Crispy Potato Cheese Balls

24 mins
Serves 30
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Directions

  1. 1Peel and cut the potatoes into small chunks. Boil for 10-15 minutes in salt water until fork-tender.
  2. 2Peel and cut the potatoes into small chunks. Boil for 10-15 minutes in salt water until fork-tender.
  3. 3Peel and cut the potatoes into small chunks. Boil for 10-15 minutes in salt water until fork-tender.
  4. 4Mash the potatoes with a potato grater or masher until nice and smooth.
  5. 5Mash the potatoes with a potato grater or masher until nice and smooth.
  6. 6Mash the potatoes with a potato grater or masher until nice and smooth.
  7. 7Add salt to taste, pepper, garlic powder, and cornstarch to the mashed potatoes. Mix until everything is well combined.
  8. 8Add salt to taste, pepper, garlic powder, and cornstarch to the mashed potatoes. Mix until everything is well combined.
  9. 9Add salt to taste, pepper, garlic powder, and cornstarch to the mashed potatoes. Mix until everything is well combined.
  10. 10Take 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.
  11. 11Take 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.
  12. 12Take 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.
  13. 13Prepare the dry batter by placing the panko bread crumbs in a shallow dish.
  14. 14Prepare the dry batter by placing the panko bread crumbs in a shallow dish.
  15. 15Prepare the dry batter by placing the panko bread crumbs in a shallow dish.
  16. 16Prepare the wet batter by whisking together the eggs, salt, and pepper in a separate shallow dish.
  17. 17Prepare the wet batter by whisking together the eggs, salt, and pepper in a separate shallow dish.
  18. 18Prepare the wet batter by whisking together the eggs, salt, and pepper in a separate shallow dish.
  19. 19Dip 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.
  20. 20Dip 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.
  21. 21Dip 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.
  22. 22Heat 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.
  23. 23Heat 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.
  24. 24Heat 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.
  25. 25Remove the fried potato balls from the oil and place them on a paper towel-lined plate to drain excess oil.
  26. 26Remove the fried potato balls from the oil and place them on a paper towel-lined plate to drain excess oil.
  27. 27Remove the fried potato balls from the oil and place them on a paper towel-lined plate to drain excess oil.
  28. 28Serve the crispy potato cheese balls hot with ranch dressing.
  29. 29Serve the crispy potato cheese balls hot with ranch dressing.
  30. 30Serve the crispy potato cheese balls hot with ranch dressing.

Ingredients

  • 4 large Russet potatoes
  • 4 large Russet potatoes
  • 4 large Russet potatoes
  • 0.33 cup cornstarch
  • 0.33 cup cornstarch
  • 0.33 cup cornstarch
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 cup mozzarella cheese
  • 1 cup mozzarella cheese
  • 1 cup mozzarella cheese
  • 1 cup panko bread crumbs
  • 1 cup panko bread crumbs
  • 1 cup panko bread crumbs
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.33 cup buttermilk
  • 0.33 cup buttermilk
  • 0.33 cup buttermilk
  • 2 tbsp sour cream
  • 2 tbsp sour cream
  • 2 tbsp sour cream
  • 1 tbsp dried dill
  • 1 tbsp dried dill
  • 1 tbsp dried dill
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice

Equipment

potato masherbowlplateshallow dishwhiskdeep frying pan or wokpaper towel