Korean Cheese Balls

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.

   Start 15-minute timer
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 (350–350 °F) / 340–350°F (170–180 °C). 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.

   Start 4-minute timer
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.