Fried Mozzarella and Potato Balls

from ButterYum
makes 10 balls


  • 1 1/2 cups well-seasoned mashed potatoes (cool and very firm)
  • 10 1/2-inch cubes mozzarella cheese
  • 1 egg, beaten
  • 1/2 cup Italian Seasoned Bread Crumbs (or Panko bread crumbs, finely ground)
  • 2 cups canola oil


  1. Divide mashed potatoes into 10 equal portions and roll into bite-size balls. 
  2. Insert mozzarella cubes into the center of the potato balls.  
  3. Roll balls into beaten egg, then into finely ground Panko bread crumbs.  
  4. Allow coated potato balls to rest for at least 15 minutes to allow coating to set.  
  5. In the meantime, heat the canola oil in a heavy bottomed pot over med-high heat. The original recipe doesn't specify what temperature the oil should be heated to, but I found through trial and error that a temperature of 380-400 was ideal for frying the potato balls quickly (about a minute) before the mozzarella cheese starts to ooze out.  
  6. Drain and serve immediately.

Notes:  Be sure the mashed potatoes you use to makes these are very dry and firm - and flavorful, of course!