CHEESY POTATO BALLS RECIPE
Quick and easy cheesy appetizer or side dish anyone can make!
Provided by admin
Categories Appetizer
Time 20m
Number Of Ingredients 8
Steps:
- In a bowl, combine the mashed potato, 1 egg, salt, and black pepper. Mix well.
- Scoop a part of the mashed potato (about 1 tablespoon) mixture and flatten it, forming a small pancake. Place the cheddar cheese cube in the center and wrap the mixture around the cheese, forming a ball. Repeat the process for the rest of the mixture.
- In three separate bowls, add-in flour, 1 whisked egg, and breadcrumbs. Dip the potato balls in flour, then whisked egg, and then breadcrumbs.
- In a medium cooking pan, pour-in and heat the cooking oil in medium to high heat.
- Add-in the potato balls. Deep-fry for 3 to 5 minutes or until nicely browned.
- Use paper towels to drain excess oil and transfer to a serving plate with a dip of your choice. Serve and enjoy!
Nutrition Facts : Calories 224 kcal, Fat 3.7 g, SaturatedFat 1.5 g, Cholesterol 51 mg, Sodium 328 mg, Carbohydrate 39.3 g, Fiber 3.4 g, Sugar 2.2 g, Protein 8 g, ServingSize 1 serving
CHEESY POTATO BALLS
Provided by Stephanie
Time 1h
Number Of Ingredients 8
Steps:
- Add the potatoes to a large pot and cover with cold water. Add a generous pinch of salt to the pot. Bring to a boil and cook potatoes on medium high, uncovered, until the potatoes are fork tender, about 20 minutes. Drain well and mash. Stir in the cream and salt to taste. Set aside to cool.
- When the potatoes are cool (you can make them the day before then take them out of the fridge to come to room temperature for 1-3 hours) use a ice cream scoop or measuring scoop to scoop out 2 tablespoons of potato. Shape into a ball and then flatten slightly and place a cube of cheese in the middle. Bring the mashed potato up around the cube of cheese, enclosing it. Roll gently into a ball shape. Repeat as needed.
- Set up a breading station with three shallow dishes. One with flour, one with lightly beaten egg, and one with panko. Working gently, with one ball at a time, dip the ball into flour, shaking off excess, then coat in egg wash. Roll in panko to coat completely. Set aside on a plate or tray and continue to coat all of the balls in panko.
- In a deep sided, heavy bottomed pot, heat up 2 inches of oil over medium heat until it reaches 375°F. Gently place the potato cheese balls in the hot oil, being careful not to overcrowd, turning occasionally and maintaining oil temperature of 350°F, until the breading is golden brown and crisp, 2-3 minutes. Use a slotted spoon to transfer to paper towels to drain. Let cool slightly and enjoy hot while the cheese is still stretchy.
Nutrition Facts : Calories 332 kcal, Carbohydrate 59.5 g, Protein 12.4 g, Fat 4.8 g, SaturatedFat 1.7 g, Cholesterol 66 mg, Sodium 274 mg, Fiber 5.4 g, Sugar 3.6 g, ServingSize 1 serving
CRUNCHY POTATO CHEESE BALLS
I haven't tried this one yet, but it's a local favorite that was published in our town newspaper. Sounds wonderful!
Provided by DuChick
Categories Potato
Time 50m
Yield 20 balls, 5 serving(s)
Number Of Ingredients 8
Steps:
- Mash potatoes with salt, milk, onion salt and 1/4 cup butter.
- Chill until firm.
- Cut cheese into 1 inch cubes.
- Shape mashed potatoes around the cheese cubes into 2 1/2" balls.
- Roll in corn flake crumbs.
- Brush with remaining /14 cup melted butter and place on slightly-greased cookie sheets.
- Bake 20 minutes at 350* or until heated through.
Nutrition Facts : Calories 821.2, Fat 32, SaturatedFat 20, Cholesterol 85, Sodium 1169.5, Carbohydrate 114.3, Fiber 13.2, Sugar 5.2, Protein 23.1
CRISPY POTATO BALLS
Provided by Ree Drummond : Food Network
Time 1h25m
Yield 12 balls
Number Of Ingredients 16
Steps:
- Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
- Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
- Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
- Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
- Garnish with more Parmesan and parsley.
- Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
- Preheat the oven to 350 degrees F.
- Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
- Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
- Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.
CHEESY POTATO & ITALIAN SAUSAGE BALLS #5FIX
5-Ingredient Fix Contest Entry. Who knew that 5 ingredients could pack such a punch of flavor! These little treats scream Mama Mia that's a tasty tater ball! They are crispy on the outside and soft and gooey on the inside. They are the perfect appetizer for any occasion. The best thing about these delightful balls of yumminess is that the kids will flip over these as well as the grown-ups.
Provided by logansw
Categories Potato
Time 30m
Yield 32 appetizers, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine potatoes, sausage, cheese, pesto and 1/2 cup of bread crumbs in a mixing bowl. Mix thoroughly.
- With wet hands, roll potato mixture into 1 1/2 inch balls. Place remaining bread crumbs on a large plate. Roll each potato ball in bread crumbs. Make sure they are evenly coated.
- Place poatao balls on a large plate or pan and put in fridge for at least 30 minutes or until ready to use.
- Meanwhile, preheat oven to 380 degrees.
- Place potato balls on a large non-stick cookie sheet. Bake for 20 minutes and golden brown.
- **serve with your favorite marinara sauce**.
LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY
Here's what you need: mashed potato, green onion, cooked bacon, garlic powder, black pepper, eggs, cheddar cheese, flour, bread crumbs, oil, salt
Provided by Tasty
Categories Sides
Yield 7 servings
Number Of Ingredients 11
Steps:
- Cut cheddar cheese block into small cubes.
- Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
- With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
- In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
- In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
- Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
- Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
- Enjoy!
Nutrition Facts : Calories 792 calories, Carbohydrate 132 grams, Fat 14 grams, Fiber 7 grams, Protein 26 grams, Sugar 7 grams
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