Description
Crispy Cheese Balls with Gooey Centers
These crispy cheese balls are perfectly golden on the outside and ooey-gooey on the inside! A delightful snack or party appetizer that’s quick, easy, and guaranteed to impress.
Ingredients
2 cups mashed potatoes
1 cup mozzarella cheese, cubed
1/2 cup Parmesan cheese, grated
2 tbsp fresh parsley, chopped
1/2 tsp garlic powder
Salt and pepper, to taste
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Vegetable oil, for frying
Instructions
Prepare the potato mixture:
In a bowl, combine mashed potatoes, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix until smooth.
Shape the cheese balls:
Take a small amount of the potato mixture and flatten it in your hand.
Place a cube of mozzarella cheese in the center, then roll the mixture into a ball, ensuring the cheese is fully enclosed. Repeat with the remaining mixture.
Coat the cheese balls:
Roll each ball in flour, dip in beaten eggs, and coat with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating.
Fry the cheese balls:
Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the cheese balls in batches for 2-3 minutes, or until golden brown and crispy. Drain on paper towels.
Serve:
Garnish with additional parsley and serve hot with your favorite dipping sauce, like marinara or ranch.
Tips for Extra Flavor
Add a pinch of chili flakes to the potato mixture for a spicy kick.
Try stuffing with different cheeses like cheddar or pepper jack for variety.
Enjoy these crispy, cheesy delights that are perfect for any occasion!
Let me know how they turn out!
Step-by-Step Guide
1. Mix the Base: In a large bowl, thoroughly combine the mashed potatoes, grated Parmesan, chopped parsley, garlic powder, salt, and pepper until a uniform, smooth dough forms.
2. Stuff and Shape: Scoop about 1 tablespoon of the potato mixture and flatten it in your palm. Place one mozzarella cube in the center. Carefully wrap the potato mixture around the cheese, pinching it sealed, then roll gently between your palms to form a perfect sphere. Place on a tray.
3. Breading Station: Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each ball in flour (shaking off excess), dip fully in egg, then roll in breadcrumbs until evenly coated. For a thicker crust, repeat the egg and breadcrumb steps.
4. Fry to Perfection: In a heavy pot, heat 2-3 inches of oil to 350°F (175°C). Carefully lower 4-5 balls into the hot oil using a slotted spoon. Fry for 2-3 minutes, turning occasionally, until deeply golden brown. Drain on a paper towel-lined plate.
Serving Suggestions
Serve these cheese balls immediately while the centers are molten. Arrange on a platter with small bowls of marinara sauce, ranch dressing, or a spicy sriracha mayo for dipping. They pair wonderfully with a fresh, light salad to balance their richness and make an excellent game-day or party appetizer.
How-to Summary
Create a smooth potato and Parmesan mixture. Encase mozzarella cubes within it to form balls. Bread using a standard flour, egg, and breadcrumb coating. Deep fry in 350°F oil until golden and crispy. Serve hot with dipping sauces.
Frequently Asked Questions
Can I bake these instead of frying? Yes. Arrange breaded balls on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F (200°C) for 20-25 minutes, turning halfway. Note: the crust will be slightly less crispy than fried.
Can I prepare them ahead of time? Absolutely. After breading, place the balls on a tray and freeze solid. Once frozen, transfer to a bag. Fry directly from frozen, adding 1-2 extra minutes to the cooking time.
Why did my cheese balls burst open while frying? This usually means the oil was too hot, causing rapid expansion, or the cheese wasn’t fully sealed inside. Ensure the potato layer is even and the oil temperature is steady at 350°F.
What’s the best potato to use for mashing? Use starchy potatoes like Russets for the fluffiest, driest mash, which helps the mixture hold together better. Avoid overly wet mashed potatoes.
Can I use pre-shredded mozzarella? It’s not recommended. Pre-shredded cheese contains anti-caking agents that prevent proper melting. Cubes from a block of low-moisture mozzarella give the best gooey center.
Common Mistakes to Avoid
- Using wet, freshly made mashed potatoes. They should be cooled and thick.
- Overcrowding the frying pot, which causes the oil temperature to drop and leads to greasy, oily balls.
- Not sealing the cheese completely, causing leaks during frying.
- Frying at the wrong oil temperature. Use a thermometer for accuracy.
- Not draining fried balls on paper towels, leaving them soggy.
Conclusion
These crispy cheese balls are the ultimate crowd-pleasing appetizer, combining a satisfying crunch with a luxurious, melted cheese center. By following the detailed steps and avoiding common pitfalls, you can reliably create this impressive snack. Perfect for gatherings or a special treat, they are guaranteed to earn rave reviews. Experiment with different cheeses and dips to make them your own.