Crispy Fried Mashed Potato Balls
These crispy mashed potato balls are a cheesy, golden delight with a creamy interior and a crunchy cracker coating. Perfect as an appetizer, snack, or party treat, these deep-fried potato bites will be a hit at any gathering!
Ingredients
- Mashed Potato Filling:
- 500 g potatoes 2-3 Russet or Yukon Gold
- 4 oz cream cheese room temperature (113g)
- ⅓ cup shredded cheddar cheese
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp chili flakes
- 1 tsp garlic powder
- 2-4 tbsp all-purpose flour
- 2 tbsp chopped fresh parsley
- Crispy Coating:
- 1 ¼ cup crushed crackers original, salted flavor
- ¼ cup shredded Parmesan cheese
- ½ tsp chili flakes
- Assembly:
- 1 8 oz block of mozzarella cheese cut into ¾” cubes
- 2 large eggs
- Frying:
- Vegetable oil
Instructions
- Boil the potatoes: Peel and cube the potatoes. Boil in water until just tender, then drain.
- Mash & mix: Transfer to a bowl and mash. Mix in cream cheese, cheddar cheese, salt, pepper, chili flakes, garlic powder, parsley, and flour. Adjust flour as needed to form a manageable dough.
- Chill the mixture: If too sticky, refrigerate for 30 minutes.
- Form the balls: Use a 2” scoop to portion the potato mixture. Press a mozzarella cube into the center, ensuring an even coating of potato around it. Repeat for all balls (10 total).
- Freeze: Place on a parchment-lined tray and freeze for 30 minutes.
- Prepare coatings:
- In one bowl, mix crushed crackers, Parmesan, and chili flakes.
- In another bowl, whisk the eggs.
- Double coat the potato balls: Dip each ball into egg, then cracker mixture, then egg again, and finish with another cracker coating. Press the crumbs in gently. Refrigerate while heating oil.
- Heat oil: In a heavy-bottomed skillet, heat 2 inches of oil to 330°F (165°C).
- Fry in batches: Cook 6-8 minutes, turning occasionally for even browning. Avoid overheating to prevent bursting.
- Drain & serve: Dab excess oil with a paper towel and serve hot with your favorite dipping sauce!