Name: Cheesy potato bites
Ingredients: 2 large russet potatoes, peeled and cubed; 1 tbsp cream or milk; Salt, to taste; 40 cubes mozzarella cheese (½-inch cubes); 1 cup flour; 1–2 large eggs, lightly beaten; 1.5 cups panko breadcrumbs; High heat oil for deep frying (such as grapeseed oil)

Description

Crispy cheesy potato bites with melty mozzarella inside. Easy, delicious, perfect snack or appetizer.

Ingredients

Scale

2 large russet potatoes, peeled and cubed
1 tbsp cream or milk
Salt, to taste
40 cubes mozzarella cheese (½-inch cubes)
1 cup flour
1–2 large eggs, lightly beaten
1.5 cups panko breadcrumbs
High heat oil for deep frying (such as grapeseed oil)

Instructions

Boil Potatoes
Place cubed potatoes in salted water and boil until fork-tender, about 12–15 minutes. Drain well.
Mash Potatoes
Mash potatoes with cream or milk and salt until smooth but not watery.
Form Potato Bites
Take a tablespoon of mashed potato, flatten it, place a mozzarella cube in the center, and wrap potato around it, sealing completely.
Prepare Breading Station
Place flour, beaten eggs, and panko in three separate shallow bowls.
Bread the Bites
Roll each bite in flour, dip in egg, then coat thoroughly with panko. Repeat egg and panko dip for extra crunch if desired.
Heat Oil
Heat oil to 350°F (175°C) in a deep pot or fryer.
Fry Bites
Fry bites in batches for 3–4 minutes or until golden and crispy. Drain on paper towels.
Serve Immediately
Serve hot for gooey, cheesy centers with crispy exteriors.

Notes

Choosing the Cheese: Fresh mozzarella works best for melty, stretchy cheese centers. Avoid pre-shredded mozzarella, which has anti-caking agents that affect melting.

Panko Breadcrumbs: Use Japanese-style panko for the crispiest coating. Regular breadcrumbs will work but result in less crunch.