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    You Are Here Home » Appetizer Recipes

    Published: Jul 24, 2022 Updated: Jul 24, 2022 by Nena Sterner | This post may contain affiliate links Leave a Comment

    Crunchy, Creamy Potato Cheese Balls

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    Jump to Recipe Print Recipe
    potato cheese balls drizzled with ranch on top and jalapeños on the side

    This potato cheese balls recipe is hands-down one of the best things I've ever made and I am obsessed. They are hot, creamy, cheesy, crunchy, and everything you could ever want in a snack! Dunk or drizzle them with ranch, sriracha aioli, or your favorite sauce!

    potato cheese balls with jalapeno and ranch on top

    Because these are so simple and easy to make, it doesn't take much convincing to get me to make batch after batch whenever I'm entertaining. These are very inexpensive to make and will definitely be a hit with all your friends and family.

    If you like my mom's Potato Chop recipe, you'll love these meatless potato balls! Potato cheese balls are essentially a fun cheesy spin on croquettes. I like to add jalapeño to mine for a little heat and added crunch, but they're just as delicious without them! I usually serve them with a homemade ranch dressing for a nice cool contrast to the hot & spicy potato balls.

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What You Need To Make Potato Cheese Balls
    • 🔖 Recipe Ingredients And Substitutions
    • 🥔 How To Make Potato Cheese Balls
    • 🍯 Serving Suggestions
    • 🤷🏻‍♀️ Recipe FAQs
    • 👩🏻‍🍳 Pro Tips
    • 🥟 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    • This potato cheese balls recipe is an easy-to-make snack perfect for parties, holidays, or any time you entertain guests!
    • They can easily be prepared and frozen for later enjoyment.
    • The cook time is very minimal, and the balls only need to fry for about 60 seconds.

    🛒 What You Need To Make Potato Cheese Balls

    ingredients for potato cheese balls

    🔖 Recipe Ingredients And Substitutions

    • Yellow potatoes: Russet potatoes can be substituted, but as they are larger than yellow potatoes you should use 3 rather than 6. Instant mashed potatoes also work very well!
    • Potato starch: Corn starch works just as well.
    • Panko bread crumbs: I love the unique crunch of Panko, but you can use your preferred brand or homemade bread crumbs.
    • Asadero cheese: Asadero, also known as Oaxaca cheese, is my favorite cheese for melting. If you can't get your hands on some you can stick with mozzarella or cheddar cheese.
    • Fresh Jalapeños: This ingredient is totally optional! Some other great options would be pickled jalapeños or serranos. If you'd like to add a little extra texture without adding any heat, try adding in some sliced green onions, bell peppers, or cooked bacon bits!

    🥔 How To Make Potato Cheese Balls

    STEP 1: Peel the potatoes, then cut them into fourths and rinse them in cold water to remove excess starch. Boil them in a large pot for 10 minutes or until tender, then mash until smooth.

    peeled potato on a cutting board
    peeled and chopped potatoes soaking in cold water
    mashed potatoes in a food processor

    Pro tip: I like to use a food processor to speed up the process and ensure a smooth and uniform consistency.

    STEP 2: Add potato starch, flour, salt, pepper, garlic powder, onion powder, paprika, red pepper flakes, ½ cup of Panko, and ½ cup of Asadero cheese to a bowl. Mix until combined.

    cheese and powdered ingredients unmixed in a bowl
    cheese and powdered ingredients mixed in a bowl

    STEP 3: Combine the cheese mixture with the mashed potatoes and mix until the consistency is similar to dough. In a separate bowl, combine jalapeños, mozzarella, and remaining Asadero cheese and mix thoroughly.

    potato mixture in a bowl
    shredded cheese and diced jalapeños in a bowl

    STEP 4: Take a handful of the potato mixture and flatten it into a thin patty that's roughly 4" wide. Put a spoonful of the cheese mix in the center, then fold the edges closed. Use your palms to roll it into a ball, and make sure there's a good seal to prevent cheese from oozing out while cooking.

    Repeat this process until you've used up all the potato dough (this recipe yields roughly 15 potato cheese balls).

    flattened potato mixture with cheese and jalapeños in the center
    potato cheese ball being folded
    potato cheese ball after being formed

    Pro tip: If the dough is too sticky you can add a little more flour until it becomes workable. I also like to coat my hands in flour to make the rolling process easier.

    STEP 5: Whisk two eggs in a bowl, and pour the Panko into another. Coat the balls in egg, then roll them in the Panko breadcrumbs until they're completely covered.

    potato ball in a bowl of whisked egg
    coated potato ball in a bowl of Panko flakes

    STEP 6: Fill a small pan halfway with oil and heat to 350-375° F. Fry the bottom half of each ball over medium-high heat for about 30 seconds or until golden brown. Flip them over and fry for another 30 seconds. When they're evenly cooked, take them out and let the excess oil drain on a paper towel.

    potato cheese balls being deep fried in a pan
    potato balls being deep fried after being rotated
    potato cheese balls draining excess oil on paper towel

    Pro Tip: When you cut or bite into them the outsides should be light and crunchy, and the insides should be warm and creamy with perfectly melted cheese.

    🍯 Serving Suggestions

    Drizzle potato balls with ranch, tomato ketchup, lemon garlic aioli, or your favorite sauce. Sprinkle a little fresh or dried parsley to garnish and enjoy!

    potato cheese balls, one is cut open revealing gooey cheese in center

    🤷🏻‍♀️ Recipe FAQs

    Which cheese is good for cheese balls?

    When choosing the right cheese for any kind of cheese ball, you want to pick a cheese suited for melting. Mozzarella, cheddar, Oaxaca, and provolone are the best stringy melters (who doesn't love a satisfying cheesed pull)? Then we have our creamy melters like American, jack, Munster, Havarti, fontina, and gouda. You want to avoid using non-melters like feta, goat cheese, cotija, etc. because these can separate or curdle.

    How do you make Potato cheese balls?

    In order to make potato cheese balls, you need to use potatoes with a high starch content (think russet, Idaho, yellow potatoes) or instant mashed potatoes. You'll also need a cheese that is good for melting, and bread crumbs for coating the potato balls.

    First, you'll cook and mash the potatoes, then combine them with corn starch or flour, until they become doughy. Next, you'll take some of the dough and add cheese to the center and roll it into a ball between your palms. Then you'll need to coat the balls in a binding agent like eggs or flour mixed with water and coat them in bread crumbs. Deep fry them in neutral oil and enjoy!

    What are Potato balls made of?

    Potato balls are made of mashed potato, usually stuffed with cheese and coated with bread crumbs. They typically include gluten in the form of flour and bread crumbs, but they could be made gluten-free by substituting those ingredients. They're usually deep fried in oil but they can also be cooked in the air fryer or the oven.

    👩🏻‍🍳 Pro Tips

    • I love all the cheeses, and I encourage you to experiment with adding all your favorites. One thing to note, however, is that you should stick with cheeses that melt easily and avoid non-melters like feta, goat cheese, cotija, etc. because these can separate or curdle.
    • If you prefer, you can use small cubes of cheese rather than shredded cheese.
    • For deep frying, I recommend using corn oil, peanut oil, or vegetable oil.
    • You really only need to cook these for about 60 seconds each. They can overcook very quickly, so keep a close eye on them!
    • Because this recipe yields 15 potato cheese balls, I like to freeze some of them to enjoy later. 
    potato cheese balls drizzled with ranch on top and jalapeños on the side

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      Traeger Smoked Potatoes (with oven instructions)
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      Kubba Halab (Meat-Filled Rice Balls)
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      Keto Jalapeno Poppers with Bacon

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    📖 Recipe

    potato cheese balls with jalapeno and ranch on top

    Crunchy, Creamy Potato Cheese Balls

    These crunchy and creamy potato cheese balls are a delicious treat, perfect for entertaining guests or freezing for later!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizers, Side Dish, Snacks
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 15 servings
    Calories: 231kcal
    Author: Nena Sterner

    Ingredients

    For Potato Balls

    • 6 yellow potatoes
    • ¾ cup potato starch
    • ½ cup flour
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon paprika
    • ¼ teaspoon red pepper flakes
    • ½ cup asadero cheese
    • ½ cup panko bread crumbs

    For Filling

    • 2 fresh jalapeños
    • 1 cup mozzarella cheese
    • 1 cup asadero cheese

    For Coating

    • 2 medium eggs
    • 1½ cups panko bread crumbs
    • oil (as needed for frying)

    Instructions

    • Peel the potatoes then cut them into fourths and rinse them in cold water to remove excess starch. Boil them in a large pot for 10 minutes or until tender, then mash until smooth. 
    • Add potato starch, flour, salt, pepper, garlic powder, onion powder, paprika, red pepper flakes, ½ cup Panko, and ½ cup of Asadero cheese to a bowl. Mix until combined.
    • Combine the cheese mixture with the mashed potatoes and mix until the consistency is similar to dough. In a separate bowl, combine jalapeños, mozzarella, and remaining Asadero cheese and mix thoroughly.
    • Take a handful of the potato mixture and flatten it into a thin patty that's roughly 4" wide. Put a spoonful of the cheese mix in the center, then fold the edges closed. Use your palms to roll it into a ball, and make sure there's a good seal to prevent cheese from oozing out while cooking. Repeat this process until you've used up all the potato dough (this recipe yields roughly 15 potato cheese balls).
    • Whisk two eggs in a bowl, and pour the Panko into another. Coat the balls in egg, then roll them in the Panko breadcrumbs until they're completely covered. 

    Frying Instructions

    • Fill a small pan halfway with oil and heat to 350-375° F. Fry the bottom half of each ball over medium-high heat for about 30 seconds or until golden brown. Flip them over and fry for another 30 seconds. When they're evenly cooked, take them out and let the excess oil drain on a paper towel. 
    • Drizzle with ranch or your favorite sauce. Sprinkle a little dried parsley to garnish and enjoy!

    Notes

    • I like to use a food processor to speed up the potato mashing process and ensure a smooth and uniform consistency.
    • If the dough is too sticky you can add a little more flour until it becomes workable. I also like to coat my hands in flour to make the rolling process easier.
    • I love all the cheeses, and I encourage you to experiment with adding all your favorites. One thing to note, however, is that you should stick with cheeses that melt easily and avoid non-melters like feta, goat cheese, cotija, etc. because these can separate or curdle.
    • If you prefer, you can use small cubes of cheese rather than shredded cheese.
    • For deep frying, I recommend using corn oil, peanut oil, or vegetable oil.
    • You really only need to cook these for about 60 seconds each. They can overcook very quickly, so keep a close eye on them!
    • Because this recipe yields 15 potato cheese balls, I like to freeze some of them to enjoy later. 

    Nutrition

    Serving: 1ball | Calories: 231kcal | Carbohydrates: 27g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 341mg | Fiber: 2g | Sugar: 1g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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