Potato Cheese Balls Recipe

Crispy and yummy potato cheese balls are quick and easy to prepare. The cheesy mixture of potato and mozzarella will definitely be a hit! This dish can be served as a snack or appetizer. Serve with a variety of dips from ketchup to chili sauce, always a perfect match with the potato cheese balls. This recipe takes about 35 minutes to prepare and cook. It makes about 25 potato cheese balls.


• 3 red potatoes
• 100 grams mozzarella (sliced into small cubes)
• 50 grams parmesan cheese (shredded)
• black pepper to taste
• salt to taste

• 3 eggs
• 200 grams breadcrumbs
• salt and pepper to taste
• 1 tbsp paprika
• 50 grams all-purpose flour
• peanut oil (for deep-frying)


Place mozzarella cubes in between kitchen papers and press lightly.
Set aside.

Peel off skin from the potatoes.
Soak in water for a few minutes.
Slice into big chunks.
Put in a pot full of water.
Add some salt and let it boil until tender.
When tender, remove from the pot and transfer potatoes into a bowl.
Put the potatoes in a potato ricer by batch and push it to shred the potatoes.
Add shredded parmesan cheese and season with black pepper to taste.
Mix well to combine.
Season with salt to taste.
Mix well.

Get a spoonful of the potato mixture and form into small balls.
Create a small hole in the center of each potato ball.
Fill it with a cube of mozzarella cheese.
Repeat this with the remaining potato mixture and mozzarella cheese cubes.
It should make 25 potato cheese balls.
Place on a parchment-lined baking sheet.
Set aside.

Crack open three eggs in a bowl.
Beat well.
Set aside.

In a bowl, add breadcrumbs.
Season with salt, pepper, and paprika.
Mix well.
Set aside.

Coat each potato cheese ball in flour.
Dip in egg mixture, then coat with breadcrumbs mix.
Dip back into the egg mixture, then roll in breadcrumbs mix.
Put it back on the parchment-lined baking sheet.
Repeat this with the rest of the potato cheese balls.
Place inside the fridge while heating the oil.

Heat peanut oil in a large pot until it reaches 175 C.
Deep-fry the potato cheese balls until golden brown.
Remove from the pot and drain excess oil by putting the balls on a paper towel.
Transfer to a serving plate.
Serve with your favorite dip.

Tips and ideas:


Potato Cheese Balls Recipe
Images – https://www.youtube.com/watch?v=KTyShm0oRIA

Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)

--> Get The Free Cookbook <--

Shed Your Excess 5-7 Pounds Overnight:

Did you know you look 5-7lbs heavier than you really are?...

It’s true.

Most people are carrying around an extra 5-7 pounds that makes them FEEL and LOOK fatter, without actually BEING fatter.

And it means you probably suffer from some gut inflammation that's pushing against your belly from the inside out and making you look fatter. However...

… you can fix it by TOMORROW...

==> Hit your TRUE Weight Overnight with THIS

Please Share This Post:

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment