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A close-up of golden-brown potato cheese balls on a serving plate.

Classic Crispy Potato Cheese Balls

These Classic Crispy Potato Cheese Balls are a delightful appetizer, featuring perfectly seasoned mashed potatoes mixed with gooey melted cheese, all fried to a golden, crispy perfection. Perfect for parties or as a satisfying snack.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • potato ricer or sturdy masher
  • deep pot or Dutch oven
  • cooking thermometer
  • slotted spoon

Ingredients
  

Main Ingredients

  • 1 lb (450g) Russet or Yukon Gold potatoes
  • 1 cup (112g) shredded mozzarella cheese (or a blend with cheddar)
  • 2 tablespoons cornstarch or all-purpose flour

Seasoning & Frying

  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red chili flakes optional
  • 3-4 cups vegetable, canola, or sunflower oil for frying

Instructions
 

Preparation

  • Peel and cut potatoes into chunks, then boil them in salted water until very tender but not mushy. Drain the potatoes completely and let them steam dry for a few minutes to remove excess moisture.
  • Immediately mash the cooked potatoes until they are absolutely smooth, using a potato ricer or sturdy masher, avoiding a food processor.

Mixing and Shaping

  • Add shredded cheese, cornstarch or flour, salt, pepper, garlic powder, and optional chili flakes to the warm mashed potatoes. Gently mix until just combined.
  • Allow the potato mixture to cool completely, then refrigerate for at least 30 minutes. Once chilled, roll spoonfuls into uniform 1 to 1.5-inch balls, dampening hands if the mixture is sticky.
  • Arrange the formed potato balls on a parchment-lined plate or baking sheet and freeze them for at least 15-20 minutes to solidify.

Frying

  • Heat 3-4 cups of vegetable, canola, or sunflower oil in a deep pot to 350-375°F (175-190°C), verifying with a cooking thermometer.
  • Carefully lower a few potato balls into the hot oil with a slotted spoon; fry for 3-5 minutes, turning occasionally, until golden brown and crispy, without overcrowding the pot.

Serving

  • Remove fried potato balls with a slotted spoon and transfer immediately to a paper towel-lined plate to drain excess oil. Serve hot.

Notes

For extra crispiness, consider a double-frying method by frying once until lightly golden, then removing and frying again at a slightly higher temperature (e.g., 385°F) for a final crisp just before serving.