Parmesan Garlic Potato Balls

Parmesan Garlic Potato Balls are an irresistible appetizer or snack that combines creamy roasted garlic mashed potatoes with a crispy, golden exterior and a gooey mozzarella cheese center. These bite-sized delights pack savory flavors from parmesan and garlic with the comforting texture of fluffy mashed potatoes and melted cheese.

You’ll love how the roasted garlic adds unparalleled depth and sweetness to the mashed potatoes, elevating this simple dish into something gourmet. The double breading creates a satisfyingly crunchy shell that perfectly contrasts the soft interior and stringy melted cheese in every bite. Served warm and sprinkled with fresh parsley and extra parmesan, these potato balls are perfect as a party appetizer, side dish, or a fun treat to share.

Ingredients

Roasted Garlic Mashed Potatoes:

• 1 large head garlic
• Olive oil
• 498g (1.1 pounds) russet potatoes, peeled and chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon fresh parsley, finely chopped
• ¼ teaspoon onion powder
• Salt to taste

Coating and Filling:

• 1½ cups panko breadcrumbs
• ½ cup flour
• ¼ cup parmesan cheese, grated
• 3–4 large eggs
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder (adjust to taste)
• Salt to taste
• 11 chunks mozzarella cheese (½ inch each)

For Frying and Serving:

• 2-3 cups avocado or vegetable oil for deep frying
• Additional grated parmesan and fresh parsley for garnish

Instructions

1. Preheat oven to 400°F. Slice off garlic head’s tip and drizzle exposed cloves with olive oil. Wrap in foil and roast until soft, about 25–35 minutes. Cool.

2. Boil potatoes in salted water until tender (10–14 minutes). Drain and cool on baking sheet.

3. Mash potatoes with squeezed roasted garlic, flour, parmesan, parsley, onion powder, and salt until smooth.

4. Portion mashed potatoes into 11 balls (about 1.5 oz each). Flatten each ball and place a mozzarella chunk in the center. Enclose cheese with potato and reshape into balls.

5. Set up breading station: (1) flour seasoned with salt, (2) beaten eggs, (3) panko combined with garlic and onion powder, parmesan, and salt.

6. Double coat each potato ball by rolling in flour, dipping in eggs, then breadcrumbs; repeat egg and breadcrumb coating. Place on parchment-lined baking sheet.

7. Chill coated balls in freezer 1.5–2 hours.

8. Heat oil to 350°F and fry potato balls in batches for 3–4 minutes until golden and crisp. Drain on paper towels.

9. Garnish with parmesan and parsley. Serve hot with your choice of dipping sauce.

My Best Tips for Success

• Roast garlic fully for sweet, mellow flavor in potatoes.

• Use panko for maximum crunch.

• Double breading is key to crispy exterior.

• Freeze before frying to prevent balls from falling apart.

• Use a slotted spoon to remove and drain well.

Delicious Variations to Try

• Add crispy bacon bits to potato mixture.

• Use smoked mozzarella for a smoky flavor.

• Mix in fresh herbs like chives or rosemary.

• Pair with spicy aioli or marinara for dipping.

• Experiment with different cheeses in the center.

Frequently Asked Questions

How do I store leftover potato balls?

Keep refrigerated in airtight container up to 2 days; reheat in oven or air fryer.

Can I freeze and reheat?

Yes, freeze after breading, reheat in oven or fryer.

What potatoes work best?

Russet potatoes for fluffy texture; Yukon Golds can also be used.

Can I bake instead of frying?

Yes, coat balls evenly with oil and bake at 400°F until golden.

How to keep cheese inside during frying?

Double wrapping and chilling helps secure cheese filling.

What dipping sauces pair well?

Spicy mayo, ranch, or marinara complement perfectly.

Parmesan Garlic Potato Balls

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• Author: Emma Hart
• Total Time: 3 hours 55 minutes
• Yield: 11 potato balls 1x
• Diet: Vegetarian

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Description

Crisp, golden bites filled with creamy roasted garlic mashed potatoes and gooey mozzarella cheese, double-breaded for extra crunch and irresistible texture.

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Ingredients

Scale 1x2x3x

Roasted Garlic Mashed Potatoes

1 large head of garlic

Olive oil, for roasting

498 g (1.1 lb) russet potatoes, peeled and chopped

2 tbsp all-purpose flour

2 tbsp grated Parmesan cheese

1 tbsp chopped fresh parsley

¼ tsp onion powder

Salt, to taste

Coating & Filling

1½ cups panko breadcrumbs

½ cup flour

¼ cup grated Parmesan cheese

3–4 large eggs, beaten

½ tsp onion powder

¼ tsp garlic powder (adjust to taste)

Salt, to taste

11 chunks mozzarella cheese (½-inch each)

For Frying & Serving

2–3 cups avocado or vegetable oil

Extra Parmesan cheese and chopped parsley for garnish

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Instructions

1. Roast garlic: Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast 25–35 minutes until soft. Cool, then squeeze cloves from skins.

2. Cook potatoes: Boil potatoes in salted water 10–14 minutes until fork‑tender. Drain and cool slightly.

3. Make potato base: Mash potatoes with roasted garlic, flour, Parmesan, parsley, onion powder, and salt until smooth.

4. Form balls: Portion mixture into 11 pieces (1½ oz each). Flatten, place a mozzarella cube in the center, then enclose and roll into a ball.

5. Prepare breading: Set up 3 bowls—(1) flour with salt, (2) beaten eggs, (3) panko mixed with Parmesan, garlic powder, onion powder, and salt.

6. Double coat: Roll each ball in flour, dip in eggs, coat with panko, then repeat the egg and panko coating for extra crispness.

7. Freeze: Place coated balls on parchment‑lined sheet and freeze 1½–2 hours until firm.

8. Fry: Heat oil to 350°F (175°C). Fry in batches 3–4 minutes until golden and crisp. Drain on paper towels.

9. Serve: Sprinkle with Parmesan and parsley. Serve hot with sauces like spicy mayo, ranch, or marinara.

See also  Christmas Cranberry Jalapeno Dip

Notes

Roast garlic thoroughly for caramelized sweetness. Freeze before frying to maintain shape and cheese seal. Use panko breadcrumbs for crunchiest coating. Handle gently to avoid cracks. Serve freshly fried for best texture.

• Prep Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snack
• Method: Frying
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 piece (1/11 recipe)
• Calories: 205
• Sugar: 1 g
• Sodium: 230
• Fat: 11
• Saturated Fat: 3
• Unsaturated Fat: 7
• Carbohydrates: 20
• Fiber: 1
• Protein: 6
• Cholesterol: 40

Keywords: parmesan garlic potato balls, cheesy fried potato bites, mozzarella stuffed potato balls, crispy mashed potato snacks, fried appetizers