Imported from Instagram

Garlic Parmesan Cheese Balls

Name: Garlic Parmesan Cheese Balls
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 large Yukon gold potatoes (Peeled and cut into 2-inch cubes); 4 tbsp Cornstarch (For the potato filling); Salt (To taste; for the potato filling); 1 tbsp Garlic powder (For the potato filling); 1 tsp Black pepper powder (For the potato filling); 1 tsp Dried parsley (For the potato filling); 0.5 cup Freshly grated Parmesan cheese (For the potato filling); Frying oil (For frying); 8 oz Whole milk mozzarella cheese (Tillamook block, cut into small squares); 0.25 cup Parmesan cheese (For garnish); Water (For boiling the potatoes); 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 (Mixed with the breadcrumbs)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy breaded potato balls filled with melted mozzarella and seasoned with garlic, parsley, and Parmesan. They are deep-fried until golden brown and finished with additional Parmesan.

8 servings60 minAmerican

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Ingredients

4 large Yukon gold potatoes (Peeled and cut into 2-inch cubes)
4 tbsp Cornstarch (For the potato filling)
Salt (To taste; for the potato filling)
1 tbsp Garlic powder (For the potato filling)
1 tsp Black pepper powder (For the potato filling)
1 tsp Dried parsley (For the potato filling)
0.5 cup Freshly grated Parmesan cheese (For the potato filling)
Frying oil (For frying)
8 oz Whole milk mozzarella cheese (Tillamook block, cut into small squares)
0.25 cup Parmesan cheese (For garnish)
Water (For boiling the potatoes)
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 (Mixed with the breadcrumbs)

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 cornstarch, salt, garlic powder, black pepper powder, dried parsley, and freshly grated Parmesan cheese to the mashed potatoes.
5
Mix thoroughly until the potato mixture starts to form a dough.
6
Take some of the potato filling and flatten it. Place a square of mozzarella in the center.
7
Close the potato mixture around the mozzarella and shape it into a ball. Repeat with the remaining filling and cheese, then set the formed balls aside.
8
In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and garlic powder for the dry batter. Mix well and set aside.
9
In another bowl, whisk together the eggs and water to make the egg wash.
10
In a third bowl, combine the panko breadcrumbs and dried parsley.
11
Dip each potato ball in the dry batter, then in the egg wash, and finally in the panko mixture, coating each ball evenly.
12
Heat the frying oil to 350°F.
13
Fry the coated potato balls in batches for 2 to 3 minutes, or until they are golden brown and crispy.
14
Sprinkle additional Parmesan cheese over the fried potato balls before serving.
15
Serve and enjoy.

Notes

The source does not specify the amount of frying oil, the number of cheese balls produced, or an exact boiling time for the potatoes. Fry in batches as stated so the balls can brown evenly.