Deep-Fried Potato Cheese Balls
These crispy potato balls are made from mashed potatoes and filled with melting cheese before being breaded and deep-fried. Serve them hot with tomato, sour cream, garlic or another favorite dipping sauce.
Updated : 16 October, 2026
Easy
About 45 min.
Ingredients
500 grams
Potato
100 grams
Hard cheese
150 grams
Breadcrumbs
100 grams
Wheat flour
50 milliliters
Milk
2
Eggs
to taste
Ground black pepper
to taste
Salt
Frying
300 milliliters
Vegetable oil
Sauce
2
Tomato
20 grams
Cilantro
2
Garlic
1 teaspoon
Khmeli-suneli
to taste
Ground black pepper
to taste
Salt
Second sauce
100 grams
Sour cream
1
Garlic
20 grams
Cilantro
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by preparing the sauces so they have time to develop their flavor while you make the potato balls. You can also use ready-made sauces if preferred.
Step 2
For the first sauce, wash the tomatoes, cut them in half and grate them finely, leaving the skins behind. In a small bowl, combine the tomato pulp, chopped cilantro, pressed garlic, Georgian-style herb and spice blend, salt and pepper. Mix well and leave the sauce to rest.
Step 3
For the second sauce, use sour cream of any fat content.
Step 4
In a small bowl, combine the sour cream, pressed garlic, chopped cilantro and salt. Mix until smooth.
Step 5
Now prepare the potato balls. You will need 450–500 g, or about 2–2¼ cups, of prepared mashed potatoes, so cook a little extra potato to allow for this amount.
Step 6
Prepare the mashed potatoes in advance. Peel the potatoes, cut them into medium or large cubes and cook in boiling salted water until tender. Drain thoroughly and mash until smooth, then leave to cool.
Step 7
Add 1 egg and 90 g, or about ¾ cup, of sifted flour to the mashed potatoes. Mix thoroughly and leave for 10–15 minutes so the mixture thickens slightly.
Step 8
Cut the cheese into approximately ⅝-inch cubes. Use any cheese that tastes good and melts well; mozzarella suitable for pizza works particularly well.
Step 9
With slightly damp hands, shape the potato mixture into balls about the size of a walnut. If the mixture is too soft to shape, add a little more flour. Flatten each ball into a small patty, place a cube of cheese in the center and close the potato mixture around it, shaping it back into a smooth ball.
Step 10
Crack the remaining egg into a bowl, add the remaining flour and pour in the milk. Whisk until smooth.
Step 11
Dip each potato ball into the prepared egg, flour and milk mixture.
Step 12
Coat each ball in breadcrumbs. For a thicker coating, you can dip it in the egg mixture again and coat it with breadcrumbs a second time.
Step 13
Heat enough vegetable oil in a deep saucepan over medium heat to completely submerge the balls. Carefully lower a few potato balls into the hot oil at a time and deep-fry until golden brown. Transfer the cooked balls to paper towels to absorb excess oil.
Step 14
Serve the potato cheese balls immediately with the prepared sauces.
Author note
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