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Plate of crispy cornflake-coated potato cheese balls, one broken open to show a melted mozzarella center, with a small bowl of spicy mayo

Potato Cheese Balls

Crispy potato cheese balls with a crunchy cornflake crust and a melted mozzarella center, served with a quick spicy mayo.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling and Freezing 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the potato balls
  • 8 medium starchy potatoes (russet) about 3 1/2 lb / 1.5 kg, peeled and cut into chunks
  • 1 tsp salt plus more for the cooking water
  • 2 tsp chicken bouillon powder or vegetable bouillon
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 large eggs
  • 1 cup shredded mozzarella 115 g
  • 3/4 cup grated Parmesan 75 g
  • 1 cup low-moisture mozzarella cut into 1/2-inch (1.5 cm) cubes
For the coating
  • 1 cup plain flour 125 g
  • 2 large eggs beaten
  • 2 cups crushed cornflakes or dry breadcrumbs
  • neutral oil for deep frying
For the spicy mayo
  • 1/2 cup mayonnaise
  • 1 tbsp sriracha
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley

Method
 

  1. Boil the potatoes in generously salted water until a knife slides through with no resistance. Drain, return to the hot pot for a minute to steam dry, then mash until completely smooth.
  2. Cool the mash for about 10 minutes. Add the salt, bouillon powder, onion powder, garlic powder, smoked paprika, eggs, shredded mozzarella and Parmesan and mix well.
  3. Cover and refrigerate the mixture for 30 minutes, until firm enough to shape.
  4. Flatten a golf-ball-size portion in your palm, press a mozzarella cube into the center, seal and roll into a smooth ball. Place on a parchment-lined tray.
  5. Freeze the balls for 1 hour, until firm.
  6. Roll each ball in flour, dip in beaten egg, then coat well in crushed cornflakes.
  7. Heat the oil to 350°F (175 to 180°C). Fry 5 or 6 balls at a time for 3 to 4 minutes, turning, until deep golden. Drain on a rack. Fry a test ball first and break it open to check that the center is hot and the cheese melted.
  8. Whisk all the spicy mayo ingredients together and serve with the hot potato balls.

Notes

Yield: about 30 balls, roughly 4 per serving.
Make ahead: the potato mixture keeps covered in the fridge for a day. Shaped and coated balls can be frozen on a tray, then stored in a freezer bag and fried from frozen; check a test ball, as fully frozen balls may need a little longer.
Storage: refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven or an air fryer until hot through.
Substitutions: breadcrumbs or panko instead of cornflakes; vegetable bouillon instead of chicken. Use low-moisture mozzarella for the centers, not fresh mozzarella.
Nutrition is an estimate calculated from standard ingredient values, including the dip and an allowance for absorbed frying oil, not a laboratory analysis.