Potato Balls
Get ready to indulge in the ultimate comfort food with these crispy, golden Potato Balls! Made from creamy, seasoned mashed potatoes infused with butter and a touch of milk, these delightful bites are filled with gooey cheddar cheese, aromatic green onions, and optional savory ground meat for an extra layer of flavor. Each ball is meticulously coated in a crunchy breadcrumb crust and fried to perfection for an irresistibly crispy exterior. Whether you're serving them as a crowd-pleasing appetizer, a hearty snack, or a side dish, these easy-to-make Potato Balls pair wonderfully with your favorite dipping sauces. Perfect for parties or family meals, their irresistible texture and flavor will have everyone coming back for more!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 tablespoons Butter
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Cheddar cheese
- 150 grams Cooked ground meat (optional)
- 2 tablespoons Green onions, chopped
- 0.5 cup All-purpose flour
- 2 Eggs, beaten
- 1 cup Breadcrumbs
- 2 cups Vegetable oil (for frying)
Instructions
Peel the potatoes and cut them into large chunks. Boil them in salted water until they are fork-tender, about 15–20 minutes.
Drain the potatoes and mash them in a large bowl until smooth. Stir in the butter, milk, salt, and black pepper. Allow the mashed potatoes to cool until they can be handled comfortably.
While the potatoes are cooling, prepare the filling. If using ground meat, combine it with cheddar cheese and green onions. Set aside.
Take about 2 tablespoons of the potato mixture and flatten it in your palm. Place a small amount of the filling (around 1 teaspoon) in the center, then carefully fold the edges over to form a ball. Repeat with the rest of the potato mixture and filling.
Prepare your breading station with three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each potato ball first in the flour, then dip it into the beaten eggs, and finally coat it in breadcrumbs. Make sure each ball is evenly coated.
Heat the vegetable oil in a deep pan over medium-high heat. Test the oil by dropping a small breadcrumb into it; if it sizzles, the oil is ready.
Carefully fry the potato balls in batches, being sure not to overcrowd the pan. Fry until golden brown and crispy, about 2–3 minutes per side.
Remove the cooked potato balls with a slotted spoon and drain on paper towels. Repeat with the remaining balls.
Serve hot with your favorite dipping sauce or enjoy as is!
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.0 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 242 mg | 19% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
