Potato Cheese Balls

Potato Cheese Balls are made with household ingredients like breadcrumbs, potatoes, vegan cheddar and amazing seasonings. Crispy on the outside, cheesy and creamy on the inside, these easy to make cheese balls are always spot on amazing. Most delicious served freshly deep fried but can also be baked in the oven or from the air fryer.

I tell you the beauty of these mashed potato balls are that you can fry, bake or air fry them.

So many options, no matter what you method you are going to use, you can be sure the result will be delicious.

Here is why you need to make these Potato Cheese Balls 

I can’t wait for you to try my Potato Cheese Balls:

The seasonings are what makes them out of this world great, because everything goes so well together. 

Crispy: A crispy topping with a mix of breadcrumbs and flour is the combination that wins snack friends in no time.

The result and taste is that you know from a fancy restaurant, but everything comes so fast together. Also great for leftover mashed potatoes, yum.

What you need to make this Potato Cheese Balls recipe:

• Potatoes
• Vegan cheddar
• Dried chives
• Dried parsley
• Red pepper flakes
• Oil for frying

 

• Flour
• Oat milk
• Garlic powder
• Onion powder
• Panko bread crumbs
• Cornstarch

How to make Potato Cheese Balls

I cooked my potatoes right before, but if you haven’t done so yet, do it now. You can cook or steam them. Mine were ready in around 8 minutes. Make sure to cut them into small pieces first, and that your potatoes are done. Let them cool down to about room temperature, then transfer them to a large mixing bowl, then mash with a potato masher until a puree is formed. 

Add chives, parsley, pepper flakes, corn starch, vegan cheddar, garlic, onion powder. Season with a pinch of salt and pepper, and mix everything well.

In a small bowl, mix oat milk with flour and whisk them into a thin paste. Set aside.

Form roughly golf ball sized balls with a spoon. Dip them first into the flour mixture and then roll them in breadcrumbs until they are coated.

Now you can choose the following:

For deep frying: heat oil into a large sauce pan and wait until hot. Add the Potato Cheese Balls and deep-fry them until golden and crispy.

For baking; Preheat oven to 410°F and line a baking sheet with parchment paper. Put the coated cheese balls on the sheet and bake for 15 minutes.

Air fryer: Preheat your air fryer to 350°F, place the rolled balls in the air fryer basket, brush them with oil and fry them for around 15 minutes. Make sure to flip them, whenever required.

 Always serve the Potato Cheese Balls warm and fresh with an amazing dip or sauce see my suggestions below.

Leftovers and freezing options:

I find these are best warm and fresh, but if you aim for leftovers you can store them in the fridge for around 4 days.

Reheat briefly in the oven or microwave.

You can freeze uncooked balls for around 2 months and prepare them whenever you want it.

Tips and tricks:

Leftover mashed potatoes makes everything even easier, like in my Loaded Mashed Potatoes, the Garlic Mashed Potatoes or the Creamy Potatoes.  Just make sure to add the starch to the potatoes and finally roll in flour mixture and breadcrumbs the rest is exactly like in the recipe instructions.

Don’t skip the flour mixture, because the breadcrumbs can’t properly stick to the potatoes (they fall apart). You can alternatively just prepare the balls without the flour mixture and breadcrumbs. The result won’t be as crispy, but also tasty.

Season your potato mixture generously. This adds much needed flavor, otherwise it can be bland.

What condiments and sauces to serve:

• Nashville Hot Sauce 
• Ranch Dressing
• Spaghetti Sauce
• Garlic Sauce

Try these Potato Cheese Balls and tag me with your remakes on Instagram or Facebook.

Cheers, Florian.