Скачать или смотреть Crispy cheesy potato balls ✨

Ingredients
5 russet or Yukon potatoes, peeled and sliced
1/4 cup Parmesan cheese, shredded
1/4 cup parsley, chopped
4 tbsp cornstarch
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper (optional)
1 tsp salt
1/2 tsp pepper
1/2 cup mozzarella, cut into small pieces
Fresh parm and parsley for topping

Dredge
1 cup panko bread crumbs
1/4 cup Parmesan cheese, shredded
1/4 cup parsley, chopped
1 tsp garlic powder
2 eggs, whisked (season with salt and pepper)
Splash of water (for eggs)

Instructions
Boil potatoes in salted water until fork-tender (about 12–15 min). Drain and mash until smooth.
Stir in, garlic powder, onion powder, cayenne powder, Parmesan, parsley, salt, and pepper.
Mix well until creamy but firm. Let cool slightly.
Scoop about 1½ tbsp mashed potato mixture into your hand.
Flatten slightly, place a small cube (or pinch) of mozzarella inside, then roll back into a ball to seal. Place in fridge for 30-45 minutes.
Roll each ball in flour, dip into beaten egg, then coat in breadcrumbs. For extra crunch: repeat egg + breadcrumb coating twice.)
Heat oil to 350°F (175°C).
Fry potato balls in batches, 2–3 minutes, until golden brown and crispy.
Drain on wired wrack.
Sprinkle with extra Parmesan and parsley.