Korean Cheese Balls

Ingredients

• 2 Russet potatoes (Medium; peeled and cubed)
• 150 g Mozzarella cheese (Cut into small cubes for filling)
• 0.5 cup All-purpose flour (For the dough and coating)
• 2 tbsp Cornstarch (Helps create a crisp exterior)
• 1 tbsp Granulated sugar (Optional, for the lightly sweet Korean-style finish)
• 0.5 tsp Fine salt (Plus more for the potato cooking water if desired)
• 1 Egg (Beaten for coating)
• 1 cup Panko breadcrumbs (For coating)
• 4 cup Neutral frying oil (Such as canola or vegetable oil; the exact amount absorbed will vary)

Steps

1. 1

   Place the peeled, cubed potatoes in a saucepan, cover with water, and bring to a boil. Cook until completely tender when pierced with a fork, about 12–15 minutes. Drain thoroughly and let the potatoes steam-dry for a few minutes.

2. 2

   Mash the warm potatoes until smooth. Allow them to cool slightly so they are comfortable to handle, but do not let them become cold and firm.

3. 3

   Add the flour, cornstarch, sugar, and salt to the mashed potatoes. Mix until a soft, cohesive dough forms. If the dough is sticky, add a small additional amount of flour; avoid adding too much, which can make the cheese balls dense.

4. 4

   Divide the dough into approximately 12 portions. Flatten one portion in your palm, place a cube of mozzarella in the center, and wrap the dough completely around the cheese. Pinch the seam closed and roll gently into a smooth ball. Repeat with the remaining dough and cheese.

5. 5

   Set up a breading station with the beaten egg in one bowl and the panko breadcrumbs in another. Dip each cheese ball in egg, letting the excess drip off, then roll it thoroughly in panko. Press the crumbs gently onto the surface so there are no exposed seams.

6. 6

   Pour the frying oil into a heavy pot or deep skillet to a depth of about 5 cm / 2 inches. Heat it to 170–175°C / 340–350°F. The oil should shimmer, and a breadcrumb dropped into it should sizzle immediately without burning.

7. 7

   Add the coated cheese balls in batches, taking care not to overcrowd the pot. Fry for about 3–4 minutes, turning occasionally, until evenly golden brown and crisp.

8. 8

   Transfer the fried cheese balls to a wire rack or paper towels to drain. Let them cool for a few minutes, then serve while warm and the mozzarella is still melted. Add a light sprinkle of sugar if a sweeter Korean street-food-style finish is desired.

Notes

The provided description and transcript identify only Korean cheese balls and do not include a written recipe, quantities, or visible cooking instructions. Ingredients, quantities, and method are therefore an informed reconstruction and should not be treated as the author's exact recipe. Use caution when biting into freshly fried cheese balls because the melted center can be very hot.

Nutrition per serving

• appetizer
• snack
• East Asian-inspired
• fried
• cheese
• vegetarian