Soft Potato Cheese Balls That Even Picky Eaters Love
Snacks//Kids Snacks//Potato Dishes//Cheese Balls
Introducing a recipe for soft and delicious potato cheese balls, made with love, hoping even my picky 4-year-old will enjoy them. The wonderful combination of a crispy exterior, a tender potato interior, and gooey, stretchy cheese makes this a special treat the whole family can savor.
Main Ingredients- 4 potatoes
- 2 Tbsp mozzarella cheese
- 1 cup panko breadcrumbs
- 1 egg
- 2 cups water
- 5 Tbsp frying powder
Seasoning & Other Ingredients- 2 Tbsp mayonnaise
- Pinch of parsley (chopped)
- 1 Tbsp salt
- Pinch of black pepper
- 1 tsp sugar
- 2 Tbsp mayonnaise
- Pinch of parsley (chopped)
- 1 Tbsp salt
- Pinch of black pepper
- 1 tsp sugar
Cooking Instructions
Step 1
First, peel the potatoes and prepare them. Since they are for children, wash them thoroughly and remove the skin carefully.
Step 2
Place the prepared potatoes in a pot. Add 2 cups of water, 1 tsp of sugar, and 1 Tbsp of salt. Bring to a boil over high heat for 5 minutes, then reduce the heat to low and simmer for another 5 minutes until the potatoes are tender. This process allows the potatoes to absorb a subtle flavor, making them tastier.
Step 3
Once the potatoes are steamed, let the steam escape and transfer them to a large bowl. It’s best to mash them while they are still warm for a smoother texture. After letting them cool slightly, add 2 Tbsp of mayonnaise, 1 Tbsp of salt (adjust to taste), a pinch of black pepper, and a pinch of chopped parsley. Mix well and mash the potatoes until smooth. (Tip: I briefly stepped away while mashing, worried they might burn, but they burned in an instant! Be mindful of the heat control when cooking.)
Step 4
Take portions of the mashed potato mixture, about bite-sized for young children. Flatten them slightly and make an indentation in the center, like making songpyeon (Korean rice cakes). Fill this indentation with about 2 Tbsp of mozzarella cheese. Then, carefully enclose the cheese with the potato dough, shaping it into a round ball. Ensure the cheese is completely sealed to prevent it from leaking out during cooking.
Step 5
Coat the round potato cheese balls first with frying powder (5 Tbsp), then dip them into a beaten egg, ensuring they are evenly coated.
Step 6
Next, roll the egg-coated potato cheese balls in panko breadcrumbs (1 cup) until they are fully covered. If you don’t have panko, you can cut the crusts off slices of bread and finely grind them in a blender. Coating them thoroughly with breadcrumbs will ensure a crispier texture when fried.
Step 7
Now it’s time to fry. Pour a generous amount of cooking oil into a deep pan and heat it over medium-low heat. When the oil is moderately hot (test by dropping a few breadcrumbs; they should sizzle and bubble), carefully place the prepared potato cheese balls into the oil. Fry them, turning occasionally, until they are golden brown and crispy on all sides. Evenly fried balls look more appealing and have a better texture.
Step 8
Your potato cheese balls are ready, with a crispy exterior, a soft interior, and wonderfully gooey cheese! (My youngest ended up just eating the crispy coating and not the potato inside, which was disappointing, but thankfully his older brothers enjoyed them thoroughly, making me feel proud.) They are best enjoyed warm, right after frying, when the cheese is perfectly melty and stretchy.
