Crispy Potato Cheese Balls

30 mins
Serves 6
https://sweetfamilymeals.com/recipe/crispy-potato-cheese-balls/

Directions

  1. 1Peel and cube the potatoes for even cooking.
  2. 2Boil the potatoes in a pot of salted water for 10-15 minutes or until fork-tender.
  3. 3Drain the potatoes well, then mash until smooth and lump-free.
  4. 4In a mixing bowl, combine the mashed potatoes with grated Emmental cheese, cornstarch, fresh parsley, salt, and pepper.
  5. 5Stir until everything is well incorporated for a creamy yet firm texture.
  6. 6Scoop about 1 tablespoon of the potato mixture and flatten it in your palm.
  7. 7Place a mozzarella cube in the center and carefully wrap the potato mixture around it, forming a ball.
  8. 8Repeat until all the mixture is used.
  9. 9In a small bowl, whisk the egg with minced garlic.
  10. 10In a separate bowl, place the crushed cornflakes.
  11. 11Dip each potato ball into the egg mixture, ensuring full coverage.
  12. 12Roll each potato ball in the cornflakes, pressing gently so the coating sticks well.
  13. 13Heat sunflower oil in a deep skillet or heavy-bottomed pan to 350°F (175°C).
  14. 14Fry the potato cheese balls in batches, turning occasionally, until they are crispy and golden brown (about 2-3 minutes).
  15. 15Use a slotted spoon to transfer the fried cheese balls to a paper towel-lined plate to remove excess oil.
  16. 16While still hot, sprinkle with grated Parmesan cheese and a pinch of Italian herbs for extra flavor.
  17. 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.