Ingredients
Method
- Peel the potatoes, rinse them, and chop into roughly one-inch cubes. Place in a pot and cover with water. Bring to a boil and cook until tender, about 10 minutes.
- Drain the potatoes and mash thoroughly in a medium bowl until smooth and lump-free.
- Mix in parsley, paprika, garlic powder, green onions, black pepper, onion powder, and salt until evenly incorporated.
- Combine the cheddar cubes with black pepper, basil, and red chili flakes in a small bowl. Toss gently to coat the cheese evenly.
- Scoop the mashed potato mixture with a tablespoon, flatten slightly, place a seasoned cheese cube in the center, and fold the potato around it. Roll into a smooth ball between your palms.
- Repeat the stuffing process with the remaining potatoes and cheese, moistening your hands if necessary to shape the balls easily.
- Prepare a coating station: whisk eggs with water, salt, and chili powder in one bowl, place flour on a second plate, and breadcrumbs on a third plate.
- First, roll each potato ball in flour, then dip into the egg mixture, and finally coat evenly with breadcrumbs. For extra crunch, repeat the egg and breadcrumb dip.
- Chill the coated balls in the refrigerator for at least 30 minutes to firm up.
- Heat oil in a heavy-bottomed pot to 370°F (185°C). Fry the potato balls in batches for 3–5 minutes, stirring occasionally, until golden brown and crispy.
- Serve immediately while warm with your favorite dipping sauce.
Nutrition
Notes
These golden potato cheese bites are the ultimate comfort snack—crispy outside, gooey inside, and perfect for dipping into your favorite sauces. Make them ahead for parties or family nights, and watch them disappear instantly!