Garlic Parmesan Cheese Balls

Ingredients

• 4 Yukon gold potatoes (Large; peeled and cut into 2-inch cubes)
• 4 tbsp Cornstarch (For the potato filling)
• Salt (To taste; for the potato filling and salted cooking 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 Mozzarella cheese block (Cut into small squares for 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 mixture)
• 3 tbsp Water (For the egg wash mixture)
• 1 cup Panko breadcrumbs (For coating)
• 1 tsp Dried parsley (For the breadcrumbs)
• Oil (For frying)
• 0.25 cup Parmesan cheese (For garnish)

Steps

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add the 4 tablespoons cornstarch, salt, 1 tablespoon garlic powder, 1 teaspoon black pepper powder, 1 teaspoon dried parsley, and 1/2 cup freshly grated Parmesan. Mix thoroughly until the mixture begins to form a dough.

5. 5

   Take a portion of the potato filling and flatten it. Place a square of mozzarella in the center, then close the potato mixture around the cheese to form a ball. Repeat with the remaining filling and set the balls aside.

6. 6

   In a separate bowl, combine the all-purpose flour, 1 tablespoon cornstarch, salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder for the dry batter. Mix well and set aside.

7. 7

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

8. 8

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

9. 9

   Dip each potato ball in the dry batter, then in the egg wash, and finally in the panko mixture. Coat each ball evenly at every stage.

10. 10

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

11. 11

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

12. 12

    Sprinkle the finished cheese balls with the remaining Parmesan cheese before serving.

Notes

The source does not specify the amount of frying oil required or the number of cheese balls produced. The dry-batter method repeats “flour”; it was interpreted as the listed all-purpose flour plus cornstarch.

Nutrition per serving

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