Potato Cheese Balls Recipe

Dredge the Potato Balls:

Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each potato ball first in flour, then dip it into the beaten egg, and finally roll it in breadcrumbs until fully coated.
Fry the Potato Balls:
Heat oil in a deep fryer or a heavy-bottomed pot to 375°F (190°C).
Fry the potato balls in batches, being careful not to overcrowd the pot, until they are golden brown and crispy, about 2-3 minutes.
Use a slotted spoon to remove the potato balls from the oil and drain them on paper towels.
Serve:
Serve the potato cheese balls hot, with dipping sauces such as marinara, ranch dressing, or a spicy aioli.
Tips:
Mashed Potato Consistency: The consistency of the mashed potatoes should be dry enough to hold its shape when rolled. If your mashed potatoes are too wet, you can add a little flour to help firm them up.
Cheese Alternatives: Experiment with different types of cheese for different flavors and textures. Pepper jack can add a spicy kick, while gouda or brie can make for a luxurious taste.
Baking Option: For a healthier version, you can bake the potato cheese balls at 400°F (205°C) for 15-20 minutes or until golden brown, though they won’t be as crispy as when fried.
These potato cheese balls are sure to be a hit, offering a perfect blend of creamy, cheesy inside and crunchy outside. Enjoy making and serving this delicious treat!