Ingredients
Scale
**For the Mashed Potato Filling:**
- 2-3 Russet or Yukon Gold potatoes (about 500g)
- 4 oz cream cheese (113g, softened)
- â…“ cup shredded cheddar cheese
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp chili flakes
- 1 tsp garlic powder
- 2-4 tbsp all-purpose flour
- 2 tbsp chopped fresh parsley
**For the Crispy Coating:**
- 1 ¼ cups crushed crackers (original, salted flavor)
- ¼ cup shredded parmesan cheese
- ½ tsp chili flakes
**For Assembly:**
- 1 8 oz block of mozzarella cheese (cut into large cubes (approximately ¾” each))
- 2 large eggs
Instructions
- 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!