Cheese and Chicken Stuffed Potato Balls
Golden crispy potato balls stuffed with shredded chicken and melting cheese. Easy to make, perfect as a snack or appetizer with that irresistible crunch and gooey center.
Equipment
- 1 | Potato masher |
- 1 | Mixing bowl |
- 1 | Shallow bowls | for egg wash and breadcrumbs
- 1 | Deep frying pan |
- 1 | Slotted spoon |
- 1 | Paper towels | for draining
Ingredients
- 4 | large | boiled potatoes | peeled
- 1 | | egg | for binding
- 1 | cup | shredded cooked chicken |
- 4 | oz | cheese | cubes or sticks
- 2 | | eggs | for egg wash
- 1.5 | cups | breadcrumbs |
- 1 | tsp | salt | or to taste
- 0.5 | tsp | black pepper | or to taste
- 2 | tbsp | fresh parsley | chopped
- 1 | | oil | for deep frying
Instructions
- Mash the boiled potatoes in a bowl until completely smooth and free of lumps.
- Mix in one egg, salt, pepper, and chopped parsley until well combined.
- Flatten a portion of potato mixture in your hand, add shredded chicken and a piece of cheese, then seal into a ball.
- Repeat with remaining mixture and place balls on a tray.
- Beat two eggs in a shallow bowl for the egg wash.
- Dip each ball in egg wash, then roll thoroughly in breadcrumbs.
- Heat oil in a deep pan to 350°F.
- Fry the balls in batches until golden brown and crispy on all sides.
- Drain on paper towels and serve warm.
- Tip: Keep oil temperature steady so the coating browns evenly without absorbing excess oil.
Notes
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat in oven or air fryer to keep them crispy.
Shape and coat ahead, then refrigerate until ready to fry.
Use leftover chicken or turkey for convenience.
Reheat in oven or air fryer to keep them crispy.
Shape and coat ahead, then refrigerate until ready to fry.
Use leftover chicken or turkey for convenience.