Chili crisp potato cheesy potato balls are a super fun way to elevate mashed potatoes into crispy golden cheesy goodness. This fun appetizer will be sure to spark a little joy and creativity at your table.
Info and tips for chili crisp cheesy potato balls
Often when I see people try to make deep fried potato balls, they struggle with the frying part. If you fry for too long or at the wrong temp, the potato balls will start to fall apart. So here are some tips to prevent that!
- Freeze the potato balls for at least 30 minutes before frying. Freezing the potatoes prior will help them hold their shape when they hit the hot oil.
- Your oil has to be hot and deep enough! Your oil should be around 350F to 375F. If you don’t have a thermometer just test the oil temp by adding one potato ball. It should bubble immediately and turn golden brown in 2-3 minutes. Make sure there is enough oil for the potato balls to float.
- Don’t deep fry them for too long. The potato balls will start cracking and breaking down around the 5-6 minute mark. That’s why it’s incredibly important to have your oil hot enough, and to fry in small batches.
Equipment
This is the checkered cutting board I used in the video!
Ingredients for chili crisp cheesy potato balls
- neutral frying oil
- 3 gold potatoes
- ¼ cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp fresh minced parsley
- cubed mozzarella
- ¼ parmesan
- 2 tbsp parsley (for garnish)
- chili crisp (for garnish)
- chili oil mayo (for dipping)
Instructions
- Begin by peeling the potatoes and cutting them into 1 inch chunks. Boil the potatoes in salted water until fork tender.
- Mash the potatoes until smooth. Once cool mix in the cornstarch, seasonings, and parsley.
- Roll about a tbsp of the mixture into a ball, stuffing the middle with mozzarella. Repeat this until all the mashed potato mixture is used up. Place the balls in the freezer for 30 minutes.
- Meanwhile in a large deep pot heat neutral oil over medium/high. You want enough so that the balls will be able to float. Heat the oil to 350F-375F. If you don’t have a thermometer you can test the heat of the oil with one potato ball. It should bubble immediately and turn golden brown in 2-3 minutes.
- Once oil is hot enough fry the potato balls in small batches, make sure not to overcrowd. Remove the potato balls once they are golden brown.
- Garnish the potato balls with parmesan, parsley, and chili crisp. Serve with a spicy chili oil mayo dipping sauce and enjoy!
See below for a video tutorial!
If you liked this one be sure to check out these:
Chili crisp potato cheesy potato balls are a super fun way to elevate mashed potatoes into crispy golden cheesy goodness. Begin by peeling the potatoes and cutting them into 1 inch chunks. Boil the potatoes in salted water until fork tender. Mash the potatoes until smooth. Once cool mix in the cornstarch, seasonings, and parsley. Roll about a tbsp of the mixture into a ball, stuffing the middle with mozzarella. Repeat this until all the mashed potato mixture is used up. Place the balls in the freezer for 30 minutes. Meanwhile in a large deep pot heat neutral oil over medium/high. You want enough so that the balls will be able to float. Heat the oil to 350F-375F. If you don't have a thermometer you can test the heat of the oil with one potato ball. It should bubble immediately and turn golden brown in 2-3 minutes. Once oil is hot enough fry the potato balls in small batches, make sure not to overcrowd. Remove the potato balls once they are golden brown. Garnish the potato balls with parmesan, parsley, and chili crisp. Serve with a spicy chili oil mayo dipping sauce and enjoy!Chili Crisp Cheesy Potato Balls
(No Ratings Yet)
Loading...Ingredients
Instructions
