These golden brown, deep-fried taters are full of luscious cheese and smoky flavor.
Whether it’s a game day or holiday, potato balls will satisfy everyone’s salty and cheesy cravings! They’re golden and crispy on the outside, but ooey-gooey and fluffy on the inside. It’s like eating a deep-fried cheese cloud, with bursts of smoky flavor from the bacon bits. YUM! This savory snack is easy to pop straight into your mouth, so it makes a great finger-food appetizer for parties. No matter the occasion, it’s easy to share potato balls with your loved ones and make them part of a whole spread.
Growing up, my family-filled New Year’s Eve parties were full of homemade hors d’oeuvres of all kinds, and potato balls fit perfectly in that equation. Of course, you could also enjoy them as a side to any of your favorite mains—from burgers to salads, and beyond. They’re so versatile, they will pair wonderfully with any of your favorite dinner dishes! Plus, as an easy 35-minute recipe, these fun potato balls can be whipped up in a pinch. Low effort, high reward!
Are Potato Balls Healthy?
Since these babies are deep-fried and have a high amount of carbs and fat, they’re not the healthiest snack in the world. However, if you or your guests have specific dietary needs, there are a couple of easy adjustments you can make. For a gluten-free version, simply use rice-based panko breadcrumbs from brands like 4C Foods and GF flour from King Arthur or Bob’s Red Mill. For a vegetarian option that’s equally as delicious, just remove the bacon.
Dairy-Free Potato Balls
At first glance, it might seem like a chore to make this recipe dairy-free, but don’t worry—I’ve got your back! First of all, make sure your mashed potatoes are dairy-free. Next, choose your favorite vegan cheddar cheese! Daiya has one of the best plant-based cheddars I’ve tried, so I recommend starting with that. As for Parmesan, you can either use plant-based Parmesan from Daiya, or you can try a quarter cup of nutritional yeast instead. Keep in mind that this has a slightly tangier cheese flavor, but it works just as great in this recipe.
FAQs & Tips
Once cooled, potato balls can be refrigerated in an airtight container for up to 3 days. You may also freeze them for a few months. Simply thaw them in the fridge overnight before reheating and serving the next day. Reheat by popping them in the oven at 350°F for 10-15 minutes, or until they’re warm all the way through.
The key is to ensure there’s as little moisture as possible. If you have too much moisture, the potato balls will likely crumble while frying, which isn’t fun at all. If you find your potato batter to be too watery or mushy while forming them into balls, add an extra tablespoon of flour, or a tablespoon of cornstarch.
Yes, you are more than welcome to fry your potato balls in a deep pot on the stove. Simply fill the pot with about an inch of oil and make sure to heat it up before you add the balls. The deeper the pot, the better, because the oil will splatter.
Serving Suggestions
For your next family gathering, consider whipping up an enticing appetizer buffet. Spanakopita, Pigs in a Blanket, Air-Fryer Chicken Wings, and Oven-Baked Mozzarella Sticks would all go excellently with potato balls. Alternatively, let these golden brown nuggets hang with Air-Fryer Hamburgers, Crock-Pot Green Bean Casserole, or a light and fresh Chopped Salad.
Potato Balls
Ingredients
- 3 cups mashed potatoes chilled
- 1 cup cheddar cheese shredded
- 1/3 cup cooked bacon crumbled
- 1/4 cup chives chopped
- 1/3 cup Parmesan cheese grated
- 1 1/4 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs beaten
- Vegetable oil for frying
Instructions
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In a large bowl, combine mashed potatoes, cheddar cheese, crumbled bacon, and chives.
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Scoop the mixture using an ice cream scoop and form into balls. In a separate bowl, mix together the Parmesan and panko; set aside.
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Roll each ball in flour, dip in beaten eggs, then coat with panko mixture.
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Heat oil in a deep fryer or large pot to 375°F. Fry the potato balls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
Nutrition
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