Description

Golden and crunchy on the outside, creamy and cheesy on the inside—these crispy fried mashed potato balls feature a molten mozzarella center, seasoned mashed potatoes, and a double cracker coating for maximum crunch. Perfect as a snack, appetizer, or party bite.

Ingredients

500 g potatoes (2–3 Russet or Yukon Gold), peeled and cubed

113 g (4 oz) cream cheese, room temperature

1/3 cup shredded cheddar cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon chili flakes

1 teaspoon garlic powder

2–4 tablespoons all-purpose flour (adjust as needed)

2 tablespoons chopped fresh parsley

1 1/4 cups crushed salted crackers

1/4 cup shredded parmesan cheese

1/2 teaspoon chili flakes (for coating)

1 block (8 oz) mozzarella cheese, cut into large cubes (about 3/4 inch each)

2 large eggs, beaten

Vegetable oil, for frying

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Instructions

Cook and Mash Potatoes: Boil potatoes in water until just tender. Drain well and mash until smooth.
Mix the Filling: Add cream cheese, cheddar, salt, pepper, chili flakes, garlic powder, parsley, and flour to mashed potatoes. Mix until combined. Chill for 30 minutes if too sticky.
Shape the Balls: Scoop about 2 inches of potato mixture, flatten slightly, place mozzarella cube in the center, and shape into a ball. Repeat to make about 10 balls. Freeze for 30 minutes.
Prepare Coating: Mix crushed crackers, parmesan, and chili flakes in one bowl; beat eggs in another.
Coat the Balls: Dip each ball in egg, then cracker mix, then egg again, and cracker mix again for a double coat. Chill while heating oil.
Fry: Heat 2 inches of oil to 165°C (330°F). Fry balls in batches for 6–8 minutes, turning gently. Drain on paper towels.
Serve: Enjoy hot with your favorite dipping sauce.

Notes

Use leftover mashed potatoes if they’re thick enough to hold shape.
Swap mozzarella for pepper jack for a spicy version.
Use panko breadcrumbs instead of crackers for lighter crunch.
Add bacon bits or chopped jalapeños to potato mix for extra flavor.
Sweet potatoes make a great alternative for an earthier flavor.
To bake instead of fry, cook at 200°C (400°F) for 20–25 minutes, flipping halfway.

Prep Time: 30 minutes (plus 30 minutes chilling)
Cook Time: 20–25 minutes
Category: Snack, Appetizer
Method: Deep Frying
Cuisine: American

Nutrition

Serving Size: 1 potato ball
Calories: 210 kcal
Sugar: 1 g
Sodium: 270 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 40 mg