Ingredients
Filling
- 550 g / 1.2 lb baking potatoes
- 30 g / ⅓ cup grated cheddar
- 70 g / 2.5 oz Red Leicester, cut into small cubes (or use more cheddar)
- 2 tbsp finely diced fresh chives
- 1 tbsp butter
- ¼ tsp salt, or to taste (plus more for boiling water)
- ⅛ tsp black pepper, or to taste
Coating
- 1 tsp smoked paprika
- ¾ tsp salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 40 g / ¼ cup plain flour
- 2 eggs, beaten
- 60 g / 1 cup panko breadcrumbs
- 1 litre / 4 cups vegetable oil, for frying
To Finish
- 2 tbsp finely grated Parmesan
- 1 tbsp finely diced fresh parsley
Instructions
- Prepare potatoes: Peel and dice the potatoes, then place them in a pot of cold water with 1 teaspoon of salt. Bring to a boil and cook until just fork-tender, being careful not to overcook to avoid excess water.
- Drain and cool potatoes: Drain the potatoes well and allow them to steam dry completely. For quicker cooling, spread the potatoes on a clean towel until fully cooled.
- Mash and mix filling: Mash the potatoes with butter, grated cheddar, chives, salt, and black pepper until smooth and thoroughly combined. Use a tablespoon to scoop out portions.
- Form potato balls: Press a cube of Red Leicester cheese into the center of each portion and roll into a ball shape. You should get about 14–15 balls.
- Freeze to firm up: Place the formed potato balls in the freezer for 15 minutes to firm up before coating.
- Prepare coating stations: In a small bowl, mix smoked paprika, salt, garlic powder, black pepper, and cayenne pepper (if using). Set up three shallow dishes: one with plain flour mixed with half the seasoning, one with beaten eggs, and one with panko breadcrumbs mixed with the remaining seasoning.
- Coat the potato balls: Roll each ball first in the seasoned flour, then dip in egg, and finally coat evenly with seasoned panko breadcrumbs, pressing gently to adhere.
- Heat oil and fry: Heat vegetable oil in a deep pot to 180°C (350°F). Fry the balls in batches for 2–3 minutes, turning gently until golden and crispy on all sides.
- Drain and finish: Remove fried balls with a slotted spoon and drain on a wire rack over paper towels.
- Serve: Sprinkle the fried balls with finely grated Parmesan and fresh parsley. Serve hot and enjoy immediately.
Notes
- Ensure potatoes are well-drained and cooled before mashing to maintain firm texture for shaping.
- Freezing the balls before coating helps them hold their shape during frying.
- Adjust seasoning in coating to taste; cayenne pepper is optional for mild heat.
- Use a deep-frying thermometer for accurate oil temperature to avoid soggy or greasy balls.
- Serve immediately for the best crispiness; leftovers can be reheated in an air fryer or oven.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: British
