Description
Soft mashed potato on the outside, gooey melted mozzarella inside, and a perfectly crispy coating. These potato bombs are the ultimate snack, appetizer, or party finger food.
Ingredients
Scale
- 4 medium potatoes, peeled & boiled
- 2 tbsp butter
- 2 tbsp cornstarch or flour
- 1 egg yolk
- Salt & pepper, to taste
- ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional)
- 2 tbsp fresh parsley, chopped
- 200–250 g mozzarella cheese, cut into small cubes
- 1 cup flour
- 2 beaten eggs
- 1½ cups breadcrumbs (panko recommended)
- Vegetable oil (enough for deep or shallow frying)
Instructions
- Mash the cooked potatoes until very smooth.
- Add butter, egg yolk, cornstarch/flour, garlic powder, onion powder, salt, pepper, and parsley.
- Mix until a soft dough forms (not too sticky). Let cool slightly so it’s easier to shape.
- Take a small handful of potato mixture (about 2 tbsp). Flatten it in your palm.
- Place a cube of mozzarella in the center. Close the potato around the cheese and roll into a firm ball. Repeat for all balls.
- Roll each ball in flour. Dip into beaten eggs. Roll well in breadcrumbs, pressing lightly so they stick.
- Place on a plate and refrigerate 10–15 minutes (helps them hold shape).
- Heat oil to 170–180°C (340–360°F). Fry the bombs in batches for 2–3 minutes, until deep golden and crispy.
- Remove and drain on paper towels.
- Sprinkle with fresh parsley. Enjoy hot so the mozzarella stretches beautifully!
Notes
- For extra flavor, consider adding spices to the potato mixture.
- These can be made ahead of time and frozen before frying.
- Serve with marinara sauce for dipping.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg