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. Measure out the cornstarch, garlic powder, salt, pepper, and parsley. Have the butter melted and the Parmesan grated.

Set up a wire rack lined with paper towels for draining. Fill a deep skillet with oil and attach a deep-fry thermometer. Make sure you have enough counter space to form the balls without crowding.

Instructions

Prep and Shape

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 let steam dry for 2 minutes. Return to the pot and mash until smooth. Add the cornstarch, garlic powder, salt, black pepper, and parsley. Stir until a soft, cohesive dough forms.
   Look for The potatoes are tender enough to mash easily and the mixture holds together without being sticky.
   Tip Let the potatoes steam dry after draining to remove excess moisture, which helps the balls hold their shape.
2. 2Form the Potato Balls
   Take about 2 tablespoons of the potato mixture and flatten it into a disc in your palm. Place a cube of mozzarella in the center and wrap the potato around it, rolling gently to form a smooth ball. Repeat with the remaining mixture and cheese. You should have about 16 balls.
   Look for Each ball is smooth and sealed, with no cracks or cheese poking through.
   Tip Keep your hands slightly damp to prevent sticking, but not wet.

At the end of this phase, the potato mixture should be smooth and hold together when pressed.

The balls are uniform in size, about 1.5 inches in diameter, with no cracks and the cheese completely enclosed. The oil is heating to 350°F (175°C) while you finish shaping.

Fry to Golden

3. 3Heat the Oil
   Pour the vegetable oil into a deep skillet or Dutch oven, filling it no more than halfway. Heat over medium-high heat until a deep-fry thermometer registers 350°F (175°C).
   Look for The oil shimmers and a small piece of potato sizzles immediately when dropped in.
   Tip Use a thermometer to maintain the temperature; too hot and the outside burns before the cheese melts.
4. 4Fry the Potato Balls
   Carefully lower a few potato balls into the hot oil, without crowding. Fry for 4 minutes, turning occasionally, until deep golden brown and crisp all over. Transfer to a paper towel-lined plate to drain. Repeat with the remaining balls.
   Look for The balls are uniformly golden brown and feel crisp when gently tapped.
   Tip Fry in small batches to keep the oil temperature steady.

The balls should be deep golden brown and crisp, with a slight crackle when you touch them. They should float and sizzle gently. The oil temperature should remain steady. Drain them on paper towels to remove excess oil.

Finish and Serve

5. 5Toss in Garlic Butter and Parmesan
   In a large bowl, combine the melted butter and the hot fried potato balls. Toss gently to coat. Add the grated Parmesan and toss again until the balls are evenly coated.
   Look for The butter sizzles slightly on the hot balls and the Parmesan clings to the surface.
   Tip Toss while the balls are still hot so the butter melts and the cheese adheres.

After tossing, the balls are glossy with butter and coated in Parmesan. The cheese pull is evident when you break one open. Serve immediately while the cheese is still molten.

Common mistakes

One common mistake is overworking the potato mixture, which can make it gummy. Mash gently and stop when smooth. Another issue is not drying the potatoes thoroughly after boiling; excess water makes the mixture sticky and hard to shape.

If the balls crack during frying, the mixture may be too dry—add a teaspoon of water or milk. Also, avoid crowding the pan, which drops the oil temperature and leads to greasy, soggy balls.

How to tell it’s done

The potato balls are done when they are deep golden brown and crisp on the outside, after about 4 minutes of frying. To check, remove one and tap it gently—it should sound hollow and feel firm.

The interior should be piping hot, and the cheese fully melted. If you're unsure, cut one open to confirm the cheese is molten. There are no raw proteins in this recipe, so no internal temperature check is needed.