Cheesy Garlic Parmesan Potato Balls

Ingredients

• 4 Yukon Gold potatoes (Large; peeled and cut into 2-inch cubes)
• 4 tbsp Cornstarch (For the potato filling)
• Salt (To taste; used in the potato mixture and boiling water)
• 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)
• 8 oz Whole-milk mozzarella cheese block (Cut into small squares for the filling)
• 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)
• Oil (For frying)
• 0.25 cup Parmesan cheese (For garnish)

Steps

1. 1

   Peel the Yukon Gold potatoes and cut them into 2-inch cubes.

2. 2

   Boil the potato cubes in salted water until they are fork-tender.

3. 3

   Transfer the cooked potatoes to a mixing bowl and mash them.

4. 4

   Add the cornstarch, salt, garlic powder, black pepper, dried parsley, and freshly grated Parmesan to the mashed potatoes.

5. 5

   Mix thoroughly until the potato mixture begins to form a dough.

6. 6

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

7. 7

   Close the potato mixture around the mozzarella and shape it into a ball. Repeat with the remaining filling and mozzarella, then set the potato balls aside.

8. 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. 9

   In another bowl, whisk together the eggs and water to make the egg wash.

10. 10

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

11. 11

    Dip each potato ball in the dry batter, coating it evenly.

12. 12

    Dip the floured potato ball into the egg wash.

13. 13

    Transfer it to the panko mixture and coat it evenly with breadcrumbs. Repeat with the remaining potato balls.

14. 14

    Heat the frying oil to 350°F (175°C).

15. 15

    Fry the potato balls in batches for 2 to 3 minutes, or until they are golden brown and crispy.

16. 16

    Sprinkle the fried potato balls with the Parmesan reserved for garnish before serving.

Notes

The source does not specify the amount of salt or frying oil, nor the number or size of potato balls. Fry in batches as stated, avoiding overcrowding. The source lists “all-purpose flour, flour” in the dry-batter method; this was interpreted as a duplicated reference to the listed all-purpose flour.

Nutrition per serving

• appetizer
• snack
• vegetarian
• fried
• crispy
• cheese-filled
• potato
• party food