Crispy Potato Cheese Balls
Directions
- 1Peel and cube the potatoes for even cooking.
- 2Boil the potatoes in a pot of salted water for 10-15 minutes or until fork-tender.
- 3Drain the potatoes well, then mash until smooth and lump-free.
- 4In a mixing bowl, combine the mashed potatoes with grated Emmental cheese, cornstarch, fresh parsley, salt, and pepper.
- 5Stir until everything is well incorporated for a creamy yet firm texture.
- 6Scoop about 1 tablespoon of the potato mixture and flatten it in your palm.
- 7Place a mozzarella cube in the center and carefully wrap the potato mixture around it, forming a ball.
- 8Repeat until all the mixture is used.
- 9In a small bowl, whisk the egg with minced garlic.
- 10In a separate bowl, place the crushed cornflakes.
- 11Dip each potato ball into the egg mixture, ensuring full coverage.
- 12Roll each potato ball in the cornflakes, pressing gently so the coating sticks well.
- 13Heat sunflower oil in a deep skillet or heavy-bottomed pan to 350°F (175°C).
- 14Fry the potato cheese balls in batches, turning occasionally, until they are crispy and golden brown (about 2-3 minutes).
- 15Use a slotted spoon to transfer the fried cheese balls to a paper towel-lined plate to remove excess oil.
- 16While still hot, sprinkle with grated Parmesan cheese and a pinch of Italian herbs for extra flavor.
- 17Serve immediately and enjoy!
Ingredients
- 10.5 oz potatoes, peeled and cubed
- 3.5 oz Emmental cheese, grated
- 1.5 oz mozzarella cheese, cut into small cubes
- 2 tablespoons cornstarch
- 2 tablespoons fresh parsley, finely chopped
- Salt and pepper
- 1 large egg
- 2 cloves garlic, minced
- 1 cup cornflakes, crushed into fine crumbs
- 1 cup sunflower oil, for frying
- Grated Parmesan cheese, for extra cheesiness
- Italian herbs (oregano, thyme, basil), for added flavor
Equipment
potmixing bowldeep skilletheavy-bottomed panslotted spoonpaper towel-lined platesmall bowl
Tips
- Use fresh, starchy potatoes like Russet or Yukon Gold for the best texture.
- Be sure to peel and cube potatoes before boiling to ensure even cooking.
- A small amount of cornstarch helps bind the potato mixture together.
- Freshly minced garlic infuses the coating with an aromatic kick.
- Crushed cornflakes provide an extra crispy coating.
- Sunflower oil is perfect for deep frying due to its neutral flavor and high smoke point.
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