These Crispy Cheese Potato Balls are incredibly fun and satisfying to eat. The outside turns perfectly golden and crunchy, while the inside stays soft, fluffy, and filled with a gooey cheese pull. Pair them with your favorite dipping sauce for an appetizer that everyone will love. Whether you are hosting a party or bringing a dish to a gathering, these crispy, cheesy potato bites are guaranteed to be a hit.
Why You Will Love This Recipe
Texture – That perfect crunch gives way to a soft, fluffy center with a gooey, cheesy pull.
Simple Pantry Ingredients – Made with basic ingredients like potatoes, cornstarch, and seasonings you likely already have at home.
Popular Appetizer – Perfect for parties, game days, or family gatherings.
Ingredients
- 1 pound potatoes, peeled and chopped
- 2–3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder or garlic powder
- 1 teaspoon chopped parsley
- Mozzarella cheese block, cut into cubes.
- Oil for frying
Click on the images for the direct link to the tools/ingredients I used:
Crispy Cheesy Potato Balls Instructions
Bring a pot of water to a boil. Add the potatoes and cook for about 15 minutes, or until fork-tender.
Drain well and mash the potatoes until smooth.
Add the cornstarch, salt, black pepper, onion (or garlic) powder, and chopped parsley. Mix until a soft, dough-like texture forms.
Cut the mozzarella into small cubes.
Scoop a portion of the potato mixture, flatten it in your hand, place a cube of mozzarella in the center, and seal it completely. Roll into a smooth ball.
Heat oil to 350°F.
Fry the potato balls in batches until golden brown and crispy on the outside.
Remove and drain on paper towels. Serve warm for the best cheese pull.
Crispy Potato Cheesy Balls
Drain well, or the excess moisture will make the mixture too soft.
Mash until smooth to avoid lumps.
Seal the cheese properly. Any cracks can cause the cheese to spill during the frying process.
Chill in the fridge for 20 minutes before frying. This helps them maintain their shape.
Storage Tips
Freezer: Place the potato balls on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months.
Reheating: For best results, reheat in an air fryer at 350°F for 8–12 minutes, or until heated through and crispy.
Crispy Potato Cheese Balls
Ingredients
- * 1 pound potatoes peeled and chopped
- * 2–3 tablespoons cornstarch
- * ½ teaspoon salt
- * ½ teaspoon black pepper
- * ½ teaspoon onion powder or garlic powder
- * 1 teaspoon chopped parsley
- * Mozzarella cheese block cut into cubes.
- * Oil for frying
Instructions
- Bring a pot of water to a boil. Add the potatoes and cook for about 15 minutes, or until fork-tender.
- Drain well and mash the potatoes until smooth.
- Add the cornstarch, salt, black pepper, onion (or garlic) powder, and chopped parsley. Mix until a soft, dough-like texture forms.
- Cut the mozzarella into small cubes.
- Scoop a portion of the potato mixture, flatten it in your hand, place a cube of mozzarella in the center, and seal it completely. Roll into a smooth ball.
- Heat oil to 350°F.
- Fry the potato balls in batches until golden brown and crispy on the outside.
- Remove and drain on paper towels. Serve warm for the best cheese pull.
If you enjoyed this crispy cheesy potato ball recipe, you might also like my crispy potato smiley recipe.
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