SNACKS - Fried Potato Cheese Balls

By Aemelia

Ingredients

• 4 (About 620 grams) Yukon Gold Potatoes, peeled and quartered
• Sea Salt
• 2 tsp Taco Seasoning
• 100 g Mozzarella Cheese, diced
• 3/4 Cup Regular Bread Crumbs
• 2 Medium Eggs, beaten
• Vegetable Oil, for deep-frying

Details

Adapted from seasaltwithfood.com

Preparation

Step 1

Put the potatoes in a large saucepan and covers with water. Bring the water to a boil, and cook potatoes for about 10 to 15 minutes, until cooked through and drain. Mashed the potatoes and season with taco seasoning, set aside to cool.

Divide the mashed potatoes into 16 balls. Press the center of each ball and filled with diced cheese. Then wrap the potato around the cheese and continue with the rest of the potato and cheese. 

Roll the potato balls into the breadcrumbs; dip into the eggs, and then into the breadcrumbs again. Fry the potato balls in batches over moderate heat until golden brown in color. The potato balls will cook in a minute. Dish out with a slotted spoon and drain on a paper towel. Serve the potato balls with guacamole.