04/05/2026
🥔 Crispy Potato Balls
Crispy on the outside, cheesy and soft on the inside 😮💨
For ALL of you asking — the app link for Osta is in my bio or you can search “Osta Recipes” on the App Store or Google Play store ‼️🫶 Such a good way to save and organize all your favorite recipes.
📝 Ingredients
• 1 kg potatoes, peeled and cut into chunks
• Pinch of salt
• 3 tbsp parsley (fresh or dried)
• 1 chicken cube, crushed
• 1 tsp seasoning granules (I used Magic Sarap)
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 tbsp garlic powder
• 3 tbsp cornstarch
• 200 g mozzarella cheese, cut into small cubes
• 2 eggs, beaten
• 100 g breadcrumbs
• Oil for frying
👩🍳 Instructions
1️⃣ Boil the Potatoes
• Place potatoes in a pot and cover with water.
• Add salt and boil until fork-tender (about 15–20 minutes).
• Drain completely and let excess steam evaporate.
2️⃣ Mash & Season
• Mash the potatoes until smooth (no lumps).
• Add parsley, crushed chicken cube, seasoning granules, black pepper, paprika, cayenne, garlic powder, and cornstarch.
• Mix until well combined.
• Let the mixture cool slightly so it’s easier to handle.
3️⃣ Shape & Fill
• Scoop about 2 tablespoons of potato mixture.
• Flatten slightly, place a cube of mozzarella in the center.
• Roll into a tight ball, sealing completely.
• Repeat until all mixture is used.
4️⃣ Coat
• Dip each ball into beaten eggs.
• Roll in breadcrumbs until fully coated.
• For extra crispiness, you can double coat (egg → breadcrumbs → egg → breadcrumbs).
5️⃣ Fry
• Heat oil to 170–180°C.
• Fry in batches for 3–4 minutes or until golden brown and crispy.
• Drain on paper towels or a rack.
✨ Tips for Extra Crispiness
• Chill shaped balls for 20–30 minutes before frying.
• Make sure oil is hot enough so they don’t absorb excess oil.
• Don’t overcrowd the pan.
