Garlic Parmesan Cheese Balls

Ingredients

• 4 large Yukon Gold potatoes (Peeled and cut into 2-inch cubes)
• 4 tbsp Cornstarch (For the potato filling)
• Salt (To taste; use in the potato cooking water and filling)
• 1 tbsp Garlic powder (For the potato filling)
• 1 tsp Black pepper (For the potato filling)
• 1 tsp Dried parsley (For the potato filling)
• 0.5 cup Freshly grated Parmesan cheese (For the potato filling)
• 8 oz Mozzarella cheese (Tillamook Whole Milk Mozzarella Cheese Block, cut into small squares)
• Vegetable oil (For frying)
• 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 breadcrumbs)

Steps

1. 1

   Peel the potatoes and cut them into 2-inch cubes. Place them in a pot of salted water, bring to a boil, and cook until fork-tender, about 15–20 minutes. Drain thoroughly.

2. 2

   Transfer the hot potatoes to a mixing bowl and mash until smooth, with no large lumps remaining.

3. 3

   Add 4 tablespoons cornstarch, salt to taste, 1 tablespoon garlic powder, 1 teaspoon black pepper, 1 teaspoon dried parsley, and 1/2 cup freshly grated Parmesan. Mix thoroughly until the mixture begins to form a cohesive dough.

4. 4

   Take a portion of the potato mixture and flatten it in your hand. Place a small square of mozzarella in the center.

5. 5

   Fold the potato mixture around the mozzarella, sealing the cheese completely, and roll it into a ball. Repeat with the remaining filling and cheese, then set the formed balls aside.

6. 6

   Prepare the dry batter in a bowl by combining the all-purpose flour, 1 tablespoon cornstarch, salt to taste, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Mix well.

7. 7

   In a separate bowl, whisk the eggs and 3 tablespoons water together until evenly combined to make the egg wash.

8. 8

   In a third bowl, combine the panko breadcrumbs and 1 teaspoon dried parsley.

9. 9

   Coat each potato ball evenly by dipping it first in the dry flour mixture, then in the egg wash, and finally in the seasoned panko. Press the breadcrumbs gently onto the surface so the coating adheres.

10. 10

    Heat enough frying oil in a deep, heavy pot to submerge the balls to 350°F (175°C). Use a thermometer to maintain the temperature.

11. 11

    Fry the coated potato balls in batches for 2–3 minutes, turning as needed, until the exterior is evenly golden brown and crisp. Avoid overcrowding the pot, which can lower the oil temperature.

12. 12

    Remove the fried cheese balls and drain them briefly on a paper towel-lined plate or a wire rack.

13. 13

    Sprinkle the hot cheese balls with the remaining 1/4 cup Parmesan cheese and serve immediately.

Notes

Serve immediately for the best crisp texture and melted cheese center. Keep the mozzarella fully enclosed in the potato mixture to prevent cheese from leaking during frying. The amount of oil used and absorbed will vary; oil for frying is therefore listed without a quantity.

Nutrition per serving

• appetizer
• snack
• fried
• crispy
• cheesy
• potato
• vegetarian
• party food