Easy potato cheese balls for kids
Crisp little potato balls with a soft mozzarella center. This mild home version uses ordinary potatoes and can be cooked in an air fryer with just a little oil.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Floury or all-purpose potatoes both work. Sweet potato changes the flavor and texture.
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Optional
Leave out for plain potato bites, or use a small cube of cheddar. Without cheese there will be no stretchy center.
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Optional
Omit for young children or if using salty cheese.
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Substitute available
If 1 large egg, beaten is unavailable
Use 2 tablespoons of milk to help the crumbs stick; the coating may be less even.
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Substitute available
If 2 level eating spoons (about 16 g) is unavailable
Use potato starch or cornstarch in the same amount to dust the balls before dipping.
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Substitute available
If 1 paper cup (about 60 g) is unavailable
Crush plain unsweetened cereal or crackers into fine crumbs. Check for added salt and allergens.
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Optional
A light brush helps browning in an air fryer. Skip it if needed; the coating will be paler and drier.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Peel the potatoes, cut into chunks and boil in water for 15–18 minutes until a fork slides through easily. Drain very well, return to the warm pot for 30 seconds to evaporate surface moisture, then mash until smooth. Cool until comfortable to handle; mix in the optional pinch of salt.
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Step 2
Take about 1 heaped eating spoon of mash, flatten it in your palm and place a small mozzarella cube in the center. Close the potato around the cheese and roll into a small ball. Dust lightly with flour, dip in beaten egg, then coat in breadcrumbs. Repeat and brush or spray the outside with a little oil.
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Step 3
Air-fry in one layer at 190°C for 8–10 minutes, turning once, until golden and crisp; air fryers vary, so check early. Alternatively, shallow-fry in a thin layer of oil over medium-low heat, turning often. Cool well before serving because the melted cheese stays very hot.
Finished dish
Make the balls small and serve cooled, cut in half for younger children. The cheese center can be hot and stretchy. Contains milk, egg and wheat; check packaging for allergens. Refrigerate leftovers for up to 2 days and reheat until hot throughout.
Enjoy every bite
How to enjoy it
Let the cheese center cool before serving, then cut a ball in half for small children. Serve a few alongside cucumber or fruit rather than a large portion.
Serve it with
Eomuk tang — comforting Korean fish cake soup
A sip of warm broth makes a pleasant change between bites.
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Old-fashioned sarada — Korean fruit and potato salad
Lightly seasoned vegetables let the main dish stand out.
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