cheesy potato balls

 

Ingredients:

For the potato mixture:

3 large potatoes (boiled and mashed)

1 cup shredded mozzarella cheese (or any cheese of choice)

2 tbsp chopped fresh parsley or cilantro (optional)

½ tsp garlic powder (optional)

½ tsp black pepper

½ tsp salt

½ tsp red chili flakes (optional)

2 tbsp cornstarch or all-purpose flour (to bind the mixture)

For coating:

½ cup all-purpose flour

2 eggs (beaten)

1 cup breadcrumbs (panko or regular)

Oil for deep frying

Instructions:

1. Prepare the potato mixture:

In a bowl, combine the mashed potatoes, salt, pepper, garlic powder, chili flakes, and cornstarch.

Mix well until the mixture holds together.

Take a small portion, flatten it, place a small piece of cheese in the center, and roll it into a ball, ensuring the cheese is fully covered.

2. Coat the balls:

Roll each potato ball in flour, dip it in beaten eggs, and then coat it with breadcrumbs.

Repeat for all the balls and place them on a tray.

For extra crispiness, repeat the egg and breadcrumb coating.

3. Chill:

Refrigerate the coated balls for 20-30 minutes to help them hold their shape while frying.

4. Fry the potato balls:

Heat oil in a deep pan over medium heat.

Fry the potato balls in batches until golden brown and crispy (about 3-4 minutes).

Remove and drain on paper towels to remove excess oil.

5. Serve:

Serve hot with ketchup, mayo, or your favorite dipping sauce.

Baking option:

Preheat oven to 400°F (200°C), place the coated potato balls on a baking sheet, spray with oil, and bake for 20-25 minutes until golden and crispy

Air fryer option:

Air fry at 375°F (190°C) for 15-20 minutes, shaking halfway through.

Enjoy your crispy, cheesy potato balls! Let me know if you want more variations.