Crispy Garlic Parmesan Potato Balls with Molten Mozzarella Center Step-by-step instructions

Before you start

Before starting, boil the potatoes until they are fork-tender, then drain and let them cool enough to handle. Cut the mozzarella into 16 cubes and set aside. Set up the breading station with three shallow dishes: one for the flour mixture, one for the egg wash, and one for the panko.

Have a deep-fry thermometer ready to monitor the oil temperature. Line a plate with paper towels for draining the fried balls. The entire process moves quickly once the oil is hot, so having everything prepped and within reach is essential.

Instructions

Prepare the Potato Base

1. 1Make the potato dough
   In a large mixing bowl, mash the boiled Yukon gold potatoes until completely smooth with no lumps. Add the cornstarch, garlic powder, black pepper, dried parsley, and the 1/2 cup of grated Parmesan. Mix and knead until the mixture forms a pliable, uniform dough that holds together when pressed.
   Look for The dough should be smooth, slightly sticky but not wet, and hold its shape when formed into a ball.
   Tip If the dough feels too dry, add a teaspoon of water at a time. If too sticky, add a little more cornstarch.
2. 2Cut the mozzarella
   Cut the mozzarella block into 16 equal cubes, about 1/2 inch each. Set them aside on a plate. You will need one cube for each potato ball.
   Look for The cubes should be uniform so they melt evenly.
   Tip Pat the mozzarella cubes dry with paper towels to prevent excess moisture from making the dough soggy.
3. 3Stuff and shape the balls
   Scoop a palm-sized portion of the potato dough (about 2 tablespoons) and flatten it in your palm. Place a mozzarella cube in the center, then wrap the dough around it, pinching the seams to seal. Roll gently between your palms to form a smooth, seamless ball. Repeat with the remaining dough and cheese.
   Look for Each ball should be smooth and free of cracks, with no cheese visible.
   Tip Keep your hands slightly damp to prevent sticking, but dry them before breading.

At the end of this phase, you should have a smooth, pliable potato dough and 16 uniform mozzarella cubes. The dough should hold together when pressed, and the mozzarella should be dry and ready to stuff.

Shape the balls carefully, ensuring no cracks or gaps. The dough should be easy to work with, not too sticky or too dry. If it is too sticky, dust your hands with cornstarch. If it is too dry, add a teaspoon of water at a time until it comes together.

Bread and Fry to Golden Perfection

4. 4Set up the breading station
   In a shallow dish, whisk together the flour, 1 tablespoon cornstarch, and 1 teaspoon garlic powder. In a second dish, whisk the eggs with the water. In a third dish, mix the panko breadcrumbs with the parsley. Arrange the dishes in an assembly line.
   Look for All three coatings are ready and within easy reach.
   Tip Use one hand for dry ingredients and the other for wet to avoid clumping.
5. 5Bread the potato balls
   Dredge each potato ball in the flour mixture, shaking off the excess. Dip it into the egg wash, letting the excess drip off. Then roll it in the panko mixture, pressing gently to adhere. Place the breaded balls on a plate while breading the rest.
   Look for The coating should be even and completely cover the ball.
   Tip For an extra-crispy crust, repeat the egg and panko steps once more.
6. 6Heat the oil
   Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350°F (175°C). Line a plate with paper towels.
   Look for The oil should shimmer and a small piece of bread sizzles immediately when dropped in.
   Tip Maintain the oil temperature between 325°F and 350°F (165°C and 175°C) while frying.
7. 7Deep-fry in batches
   Carefully lower a few breaded potato balls into the hot oil, making sure not to overcrowd the pan. Fry for 2 to 3 minutes, turning occasionally, until blistered, crackling, and deep golden-brown. Use a slotted spoon to transfer the fried balls to the paper towel-lined plate.
   Look for The balls should be deeply golden and make a crackling sound when they hit the oil.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fry in small batches of 4 to 5 to keep the oil temperature steady.

The breaded balls should be evenly coated with flour, egg wash, and panko. The oil should be at a steady 350°F (175°C), and the balls should fry in small batches until deep golden-brown and blistered. The exterior should be shatteringly crisp, and the interior should be hot and molten. The frying process takes about 2 to 3 minutes per batch, so keep a close eye on the color and adjust the heat as needed.

Finish and Serve

8. 8Dust with Parmesan and serve
   While the potato balls are still hot, dust them generously with the remaining 1/4 cup of grated Parmesan. Serve immediately, breaking one open to reveal the molten mozzarella pull.
   Look for The cheese should be melted and stretchy, and the exterior crisp.
   Tip Serve right away for the best cheese pull; the balls soften as they cool.

After frying, dust the hot potato balls generously with grated Parmesan. The cheese should melt slightly on contact, adding a salty, nutty flavor. Serve immediately, while the cheese pull is at its best. Break one open to reveal the stretchy mozzarella, and enjoy the contrast of crunchy crust, creamy potato, and gooey cheese. These are best enjoyed fresh, as the crust softens over time.

Common mistakes

One common mistake is overcrowding the pan, which lowers the oil temperature and results in greasy, soggy balls. Fry in small batches of 4 to 5, allowing the oil to return to 350°F (175°C) between batches.

Another issue is leaking cheese: if the mozzarella is not fully sealed inside, it will ooze out during frying, creating a mess and leaving hollow shells. Make sure to pinch the dough tightly around the cheese and roll the ball smoothly. Also, do not skip the egg wash—it helps the panko adhere and creates a barrier that prevents the cheese from leaking.

How to tell it’s done

The potato balls are done when they are deep golden-brown and have a crisp, crackling exterior. To check for doneness, cut one open—the mozzarella should be fully melted and stretchy, with no raw cheese in the center.

The internal temperature of the balls should reach 160°F (71°C) to ensure the eggs in the breading are fully cooked. If the balls brown too quickly, lower the oil temperature to prevent the outside from burning before the inside is heated through. The frying time is short, so keep a close eye on the color.

• Egg dishes: 160°F (71°C) in the thickest part