Description
These Crispy Parmesan Garlic Potato Balls are golden, cheesy bites perfect for snacking or serving as an appetizer. Made with creamy mashed potatoes, a blend of mozzarella and Parmesan, and seasoned with garlic and parsley, they are coated in crunchy panko breadcrumbs and fried to crispy perfection. Serve warm with your favorite dipping sauce for an irresistible treat.
Ingredients
Scale
Main Ingredients
- 3 cups mashed potatoes (cold, leftover works best)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 large egg, beaten
- 1 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- Oil for frying
Instructions
- Prepare the mixture: In a large bowl, combine the cold mashed potatoes, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, salt, black pepper, and paprika. Mix thoroughly until all ingredients are evenly incorporated and the mixture is smooth enough to shape.
- Shape the balls: Using your hands, form the potato mixture into 1-inch balls. Place each ball on a tray or plate to keep them from sticking.
- Coat the balls: Roll each potato ball first in all-purpose flour, then dip it into the beaten egg, and finally coat it evenly with panko breadcrumbs. Make sure each ball is well covered with breadcrumbs for a crispy crust.
- Heat the oil: In a deep skillet or pot, heat oil to 350°F (175°C). The oil should be hot enough to fry quickly but not burn the breadcrumbs.
- Fry the potato balls: Carefully add the potato balls to the hot oil in batches to avoid overcrowding. Fry each batch for 2–3 minutes, turning occasionally to ensure even browning, until the balls are golden brown and crispy on all sides.
- Drain and serve: Remove the fried potato balls with a slotted spoon and place them on paper towels to drain excess oil. Serve warm with dipping sauces such as marinara, ranch, or garlic aioli.
Notes
- To bake instead of fry, place the coated potato balls on a parchment-lined baking sheet, spray with oil, and bake at 400°F (200°C) for 20–25 minutes until golden brown.
- Alternatively, air fry at 375°F (190°C) for 15–18 minutes for a healthier version.
- You can make the potato balls ahead of time by shaping and freezing them before cooking.
