Peel and cut the potatoes into cubes. Boil them until just tender, not mushy. Drain and mash in a bowl.
Add the remaining mashed potato filling ingredients, adjusting flour if needed. The mixture should be soft but manageable. Refrigerate for 30 minutes if too sticky.
Using a 2″ cookie scoop, form potato balls, gently pressing a mozzarella cube into the center. Aim for 10 balls.
Freeze the balls for 30 minutes. In a bowl, combine crushed crackers, parmesan, and chili flakes.
Whisk the eggs in another bowl. Coat each ball with egg, then the cracker mixture, and repeat for a double coating. Place on a tray and chill while you heat the oil.
Heat 2″ of vegetable oil to 330F in a skillet. Fry the balls in batches for 6-8 minutes, flipping gently to ensure even cooking.
Dab excess oil off the balls with a paper towel and serve hot with your favorite sauce!
Remember, if you’re new to frying, try one ball as a test. Be gentle and flip the balls every minute while frying for a perfect, crispy result. Enjoy your Thanksgiving treat!