Introduction:
Cheesy potato balls are the ultimate comfort food, combining the creamy goodness of mashed potatoes with the irresistible melt of cheese. These golden, crispy bites are packed with flavor and make for a delicious appetizer or a side dish at any meal. Whether you’re hosting a party or just craving something savory, cheesy potato balls are sure to be a crowd-pleaser. The best part? They’re simple to make and can be enjoyed by people of all ages. This recipe is perfect for anyone looking to elevate their potato game with a cheesy twist!
Ingredients:
3 large potatoes, peeled and boiled
1 cup shredded cheddar cheese (or cheese of choice)
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs (plus extra for coating)
1 egg
2 tablespoons butter, melted
1 teaspoon garlic powder
Salt and pepper, to taste
1/4 teaspoon dried parsley (optional)
Oil for frying (vegetable or canola oil works well)
Instructions:
Prepare the Potatoes:
Begin by boiling the potatoes until tender, about 15-20 minutes. Once cooked, drain and mash them thoroughly, removing any lumps.
Make the Mixture:
In a large mixing bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, melted butter, garlic powder, salt, and pepper. Mix well until everything is fully incorporated.
Shape the Potato Balls:
Take small portions of the potato mixture and roll them into small balls, about 1 to 1.5 inches in diameter. If you want to add extra cheese in the center, simply make a small indentation in the ball and place a piece of cheese before sealing it.
Coat the Balls:
Roll the potato balls in breadcrumbs until fully coated. This will give them a crispy exterior once fried.
Fry the Potato Balls:
Heat oil in a deep pan or skillet over medium heat. Once the oil is hot (around 350°F or 175°C), carefully drop the potato balls into the oil, frying them in batches. Fry until they are golden brown and crispy, about 3-4 minutes per batch.
Drain and Serve:
Remove the cheesy potato balls from the oil and drain on paper towels to remove excess oil. Serve immediately while they’re still hot and crispy.
Tips for Serving and Storing:
Serving Suggestions:
These cheesy potato balls are perfect on their own or paired with a dipping sauce. Try a side of ranch, ketchup, or even a spicy sriracha mayo for extra flavor. They also make a great side dish with a simple salad or main course like grilled chicken or burgers.
Storage:
If you have leftovers, store the cheesy potato balls in an airtight container in the fridge for up to 2 days. To reheat, simply bake them in the oven at 350°F (175°C) for 10-15 minutes to crisp them up again.
Make Ahead:
You can prepare the potato balls ahead of time and refrigerate them before frying. Just form the balls, coat them, and store them on a baking sheet lined with parchment paper. Once ready to serve, fry them as directed. They can also be frozen before frying for up to a month.
Variants:
Bacon Cheesy Potato Balls:
Add some crispy bacon bits to the potato mixture for an added layer of smoky flavor. This variation pairs perfectly with the creamy cheese and mashed potatoes.
Spicy Cheesy Potato Balls:
For those who like a kick, try adding a teaspoon of chili powder, paprika, or chopped jalapeños to the mixture. This gives the potato balls a spicy, zesty twist.
Vegetarian Cheesy Potato Balls:
For a lighter option, you can skip the cheese in the center and use a mix of vegetables like sautéed onions, bell peppers, or spinach for a flavorful filling.
Baked Cheesy Potato Balls:
For a healthier twist, bake the potato balls instead of frying them. Preheat the oven to 375°F (190°C), place the balls on a lined baking sheet, and bake for 20-25 minutes, flipping halfway through.
FAQ:
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