82% would make this again

Cheese Potato Balls

Q: Why do my potato cheese balls crack or burst when frying?

Cracking usually means the mash is too wet or the balls were not chilled and sealed well before frying. Drain the potatoes very well, dry the mash briefly over the warm pan so excess steam leaves, add a little starch or egg to bind, shape and then chill the balls so the filling firms up before they hit the oil. These steps cut steam inside the ball and make them far less likely to split.

Q: How do I stop the cheese from leaking out?

Use low-moisture cheese and wrap it fully in potato with no gaps, then double coat the outside (flour → egg → breadcrumbs → egg → breadcrumbs) and chill before frying. That double coat plus a brief chill helps the crust set quickly in hot oil so the cheese melts without escaping.

Q: What cheese works best inside potato balls?

Choose a low-moisture melter such as low-moisture mozzarella, young cheddar, or gruyère for good melt without excess water. Very soft, fresh cheeses release too much moisture and make leaking or sogginess more likely.

Q: Can I bake or air fry them instead of deep frying?

Yes. Air frying or baking works well if you use a sturdy double coating and give them a light spray of oil so the crust crisps. Cook times and texture differ a bit from deep frying, but many cooks find the air fryer gives a great crunchy result with less oil.

Q: How do I keep the coating crisp and not soggy?

Keep oil hot and steady (not too cool), avoid overcrowding the pan, and use a coarse crumb like panko for the outer layer. If baking, brush or spray the balls lightly with oil and bake on a rack so hot air circulates rather than trapping steam.

Q: Can I make these ahead and freeze them?

Yes, shape and bread the balls, freeze them on a tray until solid, then bag and store. Fry or air fry straight from frozen, adding a minute or two to the cooking time; this is a reliable way to have them ready with minimal fuss.

Vish G

August 26, 2025

Cheese Potato Balls bring together creamy potato and melty cheese inside a crisp shell that’s simple to make and always a hit. They’re great for parties, family dinners, or whenever you want a quick bite that feels special.

PREP TIME

20 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

3 medium potatoes (about 450g / 1 lb), peeled and boiled until tender
1 cup (100g) grated mozzarella or cheddar cheese (or a mix of both)
2 tbsp finely chopped spring onion or fresh coriander (optional for flavour)
1 small green chilli, finely chopped (optional for a mild kick)
½ tsp garlic powder or 1 small garlic clove minced
½ tsp dried mixed herbs or Italian seasoning
½ tsp black pepper
½ tsp salt (adjust to taste)
½ cup (75g) sweetcorn or peas (optional for extra texture)
½ cup (60g) plain flour
1 large egg, beaten
1 cup (100g) breadcrumbs (panko or regular)
Oil for deep or shallow frying

Instructions

Mash the boiled potatoes in a bowl until smooth, making sure no lumps remain.
Mix in cheese, spring onion or coriander, chilli, garlic, herbs, pepper, salt, and sweetcorn or peas if using. Stir until everything is well combined.
Shape the mixture into small balls about the size of a golf ball. If the mix feels sticky, lightly oil your hands or dust them with flour.
Place the balls on a tray and chill in the fridge for 20 minutes. This helps them firm up and hold their shape while frying.
Roll each ball first in flour, then dip in the beaten egg, and finally coat with breadcrumbs. Press the breadcrumbs on gently so they stick well.
Heat oil in a deep pan to medium heat (about 170°C / 340°F). Test with a small breadcrumb—it should sizzle but not burn right away.
Fry the balls in small batches for about 3–4 minutes, turning now and then, until golden and crisp. Avoid crowding the pan so they cook evenly.
Remove with a slotted spoon and drain on kitchen paper. Serve hot with ketchup, garlic mayo, or your favourite dip.