Korean Style Potato Cheese Ball
These shallow-fried potato balls are crispy on the outside and shine with irresistible stretchy mozzarella on the inside.
Ingredients
- 1 lb Washington russet potatoes, peeled and cut into 1-inch chunks
- 1 tbsp melted butter
- 1 tsp granulated sugar
- 1/2 tsp salt
- 4 1/2 tsp cornstarch
- 8 oz mozzarella, cut into 8 (1-inch) cubes
- 1/4 cup all-purpose flour
- 1 egg
- 1 cup panko bread crumbs
- Vegetable oil, for frying
- Finely chopped fresh chives, for garnishing
Directions
Transfer potatoes to saucepan. Add cold water to cover and season with salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 15 to 20 minutes or until fork-tender. Drain well and transfer to bowl.
Mash potatoes until smooth. Add melted butter, sugar and salt. Sprinkle with cornstarch and mix well.
Divide potato mixture into 8 portions. Shape each portion into a ball. One at a time, flatten each ball into a patty and place a cube of mozzarella in the center. Shape potato mixture back into a ball to enclose mozzarella.
Transfer flour to small shallow bowl. Whisk egg in another small shallow bowl.
Dredge each potato cheese ball in flour, dip in egg and then coat in panko. Transfer to plate.
Pour enough oil into high-sided skillet to reach 1 inch up sides of pan. Heat over medium heat until shimmering or instant-read thermometer registers 350°F. Fry potato cheese balls, in batches if needed, for 5 minutes or until golden brown all over. Transfer to paper towel to drain.
Let cool for 5 minutes and garnish with chives to serve.
Notes
Serve with your favorite sweet-and-sour dip or a marinara sauce spiked with gochujang hot sauce to taste.
