Golden, crispy, and filled with gooey cheese, these potato balls are the ultimate comfort snack. They’re easy to make, perfect for parties, and the parmesan-garlic seasoning makes them irresistible. Whether as a starter, side, or finger food, these balls disappear faster than you can fry them!
Why These Potato Balls Are Special
- Cheesy Surprise Inside – Each bite hides a cube of melty cheese.
- Fluffy Potato Dough – Mashed potatoes combined with cornstarch and egg for the perfect texture.
- Crispy Coating – Double-coated in egg and breadcrumbs for extra crunch.
- Garlic-Parmesan Finish – Sprinkled with parmesan and fresh parsley after frying.
Serving Suggestion
Serve the potato balls hot, right out of the fryer, for maximum crunch and melty cheese inside. They’re perfect with a side of garlic dip, sour cream, ketchup, spicy mayo, or even marinara sauce. Best enjoyed immediately – that’s when the cheese pull is at its best!
Tips for the perfect Potato Balls
Dry Potatoes Thoroughly – After boiling, let the potatoes steam off excess water before mashing. This prevents a sticky dough.
Cold Cheese Cubes – Use chilled or even lightly frozen cheese cubes – they hold shape better and melt perfectly inside.
Seal Tightly – Make sure the cheese is fully covered with potato dough to avoid leakage during frying.
Crunch Factor – Panko breadcrumbs give a lighter, crispier coating than regular breadcrumbs.
Reheating Trick – If you have leftovers, reheat them in the oven or air fryer instead of the microwave to keep them crunchy.
Ingredients (makes 24 potato balls)
5 medium potatoes
3 tbsp cornstarch
1 medium egg
½ tsp black pepper
1 tsp garlic powder
½ tsp paprika powder
40 g finely grated parmesan (mixed into the potato dough)
110 g block cheese of your choice (cut into 24 cubes)
For coating:
1 egg 60 g breadcrumbs or panko
For serving:
Freshly grated parmesan Fresh parsley, chopped
Instructions
1. Make the Dough: In a bowl, whisk together warm water, sugar, and yeast. Let sit for 5 minutes until bubbly. Add egg, salt, and flour. Mix until smooth, then cover and let rise for 1 hour until doubled.
2. Prepare the Fillings: Cut sausages in half and prepare cheese blocks. Skewer each corndog with one sausage piece and one cheese block.
3. Boil the Potatoes: Peel and dice the potato into small cubes. Boil for 5 minutes, drain, and pat dry. Toss with 1 tbsp cornstarch.
4. Assemble: Wet your hands with water so the dough doesn’t stick. Wrap dough around each skewer, making sure there are no holes – otherwise the cheese will leak during frying. Moisten the dough surface slightly with water so the potato cubes stick. Roll in potato cubes, then coat with breadcrumbs mixed with parsley.
5. Freeze Before Frying: Place each coated corndog on baking paper and freeze immediately for at least 15 minutes. This helps the coating stay firm during frying and prevents mess.
6. Fry: Heat oil to 170–180°C (medium-high). Fry for 3–4 minutes until golden brown and crispy.