If you’re searching for the perfect snack recipe to wow your guests on game day or simply satisfy your cheesy cravings, look no further than these Potato Cheese Balls! Crispy on the outside, gooey and melty on the inside—these bite-sized delights are everything you want in a comfort food snack. Whether you’re hosting a party or just want a fun new way to serve potatoes, this recipe brings the crunch, the flavor, and the cheesy pull that makes every bite irresistible. Trust us—once you try these Potato Cheese Balls, you’ll be making them on repeat!
Why You’ll Love These Potato Cheese Balls
- Crispy on the Outside: Golden brown and perfectly crunchy thanks to a panko coating.
- Cheesy in the Center: Melty mozzarella inside each ball adds the perfect surprise.
- Crowd-Pleaser: A hit at parties, game nights, or whenever you’re in the mood for a crave-worthy snack.
- Easy to Customize: Add herbs, spices, or serve with your favorite dip!
This snack recipe is also great for meal prepping—just shape the balls ahead of time, freeze, and fry when you’re ready.
Ingredients You’ll Need To Make Potato Cheese Balls
Here’s everything you need to make 8 delicious Potato Cheese Balls:
- 1 lb Russet potatoes, peeled and cut into 1-inch chunks
- 1 tbsp melted butter
- 1 tsp granulated sugar
- 1/2 tsp salt
- 4 1/2 tsp cornstarch
- 8 oz mozzarella cheese, cut into 8 cubes (about 1 inch each)
- 1/4 cup all-purpose flour
- 1 large egg, whisked
- 1 cup panko breadcrumbs
- Vegetable oil, for shallow frying
- Fresh chives, finely chopped (for garnish)
How to Make Crispy Potato Cheese Balls
1. Cook the Potatoes
Place potato chunks in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to medium-low and simmer for 15–20 minutes or until fork-tender.
2. Mash & Mix
Drain the potatoes well and mash until smooth. Mix in the melted butter, sugar, salt, and cornstarch until everything is well combined.
3. Form the Balls
Divide the potato mixture into 8 equal portions. Flatten each into a patty, place a cube of mozzarella in the center, and carefully shape back into a ball to enclose the cheese.
4. Coat for Crunch
Set up three bowls: Bowl 1: All-purpose flour; Bowl 2: Whisked egg; Bowl 3: Panko breadcrumbs.
Dredge each ball in flour, dip into egg, and roll in panko until fully coated.
5. Fry Until Golden
Heat about 1 inch of vegetable oil in a deep skillet to 350°F. Fry the potato cheese balls in batches, about 5 minutes each, or until golden brown and crispy. Drain on paper towels.
6. Garnish & Serve
Let the cheese balls rest for 5 minutes, then sprinkle with chopped fresh chives. Serve warm with your favorite dipping sauce.
Pro Tips & Serving Suggestions
- Make it Spicy: Add a pinch of chili flakes or cayenne pepper to the potato mix.
- Dip It Good: Serve with marinara, ranch, or a spicy gochujang-kissed dipping sauce.
- Freeze Ahead: Shape and coat the balls, then freeze. Fry directly from frozen, adding 1–2 extra minutes to the cook time.
- Perfect for Leftovers: Got leftover mashed potatoes? Use them as your base for a quick shortcut!
More Delicious Snack Recipes You’ll Love
- Bacon Cheese Popper Balls
- Cheesy Broccoli Balls Recipe
- Cheesy Onion Crisps Recipe
- Crispy Breakfast Potatoes Recipe
Conclusion
These Potato Cheese Balls are the ultimate snack recipe for when you want something crunchy, melty, and totally satisfying. Whether you’re prepping for a party or just need a cheesy comfort food fix, these golden bites won’t disappoint.
So go ahead—pin this recipe, save it for later, and get ready to impress everyone with these crispy, cheesy potato balls!
Potato Cheese Balls
Ingredients
- 1 lb Russet potatoes peeled and cut into 1-inch chunks
- 1 tbsp melted butter
- 1 tsp granulated sugar
- 1/2 tsp salt
- 4 1/2 tsp cornstarch
- 8 oz mozzarella cheese cut into 8 cubes (about 1 inch each)
- 1/4 cup all-purpose flour
- 1 large egg whisked
- 1 cup panko breadcrumbs
- Vegetable oil for shallow frying
- Fresh chives finely chopped (for garnish)
Instructions
- Cook the Potatoes: Place potato chunks in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to medium-low and simmer for 15–20 minutes or until fork-tender.
- Mash & Mix: Drain the potatoes well and mash until smooth. Mix in the melted butter, sugar, salt, and cornstarch until everything is well combined.
- Form the Balls: Divide the potato mixture into 8 equal portions. Flatten each into a patty, place a cube of mozzarella in the center, and carefully shape back into a ball to enclose the cheese.
- Coat for Crunch: Set up three bowls: Bowl 1: All-purpose flour; Bowl 2: Whisked egg; Bowl 3: Panko breadcrumbs. Dredge each ball in flour, dip into egg, and roll in panko until fully coated.
- Fry Until Golden: Heat about 1 inch of vegetable oil in a deep skillet to 350°F. Fry the potato cheese balls in batches, about 5 minutes each, or until golden brown and crispy. Drain on paper towels.
- Garnish & Serve: Let the cheese balls rest for 5 minutes, then sprinkle with chopped fresh chives. Serve warm with your favorite dipping sauce.
Notes
- Make it Spicy: Add a pinch of chili flakes or cayenne pepper to the potato mix.
- Dip It Good: Serve with marinara, ranch, or a spicy gochujang-kissed dipping sauce.
- Freeze Ahead: Shape and coat the balls, then freeze. Fry directly from frozen, adding 1–2 extra minutes to the cook time.
- Perfect for Leftovers: Got leftover mashed potatoes? Use them as your base for a quick shortcut!
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