Crispy Potato Cheese Balls

Name: Crispy Potato Cheese Balls
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Cuisine: International
Ingredients: 400 g of potatoes; 100 g of shredded cheese; 1 eggs; 30 g of flour; 40 g of breadcrumbs; salt; pepper; chives (or fresh parsley); 500 ml of frying oil

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These fried balls are made of mashed potato and cheese. 🥔 They are served hot as an appetizer.

Total time: 49 min
Prep: 25 min
Cook: 24 min
Rest: 10 min
Difficulty: Easy

By the CookinBreak team

Ingredients 9

balls

Equipment

Saucepan
Vegetable peeler
Grater
Bowl
Forkor potato masher
Spoon
Skilletor deep-frying pot
Paper towels

Instructions

Tap a number to check off the step, and a time to start a timer.

Peel the potatoes, cut them into pieces and cook them in boiling salted water for until tender.

Drain, then mash them using a fork or a potato masher.
Add the grated cheese, egg, flour, salt, pepper and the chives or parsley if you like. Mix well to make a smooth dough.
Shape into walnut-sized balls with slightly damp hands.
Roll each ball in the breadcrumbs to coat them well.
Let the balls rest in the fridge for so they hold together better when cooking.
Heat the oil in a pot. Drop the balls in for until nicely golden. Drain on paper towels.
Enjoy hot with ketchup, a yogurt sauce or a spicy sauce, as you prefer.

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Nutrition facts

per serving · estimate

370kcal

Protein11 g12%
Carbs42 g45%
Fat18 g43%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🔁 For an even crispier crust, roll the balls twice in the breadcrumbs with a little egg in between 🥚. And add a pinch of paprika or garlic powder to the breadcrumbs for a zesty touch!

Freezing : Can you freeze this recipe?

Yes

Very good raw and breaded, up to 3 months in freezer bags after flash-freezing on a tray. Cooked, up to 2 months in an airtight container, texture softened after thawing and reheating.

Storage : How long does it keep?

Cooked, they keep up to 2-3 days max in an airtight container in the refrigerator. The crispy texture will be lost.

Making ahead : Can you make it the day before?

Yes

The potato and cheese mixture can be made and kept in the fridge for 24 hours. Bread and fry just before eating.

Reheating : How do you reheat it?

Oven at 180°C for 10-15 minutes to regain some crispiness. Air fryer at 170°C for 8-10 minutes. Microwave not recommended, softens the texture.

Variations

Serve with ketchup, a yogurt sauce or a spicy sauce.
Add chives or parsley to the mixture.
Shape the balls to the size of a walnut.

Mistakes to avoid

Shaping with dry hands: work with slightly damp hands.
Skipping the 10-minute rest: it helps the balls hold together when cooking.
Frying too long: 3 to 4 minutes is enough.

Frequently asked questions

How do you make potato balls?

Cook 400 g of potatoes, mash them, add cheese, egg, flour, salt and pepper, shape into walnut-sized balls, roll them in breadcrumbs, rest 10 minutes then fry for 3 to 4 minutes.

How do you keep them from falling apart when cooking?

Let the breaded balls rest in the fridge for 10 minutes so they hold together better. Then drop them into the hot oil and drain them on paper towels.

Which sauce should you serve them with?

Enjoy them hot with ketchup, a yogurt sauce or a spicy sauce, as you prefer, as an appetizer or starter.

How many balls does this make?

This recipe makes 12 balls, shaped with slightly damp hands from mashed potato, 100 g of grated cheese, one egg and 30 g of flour.