Directions
- 1Peel and cut the potatoes into small chunks. Boil for 10-15 minutes in salt water until fork-tender.
- 2Mash the potatoes with a potato grater or masher until nice and smooth.
- 3Add salt to taste, pepper, garlic powder, and cornstarch to the mashed potatoes. Mix until everything is well combined.
- 4Take 2-3 tablespoons of the potato mixture and flatten it out by hand. Stuff with mozzarella cheese and close it by hand, making it a ball shape. Repeat with the remaining potato mixture.
- 5Prepare the dry batter by placing the panko bread crumbs in a shallow dish.
- 6Prepare the wet batter by whisking together the eggs, salt, and pepper in a separate shallow dish.
- 7Dip each potato ball into the wet batter, coating it completely, then roll it in the dry batter to coat. Place the coated potato ball on a plate or tray. Repeat with the remaining potato balls.
- 8Heat about 2-3 inches (5-7.5 cm) of oil in a deep frying pan or wok over medium-high heat. When the oil is hot, add a few potato balls (do not overcrowd) and fry until golden brown, about 3-4 minutes. Repeat with the remaining potato balls.
- 9Remove the fried potato balls from the oil and place them on a paper towel-lined plate to drain excess oil.
- 10Serve the crispy potato cheese balls hot with ranch dressing.
Ingredients
- 4 large Russet potatoes
- 0.33 cup cornstarch
- 1 to taste Salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 cup mozzarella cheese
- 1 cup panko bread crumbs
- 2 eggs
- 0.5 cup mayonnaise
- 0.33 cup buttermilk
- 2 tbsp sour cream
- 1 tbsp dried dill
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 to taste Salt
- 1 tsp lemon juice
Equipment
potato masherbowlplateshallow dishwhiskdeep frying pan or wokpaper towel
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