Cheesy Garlic Parmesan Potato Balls

Steps

1. 1

   Boil the peeled and sliced potatoes in salted water until fork-tender, about 12–15 minutes.

   Start 15-minute timer
2. 2

   Drain the potatoes and mash them until smooth.

3. 3

   Stir in the cornstarch, garlic powder, onion powder, cayenne powder (if using), Parmesan, parsley, salt, and pepper.

4. 4

   Mix well until the mixture is creamy but firm. Let it cool slightly.

5. 5

   Scoop about 1½ tablespoons of the mashed potato mixture into your hand.

6. 6

   Flatten the mixture slightly, place a small cube or pinch of mozzarella inside, then roll it back into a ball to seal the cheese inside.

7. 7

   Place the prepared potato balls in the fridge for 30-45 minutes to firm up.

   Start 30-minute timer
8. 8

   Prepare the dredge: whisk the eggs with a splash of water and season with salt and pepper in one bowl. In another bowl, combine panko bread crumbs, Parmesan, parsley, and garlic powder.

9. 9

   Roll each chilled ball in flour, then dip into the beaten egg mixture.

10. 10

    Coat the balls in the breadcrumb mixture. For extra crunch, repeat the egg and breadcrumb coating a second time.

11. 11

    Heat oil in a deep pan or fryer to 350°F (180 °C) (175°C (350 °F)).

12. 12

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

    Start 3-minute timer
13. 13

    Drain the fried balls on a wire rack to maintain crispiness.

14. 14

    Sprinkle with extra Parmesan and fresh parsley before serving.