![]() If your mashed potatoes have too much butter and cream/milk, the cheese will tend to ooze out while you’re deep-frying. You can use leftover mashed potatoes too – I’ve done that for croquettes in the past but in this case a stiff potato works best for containing the cheese when deep-frying. If they don’t sell Yukon golds at your grocery store, russet/Idaho potatoes will work too. Waxy potatoes like red or white potatoes end up being gummy so avoid those. ![]() Yukon gold potatoes are a dense, rich, and fluffy potato that will hold up to boiling without getting too water-logged. The best potatoes to use for potato balls are Yukon golds. If you have leftover mashed potatoes, this recipe becomes even quicker, but I recommend making mashed potatoes just for this purpose – more on that later. These cheesy potato balls look impressive but they are actually really easy to make and even easier to eat. I combined the deliciousness of a mashed potato ball with the gloriousness of a cheese ball and here were are: cheesy potato balls! They hit all the right notes and even though we’re in the middle of a heat wave right now, I made the commitment to deep fry these guys at night so we could have a decadent after dinner snack, just because. They’re really cheesy and melty and are great for cheese pulls. Cheese balls are usually sold alongside Korean fried chicken. Korean cheese balls are chewy, crispy doughnut-type deep fried cheese balls that are super popular with mukbangers (those youtubers who eat INSANE amounts of food). The other inspiration for this cheesy potato ball is the Korean mozzarella cheese ball. Mike and I always make a stop when we’re in the area to stuff our faces on potato balls and cubanos. They’re stuffed with picadillo (a Cuban meat dish) and are SO good. ![]() If you’ve been to LA then I’m sure you know about Porto’s Bakery, the Cuban bakery famous for their papas rellenas potato balls. These cheesy potato balls were inspired by two different things: LA’s famous Porto’s potato balls and those Korean cheese balls you see in mukbang. The outsides are crispy-crunchy and the insides are filled with creamy mashed potatoes and a molten core of cheesy goodness. A deep fried cheese stuffed mashed potato ball, that melts in your mouth. These little cheesy potato balls are essentially a croquette stuffed with cheese. ![]() I love croquettes! There’s nothing better than mashed potatoes coated in crispy panko then deep fried to a satisfying golden crunch. Croquettes are originally from France but nowadays they’re eaten almost everywhere. They’re usually made with béchamel or potatoes and can have a multitude of fillings. They are essentially a take on croquettes.Ĭroquettes are little stuffed balls or cylinders that are coated in breadcrumbs and deep-fried. Cheese makes everything better and these smooth and fluffy mashed potato balls stuffed with mozzarella cheese is no exception. There’s something so visceral about stringy melted cheese. Give me ALL the cheese, especially when it’s melted and especially when it gets gooey and pull-able. It’s everything you never knew you wanted, in one portable, pick-up-able, potato-y package. Hello crispy, crunchy, creamy, cheesy potato balls! If you love cheese and cheese pulls, this is cheese pull heaven.
0 Comments
Leave a Reply. |