Mozzarella Cheese Stuffed Mashed Potato Balls
Try this Mozzarella Cheese Stuffed Mashed Potato Balls recipe, or contribute your own.
Try this Mozzarella Cheese Stuffed Mashed Potato Balls recipe, or contribute your own.
- Carbohydrate 15.0885012262186 g
- Cholesterol 87.9370666690616 mg
- Fat 16.3332949652535 g
- Fiber 0.876442818682484 g
- Protein 5.71839169050082 g
- Saturated Fat 2.18419711142728 g
- Serving Size 1 1 Serving (77g)
- Sodium 272.121536963332 mg
- Sugar 14.2120584075361 g
- Trans Fat 0.65894174655059 g
- Calories 229 calories
Step-by-step
- Combine the mashed potatoes with salt, paprika and garlic powder. Taste and add more seasoning if desired.
- Scoop out about 1½ tablespoons of mashed potatoes and flatten into a disk on your palm. Fill with a little bit of mozzarella cheese (about a teaspoon) and then fold over the mashed potato disk so that it forms a ball, roll to shape evenly into a round shape. Continue until the mashed potato mix has been used up.
- Now it's time to set up the dredging (breading) station: In a shallow dish place the flour. In another shallow dish whisk the eggs. Place the breadcrumbs in a separate shallow dish.
- Taking each mashed potato ball, dredge it lightly in flour, rolling it so that it's covered completely. Lightly shake to brush off the excess flour.
- Then dip the mashed potato ball into the whisked eggs and coat completely, and then dip in the breadcrumbs, making sure it's fully coated in the breadcrumbs.
- In a large wok or dutch oven, heat oil to a medium high heat. Fry the mashed potato balls in batches for about 2-3 minutes until golden brown. Transfer and drain on a paper towel lined plate.
- Serve immediately.
Dropping these potato balls into oil heated past medium-high will scorch the outer breadcrumbs before the internal mozzarella has any chance to melt. Temperature control during frying is the single variable that determines whether the crust shatters cleanly or turns into a greasy, soggy shell. When oil drops below adequate thermal recovery points, the starch absorbs lipids rapidly instead of creating a moisture barrier, leaving you with heavy spheres. Maintaining a steady medium-high heat ensures the dry breadcrumbs set within two to three minutes while creating an internal thermal pocket hot enough to liquefy the dairy center. Potato starches behave unpredictably depending on their moisture content, meaning cold leftover potatoes require careful handling so the exterior disks do not crack around the filling. Flattening the potato base evenly across your palm prevents thin spots where the cheese can rupture the wall during sealing and leak into the hot oil. Dredging requires a dry-wet-dry sequence utilizing all-purpose flour, beaten eggs, and dry breadcrumbs to construct a coherent exterior shield that locks everything inside. Shaking off excess flour before the egg bath prevents the coating from sloughing off in wet clumps, which compromises the integrity of the breadcrumb layer. Visual cues dictate doneness completely since internal probes are impractical for small spherical foods. Watch for a uniform golden brown color across the entire surface of the crust before lifting them out with a slotted spoon. Draining the fried portions on a paper towel-lined plate immediately halts surface oil retention while preserving the crispness of the exterior layer.
