Crispy Spinach Potato Balls
Description
Potatoes and spinach come together in these irresistible little bites with a surprise of melty mozzarella in the middle. They're hearty enough to satisfy, fun enough for a party, and the kind of snack you'll want to keep reaching for.
Ingredients
For the Coating
Instructions
- Bring a small pot of water to a boil. Add the spinach and blanch for about 1–2 minutes, just until wilted. Drain thoroughly and allow it to cool.
- Soak the bread slice in water until softened. Squeeze out as much water as possible. Add the cooled spinach and soaked bread to a blender or food processor and blitz until you have a thick, smooth mixture.
- Wash, peel, and cut the potatoes into large chunks. Place them in a pot of salted water and boil until fork-tender. Drain well and allow them to cool slightly.
- Mash the potatoes until completely smooth with no lumps. Add the spinach mixture, cornstarch, garlic powder, Italian seasoning, chili flakes, salt, and pepper. Mix well until everything is evenly combined and a smooth dough forms.
- Scoop out a small portion of the mixture and flatten it in your palm. Place a cube of mozzarella in the center, then carefully fold the potato mixture around it. Roll into a smooth ball, making sure the cheese is completely sealed inside.
- In a bowl, whisk together the flour, cornstarch, salt, and pepper. Gradually add water while whisking until you have a smooth, thick but pourable slurry.
- Dip each potato ball into the flour slurry, allowing any excess to drip off, then roll it in the panko breadcrumbs. Gently press the breadcrumbs onto the surface so they adhere well.
- Place the coated balls on a parchment-lined tray and freeze for about 15 minutes. This helps them hold their shape and keeps the cheese from leaking out too quickly during frying.
- Heat oil over medium heat to approximately 350°F. Fry the potato balls in batches until golden brown and crispy on all sides.
- Transfer the fried balls to a wire rack or paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce and enjoy!
Note
• Drain the spinach very well. Excess moisture can make the potato mixture too soft.
• Squeeze as much water as possible from the soaked bread before blending it with the spinach.
• Make sure the mozzarella is completely enclosed so it doesn't leak during frying.
• If the potato mixture feels too soft to shape, refrigerate it for 15–20 minutes before forming the balls.
• Don't skip the short freezing step; it helps the balls stay together while frying.
• Fry in small batches so the oil temperature stays consistent.
• These are best served fresh while the coating is crisp and the cheese is melted.
