Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesy Parmesan Potato Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Archersfood
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 14 potato balls
  • Category: appetizer
  • Method: frying
  • Cuisine: american

Description

Crispy on the outside, soft and gooey on the inside, these Cheesy Parmesan Potato Balls are the perfect appetizer for game day, family gatherings, or a weekend treat. Made with leftover potatoes, Parmesan, mozzarella, and a golden breadcrumb coating, they’re easy to make and absolutely irresistible.

Ingredients

For the mashed potatoes:

  • 800 grams cooked potatoes (about 5–6 medium) (about 5 cups mashed)
  • 70 grams Parmesan cheese (about ¾ cup grated)
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • ½ teaspoon salt

For the stuffing:

  • 50 grams mozzarella cheese, (½ cup cubed)

For the coating:

  • 1 egg, beaten
  • 5 tablespoons cornstarch
  • Breadcrumbs

For frying:

  • Sunflower oil (fill the pan halfway)

For decorating:

  • Freshly chopped parsley
  • Extra Parmesan cheese

Instructions

  1. Peel, wash, and cut the cooked potatoes into even pieces. Mash them with Parmesan, butter, garlic powder, and salt until smooth.

  2. Using a cookie or ice cream scoop, portion the mashed potatoes. Place a cube of mozzarella in the center of each scoop, then cover with more mashed potato and shape into a smooth ball.

  3. Roll each ball first in cornstarch, then dip in the beaten egg, and coat evenly with breadcrumbs.

  4. Optional: Freeze the coated balls for a few minutes to help them hold their shape while frying.

  5. Heat sunflower oil in a pan, filling it halfway, and fry the balls in batches until golden brown and crispy.

  6. Transfer the fried balls onto paper towels to remove excess oil.

  7. Sprinkle with freshly chopped parsley and extra Parmesan before serving.

Equipment

Notes

  • Let mashed potatoes cool slightly before shaping.

  • If the potatoes feel wet, add a tablespoon of cornstarch.

  • Serve immediately for the crispiest texture, or pair with your favorite spicy dip.

  • Use room-temperature mashed potatoes to make shaping easier.

  • Double-coat with egg and breadcrumbs for extra crunch.

  • Fry in small batches so the oil stays hot and the balls crisp up perfectly.

  • Drain on paper towels to remove excess oil.

  • Experiment with spices in the mash or coating for extra flavor.

Do you love this recipe?

Pin it to your Pinterest!

Find it online: https://archersfood.com/cheesy-parmesan-potato-balls/