste; for the dry batter); 0.5 tsp Black pepper (For the dry batter); 1 tsp Garlic powder (For the dry batter); 2 Eggs (For the egg wash); 3 tbsp Water (For the egg wash); 1 cup Panko breadcrumbs (For coating); 1 tsp Dried parsley (For the breadcrumb mixture)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy panko-coated potato balls filled with melted mozzarella and seasoned with garlic, Parmesan, parsley, and black pepper. They are deep-fried until golden brown and finished with extra Parmesan.

6 servings60 minAmerican

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Ingredients

4 Yukon gold potatoes (Large; peeled and cut into 2-inch cubes)
4 tbsp Cornstarch (For the potato filling)
Salt (To taste; for the potato filling and salted boiling water)
1 tbsp Garlic powder (For the potato filling)
1 tsp Black pepper (Powdered; for the potato filling)
1 tsp Dried parsley (For the potato filling)
0.5 cup Parmesan cheese (Freshly grated; for the potato filling)
Oil (For frying)
8 oz Whole-milk mozzarella cheese (Block, cut into small squares)
0.25 cup Parmesan cheese (For garnish)
1 cup All-purpose flour (For the dry batter)
1 tbsp Cornstarch (For the dry batter)
Salt (To taste; for the dry batter)
0.5 tsp Black pepper (For the dry batter)
1 tsp Garlic powder (For the dry batter)
2 Eggs (For the egg wash)
3 tbsp Water (For the egg wash)
1 cup Panko breadcrumbs (For coating)
1 tsp Dried parsley (For the breadcrumb mixture)

Steps

1
Peel the potatoes and cut them into 2-inch cubes.
2
Boil the potato cubes in salted water until they are fork-tender.
3
Transfer the cooked potatoes to a mixing bowl and mash them.
4
Add the potato-filling cornstarch, salt, garlic powder, black pepper, dried parsley, and freshly grated Parmesan. Mix thoroughly until the mixture starts to form a dough.
5
Take a portion of the potato filling and flatten it. Place a small square of mozzarella in the center, then close the potato mixture around the cheese to form a ball. Repeat with the remaining filling and set the balls aside.
6
In a separate bowl, combine the all-purpose flour, dry-batter cornstarch, salt, black pepper, and garlic powder. Mix well and set aside.
7
In another bowl, whisk together the eggs and water to make the egg wash.
8
In a third bowl, combine the panko breadcrumbs and dried parsley.
9
Dip each potato ball in the dry batter, then in the egg wash, and finally in the panko mixture, coating each ball evenly.
10
Heat the frying oil to 350°F (175°C).
11
Fry the coated potato balls in batches for 2 to 3 minutes, or until golden brown and crispy.
12
Sprinkle the fried potato balls with the reserved Parmesan garnish before serving.

Notes

The method repeats “flour” once when describing the dry batter; the ingredient list specifies 1 cup all-purpose flour, which is represented once here. The amount of frying oil is not specified. Drain fried potato balls before serving, if desired, although this was not explicitly stated in the source.