Korean Style Potato Cheese Ball

5.0/5 rating (4 votes)
  • Complexity: medium
  • 20 minutes
  • 20 minutes
  • 40 minutes
  • Serves: 6
  • By: Luna Aguisanda, Teaspoon of Yum
Korean Style Potato Cheese Ball

These shallow-fried potato balls are crispy on the outside and shine with irresistible stretchy mozzarella on the inside.


  • 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


Serve with your favorite sweet-and-sour dip or a marinara sauce spiked with gochujang hot sauce to taste.

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