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

Before you start

Before starting, peel and quarter the potatoes, chop the parsley, and cut the mozzarella into 1/2-inch cubes. Measure out the cornstarch, garlic powder, salt, and pepper. Have the butter melted and the parmesan grated.

Set up a wire rack or paper towels for draining. Fill a deep skillet or Dutch oven with oil and attach a deep-fry thermometer. Make sure all ingredients are at room temperature for even cooking.

Instructions

Boil and Mash

1. 1Boil and mash the potatoes
   Place the 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, with no lumps. Let cool slightly for 5 minutes.
   Look for Potatoes are soft and mash easily with no resistance.
   Tip Mash while warm for the smoothest texture; let cool slightly before adding the cornstarch.
2. 2Mix the potato dough
   Add the cornstarch, garlic powder, salt, black pepper, and chopped parsley to the mashed potatoes. Stir with a spatula until everything is evenly incorporated and the mixture forms a soft, slightly sticky dough. Do not overwork.
   Look for The dough is uniform and holds together when pressed.
   Tip If the dough feels too wet, add an extra teaspoon of cornstarch.

The potatoes should be fork-tender and easily mashed into a smooth, lump-free puree. The mixture with cornstarch and seasonings should hold together when pressed but not be dry or crumbly.

It should have a pleasant aroma of garlic and parsley. If the mixture is too wet, add a little more cornstarch; if too dry, a teaspoon of water can help. The dough is ready when it forms a soft, pliable ball.

Form and Fry

3. 3Form the potato balls
   Scoop about 2 tablespoons of the potato mixture and flatten it into a disk in your palm. Place a cube of mozzarella in the center and wrap the potato around it, sealing completely. Roll gently between your hands to form a smooth ball. Repeat with the remaining mixture and cheese.
   Look for Each ball is smooth and sealed, with no cheese visible.
   Tip Keep your hands slightly damp to prevent sticking.
4. 4Heat the oil
   Pour the vegetable oil into a deep skillet or Dutch oven, leaving at least 2 inches of headspace. Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. Adjust the heat to maintain the temperature.
   Look for Oil shimmers and a small piece of potato sizzles immediately.
   Tip Use a thermometer for accuracy; too hot will burn the outside before the cheese melts.
5. 5Fry the potato balls
   Carefully drop a few potato balls into the hot oil, without crowding. Fry for 4 minutes, turning occasionally with a slotted spoon, until deep golden brown and crisp all over. Transfer to a paper towel-lined plate to drain. Repeat with the remaining balls.
   Look for Balls are deep golden brown and make a crisp sound when tapped.
   Tip Fry in small batches to keep the oil temperature steady.

The potato balls should be uniformly round and sealed, with no cracks or exposed cheese. When frying, they should sizzle immediately and float to the surface. After 4 minutes, they should be deep golden brown and feel crisp on the outside. The oil temperature should remain steady at 350°F. Drain on paper towels to remove excess oil. The cheese should be fully melted and stretchy.

Coat and Serve

6. 6Toss in garlic butter and parmesan
   In a large bowl, combine the melted butter and freshly grated parmesan. Add the hot fried potato balls and toss gently until each one is coated in the garlicky, cheesy mixture. Serve immediately while the cheese is still molten.
   Look for Balls are glossy with butter and flecked with parmesan.
   Tip Toss while hot so the butter and cheese cling to the crispy exterior.

The hot balls should be glossy with melted garlic butter and generously coated with parmesan. The cheese should be visibly melted and stringy when pulled apart. The coating should be savory and aromatic. Serve immediately while the cheese is hot and the exterior is crispy. The balls should not sit for long, as they will lose their crunch.

Common mistakes

One common mistake is adding the cornstarch to hot potatoes, which can cause lumps and a gummy texture. Let the potatoes cool slightly before mixing. Another issue is overworking the dough, which makes it tough. Handle gently.

If the cheese leaks during frying, the balls were not sealed properly—make sure the mozzarella is completely enclosed. Finally, frying at the wrong temperature leads to greasy or burnt balls; use a thermometer and adjust the heat as needed.

How to tell it’s done

The potato balls are done when they are deep golden brown and crisp all over, about 4 minutes of frying. To check for doneness, remove one ball and let it cool for a minute, then cut it open—the cheese should be fully melted and stretchy.

If the cheese has not melted, return the balls to the oil for another 30 seconds. The internal temperature of the potato mixture should be hot throughout, but since there is no raw protein, the visual cue of golden brown and melted cheese is the key indicator.