Herb & Mozzarella–Stuffed Potato Balls

Crisp on the outside and luxuriously gooey on the inside, these Herb & Mozzarella–Stuffed Potato Balls elevate humble mashed potatoes into an unforgettable snack or appetizer. Infused with fragrant Provence herbs and smoky paprika, each ball encases a melting core of butter-herb–cheese filling, then is double-dredged and fried to golden perfection. Whether you’re entertaining guests, feeding the family, or craving a comforting bite, these potato balls deliver layers of flavor and texture in every delicious mouthful.

Cooking Time

Preparation & Assembly: 45 minutes
Chilling (optional for firmer shape): 15 minutes
Frying (in batches): 15–20 minutes
Total Time: 1 hour 20 minutes

Ingredients

For the Potato Mixture:

• 5–6 medium potatoes (about 1.1 kg), peeled and boiled until tender

• 1 Tbsp dried Provençal herb blend

• 1 Tbsp sweet paprika

• 5 Tbsp all-purpose flour, plus extra for shaping

• Salt, to taste

For the Herb & Cheese Filling:

• 1 small bunch green herbs (parsley, dill, or chives), finely chopped (about ⅓ cup)

• 2 garlic cloves, minced

• 70 g (½ cup) grated mozzarella cheese

• 80 g (⅓ cup) unsalted butter, softened

• Salt, to taste

For the Coating & Dredging:

• 2 large eggs, beaten

• 90 g (6 Tbsp) milk

• Salt and freshly ground black pepper, to taste

• 120 g (1 cup) all-purpose flour

• 150–200 g breadcrumbs, as needed

For Frying:

• Neutral oil with a high smoke point (sunflower or vegetable), for deep or shallow frying

Step-by-Step Cooking Directions

1. Mash the Potatoes
   Drain boiled potatoes and return them to the hot pot. Mash until smooth. Season with salt, Provençal herbs, paprika, and 5 Tbsp flour. Mix until pliable but not sticky—add an extra tablespoon of flour if needed.

2. Prepare the Filling
   In a small bowl, stir together chopped herbs, minced garlic, mozzarella, and softened butter. Season lightly with salt and mix to a uniform paste. Divide into 20–24 teaspoon-size dollops; chill briefly if too soft.

3. Shape the Potato Balls
   Lightly flour your hands. Scoop a golf-ball–sized portion of potato mash, flatten into a disc, place a herb-cheese filling dollop in the center, then gently mold the potato around it to seal completely. Roll between hands to form a smooth sphere.

4. Dredge & Coat
   In one shallow dish, whisk eggs with milk, a pinch of salt, and pepper. Place flour in a second dish, breadcrumbs in a third. Roll each potato ball first in flour (shaking off excess), then dip in the egg-milk wash, and finally coat thoroughly in breadcrumbs. For extra crispiness, repeat the egg-wash and breadcrumb step once more.

5. Fry to Golden Perfection
   Heat oil in a deep skillet to 170–175 °C (340–350 °F). Fry in batches, turning gently, 2–3 minutes per batch until evenly golden brown. Remove with a slotted spoon and drain on paper towels.

6. Serve Immediately
   Arrange on a warm platter and serve piping hot with marinara, garlic aioli, or sweet chili dipping sauce.

Nutritional Information (per 3 balls)

• Calories: 320 kcal

• Carbohydrates: 28 g

• Protein: 6 g

• Fat: 18 g

• Fiber: 2 g

• Sodium: 420 mg

The Origins and Popularity of the Recipe

Stuffed, fried potato snacks have roots in Eastern European kroketty and Italian crocchette traditions, where cooked potatoes were combined with cheese or meat, coated, and fried. Infusing butter with herbs and garlic reflects French and Mediterranean flavors. In the last decade, bite-sized stuffed potato balls have surged in popularity at tapas bars and cocktail parties worldwide, prized for their crowd-pleasing crunchy exterior and molten center.

Reasons Why You’ll Love the Recipe

• Flavor Contrast: Smoky paprika and Provençal herbs brightened by fresh garlic and parsley.

• Texture Play: Light, crisp breadcrumb crust yields to a silky, cheesey interior.

• Versatility: Perfect finger food, game-day snack, or elegant hors d’oeuvre.

• Make-Ahead Friendly: Shape and chill balls in advance; fry just before serving.

Health Benefits

• Potatoes: Source of potassium and vitamin C, offering resistant starch when cooled.

• Herbs & Garlic: Provide antioxidants and anti-inflammatory compounds.

• Mozzarella: Delivers calcium and protein in a relatively lower-fat cheese.

• Olive Oil: If used for shallow frying, contributes heart-healthy monounsaturated fats.

Serving Suggestions

• Dipping Trio: Offer marinara, basil-pesto aioli, and lemon-garlic yogurt.

• Garnish: Sprinkle with chopped parsley and grated Parmesan for color.

• Accompaniment: Pair with a crisp green salad dressed in lemon vinaigrette.

Common Mistakes to Avoid

• Skipping Drainage: Excess moisture in potatoes makes shaping difficult—mash thoroughly and let steam off.

• Under-seasoning: Taste the mash before filling to adjust salt and herbs.

• Oil Too Cool: Temperatures below 160 °C yield greasy balls; use a thermometer.

• Overcrowding: Fry in small batches to maintain oil temperature and crispness.

Pairing Recommendations

• Wine: A bright, unoaked Chardonnay cuts through richness.

• Beer: A crisp lager or Belgian witbier refreshes the palate.

• Non-Alcoholic: Sparkling water with a sprig of mint or iced chamomile tea complements the herbs.

Cooking Tips

• Uniform Size: Use a small ice-cream scoop for consistent portions.

• Breadcrumb Variety: Mix panko and fine crumbs for extra crunch.

• Flavor Boost: Stir a pinch of chili flakes into breadcrumbs for heat.

• Oven-Bake Option: Arrange coated balls on a greased tray and bake at 200 °C for 20 minutes, turning once.

Similar Recipes to Try

• Italian Arancini: Crispy risotto balls with mozzarella centers.

• Potato & Ham Croquettes: Classic Spanish croquetas de jamón.

• Sweet Potato & Black Bean Bites: A Southwestern twist.

Variations to Try

• Vegan: Replace butter with vegan spread and mozzarella with vegan cheese; bind with aquafaba instead of eggs.

• Meaty Filling: Mix cooked crumbled sausage or bacon into the cheese-butter filling.

• Herb Swap: Use fresh basil, cilantro, or green onion to change the flavor profile.

Ingredient Spotlight

Provençal Herbs
This aromatic blend—typically including rosemary, thyme, oregano, marjoram, and sometimes lavender—lends a sun-ripened Mediterranean flair, enhancing potatoes’ mild sweetness and pairing beautifully with rich cheese.

Conclusion

Herb & Mozzarella–Stuffed Potato Balls turn simple ingredients into a show-stopping treat. With a perfectly seasoned potato shell and a molten herb-butter–cheese core, they’re destined to be the star of your next gathering. Make a batch, gather loved ones, and enjoy the irresistible crunch and ooze of every bite.

FAQ

1. Can I freeze these potato balls?
   Yes—arrange on a tray to freeze solid, then transfer to a bag; fry from frozen, adding a minute per side.

2. What dipping sauces work best?
   Marinara, garlic aioli, ranch, or honey-mustard each complement the flavors.

3. How do I keep the filling from leaking?
   Ensure the filling dollop is not too large and fully sealed within the potato.

4. My balls fell apart—why?
   The mash may be too wet; add more flour or refrigerate the shaped balls before dredging.

5. Can I bake instead of frying?
   Yes—place on a parchment-lined tray, spray with oil, and bake at 200 °C for 20–25 minutes.

6. Is this recipe gluten-free?
   Substitute the flour and breadcrumbs with a certified gluten-free blend.

7. How can I make them extra crispy?
   Double-coat with egg wash and breadcrumbs, and fry at the correct temperature.

8. Can I use store-bought mashed potatoes?
   Freshly mashed is best for texture, but chilled, thick mashed potatoes can work with added flour.

9. What if I don’t have mozzarella?
   Try fontina, cheddar, or cubed halloumi for variation.

10. How far ahead can I prepare them?
    You can shape and coat balls up to 2 hours ahead; keep refrigerated until frying.