Crispy Potato Cheese Balls
Posted on: February 12, 2023. Updated on: July 2, 2023.
by Carolina Gelen
These cheese balls are a deliciously crispy on the outside and full of cheesy savory goodness on the inside. Feel free to add additional spices of what you love most to the potatoes. I was going to add some jalapeño because I love spice but sometimes you just want to stick with a classic combination, so I added scallions. They are a party snack appetizer almost everyone will love.
- Bring a large pot of water to a boil. Season with a heavy pinch of salt. Boil the potatoes until fork tender, for 15 to 20 minutes, depending on their size.
- Remove the skin off the potatoes. Coarsely grate the potatoes in large bowl. Add the grated cheeses, a big pinch of salt, pepper, scallions (or shallots), sour cream. Mix to combine. Grab a small handful of the mixture, and press it into a ball using your hands. Flatten, add the mozzarella cube in the middle and form the mixture into a ball. Repeat until you’re out of the potato mixture.
- Prepare your dredging station: add the eggs, flour, crushed cornflakes to 3 separate trays or plates. Mix or whisk the eggs until the egg yolks and whites are combined. Season the flour with garlic powder, cayenne and a pinch of salt.
- Coat each ball in flour, then egg, then cornflakes and set aside. Repeat until all balls have been coated. Add more flour, eggs or cornflakes as needed.
- Heat an oil bath (enough oil to cover the potato balls) in a medium pot, over medium heat, to 350°F (175°C).
- Add each ball to the hot oil and fry until golden all over, for 3 to 5 minutes. Lower the heat as needed. Drain the excess oil on a paper towel and allow the potato balls to rest on a cooling rack.
- Blend all the sauce ingredients in a food processor until smooth.
- Serve right away, while the potato balls are still hot.
Crispy Potato Cheese Balls
Servings: 4 to 6
Prep: 40min
Cook: 10min
Total: 50min
Ingredients
Potato Cheese Balls
- 700 g to 1 kg medium Russet potatoes, about 3 medium potatoes
- 4 oz (113 g) sharp cheddar cheese, coarsely grated
- 7 oz (200 g) low-moisture mozzarella cheese, coarsely grated
- 5 oz (150 g) low-moisture mozzarella, cubed, if you want to stuff the potato balls with cheese, this is optional
- 1/2 cup (100 g) sour cream
- 3 shallots or 6 scallions, finely chopped
- 1/2 cup flour, plus more as needed
- 3 eggs, plus more as needed
- 3 cups (100 g) cornflakes, crushed, plus more as needed
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne
- Kosher salt and black pepper
- Neutral oil for frying
Dipping Sauce
- 3 springs parsley
- 3 springs cilantro
- 3 springs dill
- 2 scallions
- 1 jalapeño
- The juice of 1 lime
- A dollop of sour cream
- Kosher salt
Instructions
- Bring a large pot of water to a boil. Season with a heavy pinch of salt. Boil the potatoes until fork tender, for 15 to 20 minutes, depending on their size.
- Remove the skin off the potatoes. Coarsely grate the potatoes in large bowl. Add the grated cheeses, a big pinch of salt, pepper, scallions (or shallots), sour cream. Mix to combine. Grab a small handful of the mixture, and press it into a ball using your hands. Flatten, add the mozzarella cube in the middle and form the mixture into a ball. Repeat until you’re out of the potato mixture.
- Prepare your dredging station: add the eggs, flour, crushed cornflakes to 3 separate trays or plates. Mix or whisk the eggs until the egg yolks and whites are combined. Season the flour with garlic powder, cayenne and a pinch of salt.
- Coat each ball in flour, then egg, then cornflakes and set aside. Repeat until all balls have been coated. Add more flour, eggs or cornflakes as needed.
- Heat an oil bath (enough oil to cover the potato balls) in a medium pot, over medium heat, to 350°F (175°C).
- Add each ball to the hot oil and fry until golden all over, for 3 to 5 minutes. Lower the heat as needed. Drain the excess oil on a paper towel and allow the potato balls to rest on a cooling rack.
- Blend all the sauce ingredients in a food processor until smooth.
- Serve right away, while the potato balls are still hot.
