Crispy Garlic Parmesan Potato Balls with Molten Mozzarella Center Tips, FAQ & printable recipe

Tips for success

For the best texture, use Yukon gold potatoes, which are naturally creamy and hold together well. Russet potatoes are starchier and may require a bit more cornstarch to bind, but they still work. Make sure the potatoes are thoroughly mashed with no lumps, as lumps can cause the balls to crack during frying. If the dough feels too wet, add a little more cornstarch; if too dry, add a teaspoon of water at a time. The dough should be pliable and easy to shape.

When breading, use one hand for the dry ingredients and the other for the wet to avoid clumping. Press the panko gently onto the balls to ensure it adheres. For an extra-crispy crust, repeat the egg and panko steps once more.

Frying at the correct temperature is crucial: if the oil is too hot, the outside will burn before the cheese melts; if too cool, the balls will absorb oil and become greasy. Use a deep-fry thermometer and adjust the heat to maintain 350°F (175°C).

Variations

• Spicy Jalapeño: Add 1 finely minced jalapeño (seeds removed for less heat) to the potato dough along with the other seasonings. For an extra kick, place a thin slice of pickled jalapeño on top of the mozzarella cube before wrapping.
• Herb and Chive: Mix 2 tablespoons of chopped fresh chives and 1 tablespoon of chopped fresh dill into the potato dough. Use the same breading, but add a teaspoon of dried dill to the panko mixture for a herbaceous flavor.
• Bacon Cheddar: Replace the mozzarella with cubes of sharp cheddar cheese. Add 1/4 cup of cooked, crumbled bacon to the potato dough. The smoky, salty bacon pairs beautifully with the creamy potato and sharp cheddar.
• Truffle Parmesan: Add 1 teaspoon of truffle oil to the potato dough along with the seasonings. Use a high-quality Parmesan and dust the finished balls with additional truffle salt, if available, for an earthy, luxurious twist.

Storage and make-ahead

Fridge

Store leftover potato balls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10 minutes to restore crispness.

Freezer

Freeze breaded, uncooked potato balls on a baking sheet until solid, then transfer to a zip-top bag. Freeze for up to 2 months.

Reheat

Reheat leftover fried potato balls in a 375°F (190°C) oven for 10 minutes, or in an air fryer at 350°F (175°C) for 5 to 7 minutes.

Leftover potato balls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes, or until heated through and crisp.

Avoid microwaving, as it will make the coating soggy. The cheese will still be molten after reheating, but the crust may lose some of its original crunch. For best results, reheat in an air fryer at 350°F (175°C) for 5 to 7 minutes.

The potato balls can be assembled and breaded up to 24 hours in advance. Place them in a single layer on a baking sheet, cover with plastic wrap, and refrigerate. When ready to serve, fry them directly from the refrigerator, adding 1 to 2 minutes to the cooking time.

You can also freeze the breaded, uncooked balls for up to 2 months. Freeze them on a baking sheet until solid, then transfer to a zip-top bag. Fry from frozen, adding about 3 minutes to the cooking time.

Serving ideas

Serve these potato balls hot, straight from the fryer, with a generous dusting of Parmesan. They are perfect as a party appetizer, game-day snack, or side dish. Provide small plates and napkins, as the cheese pull can be messy.

A dipping sauce, such as marinara or a garlic aioli, would complement the flavors, though the video does not include one. The balls are best enjoyed within minutes of frying, while the exterior is still shatteringly crisp and the cheese is molten.

For a beautiful presentation, arrange the potato balls on a platter and sprinkle with extra Parmesan and a few fresh parsley leaves, if desired. The contrast of the golden crust, white cheese, and green herbs is visually appealing. These are also great for entertaining because they can be made ahead and fried just before serving. The cheese pull is the star of the show, so encourage guests to break them open and enjoy the gooey center.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Potato Balls with Molten Mozzarella Center

Prep 30 minCook 15 minTotal 45 minServes 4

Ingredients

• 4 large boiled Yukon gold potatoes
• 4 tbsp cornstarch
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp dried parsley
• 1/2 cup freshly grated Parmesan cheese
• 8 oz whole milk mozzarella block
• 1 cup all-purpose flour
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 2 large eggs
• 3 tbsp water
• 2 cups panko breadcrumbs
• 1 tbsp dried parsley
• vegetable oil, for frying, to taste
• 1/4 cup freshly grated Parmesan cheese, for dusting

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

45 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.