Cheesy Garlic Parmesan Potato Balls
These crispy Cheesy Garlic Parmesan Potato Balls are a nice balance of garlicky mashed potatoes and melty, gooey cheese that is fried to crispy perfection!
What are Potato Balls?
Potato balls are a tasty treat consisting of mashed potatoes that is shaped into balls, covered in a breadcrumb coating and fried until crispy. Commonly, potato balls call be filled with a filling like meat or in this case cheese.
How to Make Garlic Parmesan Potato Balls
This Cheesy Garlic Parmesan Potato Balls recipe is absolutely delicious and is a fun treat to eat! Consisting of garlicky mashed potatoes that are filled with mozzarella cheese and coated in a breadcrumb mixture before being fried to crispy, golden brown perfection, this recipe delivers in terms of flavor, texture and overall deliciousness. To make these potato balls, you will need the key ingredients shared below.
- Russet Potatoes
- Garlic
- Unsalted Butter
- Parmesan Cheese
- Japanese Style Panko or Regular Breadcrumbs
- Flour
- Eggs
- Fresh Parsley
- Onion Powder
- Garlic Powder
- Ground White Pepper
- Salt
- Neutral Flavored Oil – like avocado or vegetable oil
Preparation and Serving
- Make Mashed Potatoes – fill a large pot with water, add in the potatoes and bring to a boil under medium-high heat. Cook the potatoes until fork tender, about 10 minutes longer as needed. Drain and spread out potatoes on a baking sheet to cool, about 15 to 20 minutes. As the potatoes cool, prepare the garlic. In a small saucepan over medium-low heat, melt the butter. Add in the garlic and cook while stirring until the garlic starts to soften and become fragrant, about 1 minute. Once the potatoes are fully cooled, transfer them into a mixing bowl and mash until smooth. Mix in the garlic, parsley, parmesan cheese and seasonings (onion powder, salt and ground white pepper) to combine.
- Form Potato Balls – evenly divide mashed potatoes into 10 balls. I used a 1.5 ounce (3 tablespoons) cookie scoop which yielded 10 balls. Working with one ball at a time flatten it into a flat disk, place a piece of cheese in the center, and enclose to form a ball. Transfer to a parchment lined baking sheet.
- Chill Potato Balls – place baking sheet with filled potato balls in the freezer to firm up for 1 hour.
- Setup Breading Station – In bowl 1, add the flour. In bowl 2, add the eggs and water and whisk to combine. In bowl 3, mix together the breadcrumbs, parmesan cheese, and seasonings (onion powder, garlic powder, salt and ground white pepper). Retrieve potato balls from the freezer.
- Bread – working with one ball at a time, first coat in the flour, then the egg and lastly the breadcrumbs mixture. Do a second coat but time only coat the breaded ball in the egg and back into the breadcrumbs mixture. Transfer to a parchment lined baking sheet and repeat with the remaining balls.
- Fry – heat up oil in a deep bottom pan to 350F. In batches, fry the potato balls, turning occasionally, until golden brown and crispy, about 4-5 minutes or longer as needed. Use a fry thermometer, if you have one. You want to maintain the oil temperature between 325 and 350F as you fry each batch of potato balls.
- Serve – top potato balls with finely chopped parsley and freshly grated parmesan cheese. Serve immediately while still warm as is or with your favorite sauce.
Looking for More Potato Recipes?
If you love this potato ball recipe, try one of these delicious potato recipes next:
- Crispy Homemade French Fries
- Crispy Japanese Long Fries Recipe
- Crispy Potato Balls
- Crispy Oven Roasted Potatoes
- Crispy Garlic Parmesan Hash Browns
Find more of my Appetizer Recipes here as well!
If you tried these Cheesy Garlic Parmesan Potato Balls, please let me know how you liked it with a rating and comment! I’d love to know what you think of this recipe? Feel free to also leave any questions there about this recipe and I’ll get right back to to you.
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Cheesy Garlic Parmesan Potato Balls
These crispy Cheesy Garlic Parmesan Potato Balls are a nice balance of garlicky mashed potatoes and melty, gooey cheese that is fried to crispy perfection!
Servings: 5 Balls
Ingredients
Garlic Mashed Potatoes
- 1 pound 454g russet potatoes, peeled and chopped into chunks, potatoes weighed after being peeled
- 2 heaping tablespoons fresh finely minced garlic about 10 to 12 cloves
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons parmesan cheese freshly grated
- 1 1/2 tablespoons fresh parsley finely chopped
- 3/4 teaspoon salt adjust to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground white pepper
Breadcrumb Coating and Filling
- 1 1/2 cups Japanese style panko or regular breadcrumbs
- 1/3 cup all purpose flour
- 3 tablespoons parmesan cheese freshly grated
- 2 large eggs
- 1/4 cup filtered water
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 10 1/2 inch mozzarella cheese chucks
Frying and Serving
- 2 to 3 cups neutral flavored oil i.e. avocado or vegetable oil
- parmesan cheese grated
- fresh parsley finely chopped
Instructions
- Fill a large pot with water, add in the potatoes and bring to a boil over medium heat. Cook the potatoes until fork tender, about 10 minutes or longer as needed. Drain and spread out the cooked potatoes on a baking sheet to cool, about 15 to 20 minutes.
- As the potatoes cool, prepare the garlic. In a small saucepan over medium low heat, melt the butter. Add in the garlic and cook while stirring until the garlic starts to soften and become fragrant, about 1 minute. Remove cooked garlic from the heat and set aside to cool.
- Once the potatoes are fully cooled, transfer it into a mixing bowl and mashed until smooth. Mix in the cooled garlic, parsley, parmesan cheese and seasonings (onion powder, salt and ground white pepper) to combine.
- Evenly divide the mashed potatoes into 10 balls. I used a 1.5 ounce (3 tablespoons) cookie scoop which yielded 10 balls. Working with one ball at a time flatten into a flat disk, place a piece of cheese in the center and, and enclose to form a ball. Transfer to a parchment lined baking sheet.
- Cover baking sheet with filled potato balls with plastic wrap and place in the freezer to firm up for 1 hour.
- Setup breading station. In bowl 1, add the flour. In bowl 2, add the eggs and water and whisk to combine. In bowl 3, mix together the breadcrumbs, parmesan cheese, and seasonings (onion powder, garlic powder, salt and ground white pepper). Retrieve potato balls from the freezer.
- Working with one ball at a time, coat in the flour, then the egg mixture and lastly in the breadcrumbs mixture. Do a second coat but time only coat the breaded ball in the egg and back into the breadcrumbs mixture. Transfer breaded potato ball to a parchment lined baking sheet and repeat with the remaining balls.
- Heat up oil in a deep bottom pan to 350F. In batches, fry the potato balls, turning occasionally, until golden brown and crispy, about 4-5 minutes or longer as needed. Transfer fried potato balls to a wire cooling rack placed over a paper towel lined baking sheet to catch any excess oil. (Use a fry thermometer, if you have one. You want to maintain the oil temperature between 325 and 350F as you fry each batch of potato balls.)
- Top potato balls with finely chopped parsley and freshly grated parmesan cheese. Serve immediately while still warm as is or with your favorite sauce. Enjoy!
