Crispy Garlic Parmesan Potato Cheese Balls Step-by-step instructions

Before you start

Before starting, peel and quarter the potatoes, and cut the mozzarella into 1/2-inch cubes. Have the cornstarch, garlic powder, salt, pepper, and parsley measured and ready.

Set up a deep skillet or Dutch oven with the oil and a thermometer. Line a plate with paper towels for draining. Because the frying step goes quickly, have the melted butter and grated parmesan in a large bowl before you begin frying.

Instructions

Boil and Mash

1. 1Boil and Mash the Potatoes
   Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15 minutes. Drain well and return to the pot. Mash until completely smooth, then let cool for 5 minutes.
   Look for The potatoes mash easily and hold together without lumps.
   Tip Drain the potatoes thoroughly before mashing to avoid a sticky mixture.
2. 2Season the Potato Mixture
   Add the cornstarch, garlic powder, salt, black pepper, and chopped parsley to the mashed potatoes. Stir until everything is evenly distributed and the mixture forms a soft, cohesive dough. It should be firm enough to shape without sticking to your hands.
   Look for The mixture is smooth, slightly tacky, and holds its shape when pressed.
   Tip If the mixture feels too wet, add an extra tablespoon of cornstarch.

After this phase, you should have a smooth, seasoned potato mixture that holds together when pressed. The potatoes should be completely tender, with no lumps. The mixture should not be sticky or wet; it should be firm enough to shape into balls without falling apart. If it feels too dry, add a teaspoon of water; if too wet, add a little more cornstarch.

Shape and Heat Oil

3. 3Form the Balls with Cheese
   Scoop about 2 tablespoons of the potato mixture and flatten it in your palm. Place a cube of mozzarella in the center, then wrap the potato around it, pressing to seal completely. Roll gently between your hands to form a smooth ball. Repeat with the remaining mixture and cheese.
   Look for Each ball is round, smooth, and the cheese is fully enclosed.
   Tip Keep the balls uniform in size so they fry evenly.
4. 4Heat the Frying Oil
   Pour the vegetable oil into a deep skillet or Dutch oven to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer registers 350°F (175°C). Adjust the heat to maintain that temperature throughout frying.
   Look for The oil shimmers and a small piece of potato sizzles immediately when added.
   Tip Use a thermometer to keep the oil steady; too hot and the outside burns, too cool and the balls absorb oil.

You should have uniform, smooth balls with the mozzarella completely hidden inside. The oil should be at a steady 350°F (175°C), shimmering but not smoking. When you drop a small piece of potato into the oil, it should sizzle immediately and float to the surface. The balls should be ready to fry, and the oil temperature should be maintained.

Fry and Finish

5. 5Fry the Potato Balls
   Carefully lower a few potato balls into the hot oil, without crowding the pan. Fry for 4 minutes, turning occasionally, until deep golden brown and crisp all over. Transfer to a paper-towel-lined plate to drain.
   Look for The balls are deeply golden, crackly, and the cheese begins to peek through any cracks.
   Tip Fry in small batches to keep the oil temperature steady.
6. 6Toss in Garlic Butter and Parmesan
   In a large bowl, combine the melted butter and grated parmesan. Add the hot fried potato balls and toss gently until each one is coated in the garlic butter and covered with parmesan. Serve immediately while the cheese is still stretchy.
   Look for The parmesan clings to the buttered surface, creating a savory, golden coating.
   Tip Toss gently so the crispy crust stays intact.

The fried balls should be deeply golden brown, crisp, and sound crackly when you squeeze them gently. The cheese should be melted and stretchy when you pull one open, but not leaking out.

After tossing in the garlic butter and parmesan, the coating should be glossy and speckled with cheese, and the balls should be served immediately while the cheese is still molten.

Common mistakes

A common mistake is overcrowding the pan, which drops the oil temperature and leads to greasy, pale balls. Fry in small batches and let the oil return to 350°F (175°C) between batches. Another issue is undercooking the potatoes, which leaves lumps and makes the mixture hard to shape.

Boil until fork-tender. Also, be sure to seal the cheese completely; any opening can cause the cheese to leak out during frying. If the mixture sticks to your hands, lightly wet them with water.

How to tell it’s done

The potato balls are done when they are deep golden brown all over and feel crisp to the touch, after about 4 minutes of frying. The interior should be piping hot and the cheese fully melted.

To confirm the cheese is molten, you can gently pull one apart; the mozzarella should stretch without being runny. The safe internal temperature for any cheese-based filling is not applicable here, but the balls must be heated through to at least 165°F (74°C) for food safety.