Cold mashed potatoes, Parmesan, an egg and a little flour make a mixture firm enough to shape around a cube of mozzarella.
Each ball is rolled in flour, pressed into panko and deep-fried in 350°F oil for a few minutes, until the outside is deep golden and the cheese inside has melted.
How to Make It
Potato mixture made
Mix the mashed potatoes, Parmesan, egg, 1/4 cup flour, garlic powder and salt until firm enough to shape.
Shaped around mozzarella cubes
Divide into 12 portions, flatten each, place a mozzarella cube in the centre and seal the potato around it into a ball.
Rolled in flour and panko
Roll each ball in the remaining flour, then press firmly into the panko.
Fried at 350°F in batches
Heat the frying oil to 350°F and fry the balls in batches until deep golden and hot through, about 3 to 4 minutes. Drain on a rack.
Parsley, served while molten
Finish with chopped parsley and serve while the mozzarella centres are still molten.
Frequently Asked Questions
How do I fry these safely?
Use a deep pot no more than half full, keep the oil around 350°F, lower the balls in gently with a slotted spoon and fry a few at a time.
Are these baked?
No. They are deep-fried for a crunchy panko crust.
Is the centre hot?
Yes. The mozzarella is molten straight from the fryer, so let them cool for a minute before biting in.
Shape, Seal, Coat, Fry
Mix
Mashed potatoes, Parmesan, egg, flour, garlic powder and salt stirred until firm.
Seal
Twelve flattened portions wrapped completely around cubes of mozzarella.
Coat
Rolled in the remaining flour, then pressed firmly into panko.
Fry350°F, about 3 to 4 minutes
Lowered carefully into hot oil in batches and drained on a rack.
Ingredient Notes
- Cold mashed potatoes
- Three cups, chilled so the mixture shapes easily.
- Low-moisture mozzarella
- Six ounces cut into 12 cubes, one for the centre of each ball.
- Panko breadcrumbs
- A cup and a half, pressed on firmly for the crunchy crust.
Why This Recipe Works
- Cold mashed potatoes shape and hold far better than warm ones.
- Sealing the potato completely around the mozzarella stops cheese leaking into the oil.
- A flour layer under the panko helps the crumbs stick.
- A short, hot fry browns the crust while the centre melts.
Success Tips
- Chill the shaped balls for 15 minutes if they feel soft before coating.
- Check there are no cracks in the potato shell so the cheese stays inside.
- Warn anyone eating them that the centres are very hot.
Serving Ideas
Pile the golden balls on a plate, pull one open to show the stretchy cheese centre and scatter parsley over.
