Description
Crispy on the outside and creamy on the inside, these Cheesy Garlic Parmesan Potato Balls are packed with roasted garlic flavor, gooey mozzarella, and savory parmesan. Perfect as an appetizer, party snack, or comforting side dish.
Ingredients
- 1 large head garlic
- 1 tablespoon olive oil
- 2 pounds russet potatoes, peeled and cut into chunks
- 1/4 cup all purpose flour
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon onion powder
- Salt to taste
- 1 cup all purpose flour (for coating)
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated parmesan cheese (for coating)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste (for coating)
- 4 ounces mozzarella cheese, cut into small cubes
- Vegetable or avocado oil for frying
- Additional grated parmesan for garnish
- 1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 25–35 minutes until soft. Cool and squeeze out the cloves.
- Boil potatoes in salted water until fork tender. Drain well and spread on a baking sheet to release excess moisture. Let cool slightly.
- Mash potatoes until smooth. Mix in roasted garlic, 1/4 cup flour, 1/2 cup parmesan, parsley, onion powder, and salt until fully combined.
- Scoop and flatten a portion of the mixture, place a mozzarella cube in the center, and seal tightly to form a ball. Repeat with remaining mixture.
- Set up a coating station with flour in one bowl, beaten eggs in another, and panko mixed with parmesan, garlic powder, onion powder, and salt in a third.
- Roll each ball in flour, dip in egg, then coat in breadcrumb mixture. Repeat egg and breadcrumb coating for extra crispiness.
- Freeze coated balls for 1½ to 2 hours to firm up.
- Heat oil to 350°F (175°C). Fry in batches for 3–4 minutes until golden brown and crispy.
- Drain on paper towels and garnish with grated parmesan and fresh parsley before serving.
Notes
- For a baked version, bake at 400°F (200°C) for 18–22 minutes, turning halfway through.
- Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
- Freeze breaded, uncooked balls for up to 2 months.
- Ensure mozzarella is fully sealed to prevent leaking.
- Russet potatoes work best for a fluffy, sturdy mash.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 potato ball
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
