Indulge in these irresistible air fryer cheesy potato balls that deliver the perfect crunch in every bite! These golden-brown spheres combine creamy mashed potatoes and gooey melted cheese, all wrapped in a crispy exterior.
With just 59 calories per serving, they’re a lighter twist on traditional potato croquettes. Whether you serve them as party appetizers or weekend snacks, these crispy bites will disappear faster than you can make them.
Ingredients
- Potatoes: 500g boiled and peeled
- Coatings: 3 tbsp rice flour, 1 cup panko breadcrumbs
- Seasonings: 2 tsp each of garlic powder and chili flakes, 1 tsp each of salt, black pepper, and Italian herbs
- Cheese: 225g shredded mozzarella
- Binding agents: 4 tbsp corn flour mixed with ¼ cup water
- Oil: As needed for brushing
Instructions
- Prepare potato mixture: Mash boiled potatoes until completely smooth. Mix in rice flour and all seasonings until well combined.
- Form base balls: Shape mixture into 19-20 equal-sized portions. Each ball should be firm but manageable.
- Cheese stuffing: Flatten each ball, place 2 teaspoons of shredded mozzarella in the center, and carefully seal to form a ball again.
- Prepare coating station: Mix cornflour with water to create a slurry in one bowl. Place panko breadcrumbs in another bowl.
- Coating process: Dip each ball in the cornflour slurry, then roll in panko breadcrumbs until fully covered.
- Air frying: Preheat air fryer to 350°F/180°C for 5 minutes. Brush basket with oil, arrange balls with space between them.
- Cooking time: Cook for 7 minutes, flip, brush with oil, then cook additional 5-6 minutes until golden brown.
- Serving: Serve piping hot with tomato ketchup or your preferred dipping sauce.
Make-Ahead Tips
Want to prep these cheesy potato balls in advance? You can make the potato mixture and form the cheese-stuffed balls up to 24 hours ahead! Just keep them covered in the fridge. When you’re ready to cook, coat them in the breadcrumbs and pop them in the air fryer. This way, you’ll have hot, crispy bites ready in minutes when guests arrive!
Helpful Tricks for Perfect Results
The secret to amazing potato balls is in the details! Make sure your mashed potatoes are completely cool before mixing – this helps prevent the cheese from melting too soon. When you’re coating the balls, use one hand for the wet slurry and the other for dry breadcrumbs. This keeps things less messy and gives you a better coating. If your potato mixture feels too sticky, pop it in the fridge for 15-20 minutes to firm up.
Easy Variations
Love experimenting? Try these tasty twists:
- Switch up the cheese! Cheddar, pepper jack, or even blue cheese work great
- Add finely chopped bacon or ham for extra flavor
- Mix in some corn or peas with the potato mixture
- Use different seasonings like taco spice or curry powder instead of Italian herbs
- Try crushed cornflakes or regular breadcrumbs if you don’t have panko
Serving Ideas
These crispy bites are perfect party food! Serve them with:
- Ranch dressing or garlic aioli for dipping
- A side of marinara sauce for pizza vibes
- Spicy sriracha mayo for extra kick
- A fresh green salad to balance the richness They’re great as appetizers, game day snacks, or even as a fun side dish!
Crispy Air Fryer Cheesy Potato Balls
Equipment
- Air Fryer
Ingredients
- 500 grams Potatoes Boiled
- 3 tbsp Rice flour
- 2 tsp Garlic powder
- 2 tsp Chilli flakes
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Mixed Italian herbs Dried
- 225 grams Mozzarella cheese Shredded
- 4 tbsp Corn flour
- 1/4 cup Water
- 1 cup Panko breadcrumbs
- Oil For brushing
Instructions
- Remove the skin of the boiled potatoes and mash them until smooth.
- Add rice flour, garlic powder, chilli flakes, salt, black pepper and mixed Italian herbs. Mix well and make large sized smooth balls.
- Divide the mixture into 19-20 small equal sized balls. Flatten a ball, stuff 2 teaspoons of shredded mozzarella in the center and bring the ball together.
- In a bowl take cornflour and water to make a slurry paste, take panko breadcrumbs in another bowl.
- Dip the balls in the slurry paste and then roll them in the breadcrumbs.
- Preheat the air fryer for 5 minutes at 350ºF/180ºC. Brush the basket with a little oil and put the stuffed balls in it. Brush some oil on the top. Cook for 7 minutes on one side then turn and cook for another 5-6 minutes or until golden brown. Repeat with the rest of the balls.
- Serve hot with tomato ketchup or your favorite dip!
