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crispy fried mashed potato balls on a cutting board, one ball is broken in half to show soft cheesy middle. balls are golden brown and crispy. small bowl with sauce on the side


  • Author: Zoha
  • Total Time: 1 hour 30 min with cooling
  • Yield: 10 potato balls


These fried mashed potato balls have a crispy coating made using crackers instead of bread crumbs, a soft and creamy mashed potato interior, and a cheesy center.


Mashed potato filling:

  • 500g potatoes (2-3); Russet or Yukon Gold
  • 4 oz cream cheese, room temperature (113g)
  • 1/3 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp chili flakes
  • 1 tsp garlic powder
  • 2-4 tbsp all purpose flour
  • 2 tbsp chopped fresh parsley

Crispy coating:

  • 1 1/4 cup crushed crackers (original, salted flavor)
  • 1/4 cup shredded parmesan cheese
  • 1/2 tsp chili flakes


  • 1 8oz block of mozzarella cheese, cut into large cubes (mine were about 3/4" each)
  • 2 large eggs


  • Oil


  • Peel and cube the potatoes. Boil them in water, completely submerged, until they are just tender (they should not be mushy)
  • Drain the potatoes once they are boiled. Transfer to a bowl and mash with a fork or potato masher
  • Add all the other ingredients: cheddar cheese, cream cheese, salt, pepper, chili flakes, garlic powder, chopped parsley and flour, and mix to combine
  • The mixture should be soft and slightly sticky but firm enough that it can be handled and turned into balls. You can adjust the amount of flour but don't add too much more. If the potatoes still feel too sticky, refrigerate the mixture for 30 minutes
  • Using a 2" cookie scoop, scoop up the potato mixture. Place it in your palm and gently press a mozzarella cube in the middle. Form it into a ball, trying your best to keep the cheese in the center and an even thickness of potato all around. Scrape your hands between each ball, and continue until all potatoes are done. You should have 10 balls in total
  • Place the balls on a sheet with parchment paper, and place in the freezer for 30 minutes
  • In a separate bowl, add the crushed crackers, parmesan and chili flakes, and mix until combined
  • Break the eggs and whisk them thoroughly in another bowl
  • Once the potato balls are out of the freezer, start coating them. Dunk each ball into the egg, followed by the crackers, followed by the egg and the crackers again, so they are double coated. Make sure to get all sides thoroughly coated with each turn and press the crumbs in gently. Place the balls back on the tray as your assemble, and transfer to the fridge while you heat up the oil
  • In a heavy bottomed skillet, heat 2" of vegetable oil until it is hot (about 330F, should not be too hot)
  • Fry the potato balls in 2-3 batches for about 6-8 minutes each until they are deep golden and crispy. You want to gently flip the balls over every minute or so, so that all sides are cooking evenly. This will prevent the balls from bursting open
  • Dab off any excess oil from the balls with a paper towel
  • Serve while still hot with any sauce of your liking!


  • If you don't have experience frying, I recommend frying one ball as a test first. This will give you an idea of how long to fry and at what temperature
  • Make sure you are very gentle and carefully flip the balls every ~1 minute or so while frying
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Category: Side
  • Cuisine: American

Keywords: Crispy Fried Mashed Potato Balls