Garlic Parmesan Cheesy Potato Balls Recipe

BySayam

Quick Overview

These garlic parmesan cheesy potato balls combine fluffy mashed potatoes, melty mozzarella cheese, and savory garlic butter seasoning. The addition of cornstarch ensures a light, shatteringly crisp crust when deep-fried.

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes
  • Servings: 4 (makes approx. 12 to 16 balls)
  • Estimated calories: 320 kcal per serving

Ingredients

For the Potato Dough

  • 600 g (about 3 medium) Russet potatoes, peeled and chopped
  • 3 tbsp (25 g) cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Stuffing

  • 100 g fresh mozzarella cheese, cut into small cubes

For the Garlic Butter Coating & Garnish

  • 3 tbsp (45 g) unsalted butter, melted
  • 2 cloves garlic, finely minced
  • 2 tbsp finely chopped fresh parsley
  • 1/4 cup (25 g) grated parmesan cheese
  • Vegetable oil, for deep frying

How to Make Garlic Parmesan Cheesy Potato Balls

  1. Place peeled potato chunks into a pot of cold salted water, bring to a boil, and cook for 12 minutes until fork-tender.
  2. Drain potatoes completely, pass them through a potato ricer into a bowl, and let them cool for 5 minutes.
  3. Add cornstarch, garlic powder, onion powder, salt, and black pepper to the mashed potatoes.
  4. Mix and knead the mixture by hand until a smooth, cohesive dough forms.
  5. Scoop a portion of potato dough, flatten it in your palm, place a mozzarella cube in the center, and seal it completely.
  6. Roll the dough between your palms into a smooth, seamless ball.
  7. Heat vegetable oil in a deep pot to 350°F (175°C).
  8. Lower the potato balls carefully into the hot oil using a spider mesh strainer.
  9. Fry for 3 to 4 minutes, flipping gently, until deep golden brown and crispy.
  10. Remove the potato balls from the oil and drain them in a large stainless steel bowl.
  11. Pour melted butter, minced garlic, fresh parsley, and grated parmesan cheese directly over the warm potato balls.
  12. Toss the bowl gently to coat each potato ball evenly.
  13. Transfer to a serving dish and top with additional grated parmesan.

Pro Tip

Trapped moisture inside the potato dough will cause the potato balls to burst open while frying in hot oil. Ensure you drain the boiled potatoes thoroughly and let the steam escape before adding cornstarch. Also, seal the mozzarella cube completely inside the potato casing with no visible cracks or thin spots.

Serving & Storage

Serve these garlic parmesan cheesy potato balls hot right out of the fryer while the exterior remains crunchy and the mozzarella center stays melted and stretchy. They pair well with warm marinara sauce, spicy ranch dip, or garlic aioli. Serve them as a party appetizer or alongside grilled steaks, roasted chicken, or fresh garden salads.

Store any remaining potato balls in an airtight container in the refrigerator for up to 3 days. Freezing cooked potato balls is not recommended as the texture becomes soft upon thawing, but you can freeze un-fried assembled balls on a baking sheet for up to 1 month before frying. Reheat refrigerated potato balls in an air fryer at 375°F (190°C) for 4 to 5 minutes or in a warm oven until crisp. Avoid microwave reheating because it softens the exterior crust.

FAQs

Can I bake or air fry these cheesy potato balls instead of deep frying?

Yes, air fry them at 380°F (190°C) for 8 to 10 minutes after lightly spraying the exterior with cooking oil until golden brown.

Why did my potato balls fall apart in the hot frying oil?

The potato dough contained too much moisture or lacked sufficient cornstarch binder to hold the shape during frying.

Can I make the potato dough mixture ahead of time?

You can assemble and shape the raw stuffed potato balls up to 24 hours in advance and keep them covered in the refrigerator before frying.

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