This is basically cheese stuffed deep-fried mashed potatoes! How yummy is that?! These potato balls are creamy on the inside and crispy on the outside. It is the perfect way to re-purpose leftover potatoes or mashed potatoes. It is easy to make and can be prepared ahead of time and deep fried right before you want to eat it. These potato balls are also a great finger food idea for your dinner parties. Try it!
Bacon and Cheese Loaded Potato Balls
- 2 large Potatoes
- 1/4 cup of All-purpose Flour
- 2 Tbsp of Corn Starch
- 1/2 cup of Cooked Bacon bits (use more if you are a bacon-lover like me)
- 2 Jalapeno Peppers (finely chopped)
- 1 handful Scallions (chopped)
- Cheese Cubes Cheddar or Mozzarella
- 1 cup of Shredded Cheese (Cheddar, Mozzarella, or Mexican Blend)
- 1 large Egg
- 1 handful of Parsley (chopped)
- Salt & Pepper
- 2 Eggs (well beaten)
- 1 cup of Panko Breadcrumbs
- 1 cup of Plain Breadcrumbs
- Salt, Pepper & Paprika
Prepare the Potatoes
- Wash and peel your potatoes. Cut them up into cubes and boil in salted water till soft but not mushy. Drain and let cool for a few minutes.
- In a large bowl, mash the potatoes with a potato masher. You can also use food processor, but I prefer using the masher because it yields a better texture (my opinion).
- To the mashed potatoes, add 1 egg, flour, corn starch, cooked bacon, scallions, parsley, Jalapeno and shredded cheese. Mix thoroughly using the potato masher, a fork or wooden spoon. Season with Salt and Pepper.
Prepare your breading station
- Beat two eggs in a shallow bowl.
- Mix the panko and plain breadcrumbs together in a dish. Season with salt, pepper and paprika. The paprika will add some amazing flavor and color to the balls.
Form your balls
- Using an ice cream scoop, place a scoop of the potato mix on your wet palms.
- Flatten the potato mix with your fingers, and place 1-2 cheese cubes in the center. Fold the potato dough round about the cheese cube, making sure the cheese is properly covered.
- Roll the balls between your two palms to get a smooth perfectly rounded ball. Watch the attached video to see how it's done. https://www.youtube.com/watch?v=aQ4mHsyHGeo
- Dip the ball in the egg and then into the breadcrumb mix. Make sure the entire ball surface is coated with the crumbs. Repeat till all the balls are formed.
- Refrigerate the balls for at least an hour to allow the balls set. This would keep them from falling apart during frying.
Frying the balls.
- In a deep pan, heat up your regular frying oil till about 350 – 375 degrees F. Be careful not to overheat the oil as this would cause the balls to cook to quickly on the outside and not on the inside.
- Fry the balls till golden brown on all sides. This should take about 3-5 minutes depending on the size of your balls.
- Once fried, drain the balls on paper towel and season with some sea salt.
- Serve hot with with Ketchup, Ranch or your favorite dipping sauce.