Crispy on the outside, soft and cheesy on the inside — these Garlic Parmesan Cheese Balls are the ultimate comfort snack! Mashed potato mixed with garlic and Parmesan, stuffed with gooey mozzarella, then triple-coated and fried to golden perfection. Perfect for parties, game nights, or whenever you’re craving something indulgent.
Ingredients
For the Potato Mixture:
- 4 large Yukon Gold potatoes
- 4 tbsp cornstarch
- Salt to taste
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 tsp dried parsley
- ½ cup freshly grated Parmesan cheese
- 8 oz mozzarella cheese block, cut into small cubes
For the Coating:
- Dry Batter: 1 cup all-purpose flour 1 tbsp cornstarch Salt to taste ½ tsp black pepper 1 tsp garlic powder
- Egg Wash: 2 eggs 3 tbsp water
- Breadcrumbs: 1 cup panko breadcrumbs 1 tsp dried parsley
For Frying & Garnish:
- Oil for frying
- ¼ cup grated Parmesan cheese (for garnish)
Method
- Prepare the Potatoes Peel and cut the potatoes into 2-inch cubes. Boil in salted water until fork-tender. Drain well and let them cool slightly.
- Make the Potato Dough Mash the potatoes in a large bowl until smooth. Add cornstarch, salt, garlic powder, black pepper, dried parsley, and ½ cup grated Parmesan. Mix until it forms a soft dough. Let it cool completely.
- Stuff the Balls Take a portion of the potato mixture, flatten it in your palm, place a cube of mozzarella in the center, and carefully seal it into a smooth ball. Repeat with the remaining mixture. Place the balls on a tray.
- Set Up the Breading Station
- Bowl 1: Mix all dry batter ingredients (flour, cornstarch, salt, pepper, garlic powder).
- Bowl 2: Whisk eggs with water.
- Bowl 3: Mix panko breadcrumbs with dried parsley.
- Bread the Balls Roll each potato ball in the dry batter, then dip in the egg wash, and finally coat evenly with panko breadcrumbs. For extra crispiness, double-coat them.
- Fry Heat oil to 350°F (175°C). Fry the balls in batches for 2–3 minutes or until golden brown and crispy. Drain on a wire rack or paper towels.
- Serve Sprinkle generously with extra grated Parmesan cheese while still hot. Serve immediately.
Pro Tips
- Use Yukon Gold potatoes for a creamier texture.
- Squeeze out any excess moisture from the mashed potatoes for better structure.
- Chill the stuffed balls in the fridge for 20–30 minutes before breading — they hold shape better.
- Maintain oil temperature at 350°F to get them perfectly crispy without absorbing too much oil.
- Make them ahead and freeze before frying for quick snacks later.
Serving Suggestions
Serve hot with marinara sauce, garlic aioli, ranch dressing, or spicy sriracha mayo. They also pair great with soup or as a side dish.
These Garlic Parmesan Cheese Balls are cheesy, garlicky, and irresistibly crispy — once you start, you won’t be able to stop!
Your Turn: Would you try this recipe? Let me know in the comments if you make them! Also tell me if you want an Air Fryer version or Baked version.
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