1. Prepare the Potatoes
Boil 4 medium potatoes until fork-tender.
Peel and mash them while still warm to remove lumps.
Spread them on a plate for 5–10 minutes to release excess steam (this keeps them firm, not sticky).
2. Season the Potato Mix
In a large bowl, combine mashed potatoes, flour, half the breadcrumbs, garlic powder, onion powder, pepper, chili flakes, herbs, and salt.
Mix until everything comes together into a soft dough-like texture.
3. Shape the Balls
Take a small portion of potato mixture (about 2 tablespoons).
Flatten it into your palm and place a cube or pinch of shredded cheese in the center.
Carefully roll it into a smooth ball, sealing the cheese inside.
Repeat until all the mixture is used up.
4. Coat the Balls
In one small bowl, beat the egg (or use milk for a lighter coating).
Place breadcrumbs in another bowl.
Dip each potato ball into the egg, then roll it in breadcrumbs until fully coated.
For extra crispiness, repeat the process for a double coating.
5. Fry or Bake
Deep Fry: Heat oil to 350°F (175°C) and fry 3–4 balls at a time until golden brown (about 2–3 minutes).
Shallow Fry: Heat 3–4 tablespoons of oil in a pan and turn the balls gently until crispy on all sides.
Air Fry: Brush with oil and air fry at 375°F (190°C) for 12–15 minutes, shaking halfway.
6. Serve Hot
Drain on paper towels.
Serve immediately while the cheese inside is gooey and melty.
Tips for Success
Dry Potatoes → Too much moisture makes the balls fall apart. Always let boiled potatoes steam-dry before mashing.
Seal Well → Close the potato dough tightly around the cheese to prevent leaks while frying.
Breadcrumb Choice → Panko breadcrumbs make the crispiest coating, but regular ones work too.
Cheese Options → Mozzarella gives a gooey stretch, cheddar gives a sharp flavor, and pepper jack adds spice.
Make Ahead → Shape and coat the balls, then refrigerate for up to 24 hours before frying.
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