Crispy Cheddar Cheese Balls

These Cheddar Cheese Balls combine creamy mashed potatoes with sharp cheddar, chives, and a crisp panko coating for an irresistible snack. The contrast of melt‑in‑your‑mouth interior and crunchy exterior makes them ideal for game night, parties, or a comforting side. Simple ingredients, quick assembly, and a fry that turns them golden in minutes.

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Ingredients

Cheese Ball Mix

• 2 cups cooked mashed potatoes
• 1 cup shredded sharp cheddar cheese
• 1 cup grated sharp cheddar
• 1/4 cup chopped chives
• 1 large egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper

Coating

• 1/2 cup all‑purpose flour
• 1 cup panko breadcrumbs

Step-by-Step Instructions

1. 1. In a large bowl combine mashed potatoes, shredded cheddar, grated cheddar, chives, egg, salt, and pepper; mix until uniform.
2. 2. Shape the mixture into 1‑inch balls, about 20 total, and place on a parchment‑lined tray.
3. 3. Place flour in a shallow dish; roll each ball in flour, shaking off excess.
4. 4. Transfer balls to a second dish of panko breadcrumbs; coat evenly, pressing gently to adhere.
5. 5. Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
6. 6. Fry balls in batches, turning once, until golden brown, about 3‑4 minutes per side.
7. 7. Remove with a slotted spoon, drain on paper towels, and serve hot.

Tips for Success

• Use room‑temperature potatoes; cold mash will crumble when shaping.
• Do not over‑mix the dough or the cheese balls become dense.
• Dry the balls briefly before coating to help flour and panko stick.
• Maintain oil temperature; dropping below 325°F makes the coating soggy.
• Fry in small batches to avoid crowding, which lowers oil temperature.

Storage

Cool cheese balls to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5‑7 minutes to restore crispness. Freeze un‑fried balls on a tray, then transfer to a zip‑top bag; fry from frozen, adding 1‑2 minutes to cooking time.

Notes

Room‑temperature mash prevents crumbling; keep oil steady for an even crust.

FAQs