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Korean-Style Potato Cheese Balls
Ingredients
2 medium potatoes (about 2 cups / 250g mashed)
1 tbsp sugar
¼ tsp salt
2 tbsp cornstarch or potato starch
4–6 mozzarella cheese cubes (about 2cm each)
½ cup (60g) all-purpose flour
1 egg, beaten
1 cup (80g) breadcrumbs (panko works best)
Oil, for deep frying
Instructions
Peel and boil the potatoes until soft, then mash until smooth.
Mix in sugar, salt, and cornstarch while the potatoes are still warm. Let cool slightly.
Take a small portion of mashed potato, flatten it in your palm, and place a mozzarella cube in the center. Wrap and roll into a smooth ball, sealing the cheese inside.
Coat each ball lightly in flour, then dip into beaten egg, and roll in breadcrumbs until fully covered.
Heat oil in a deep pan (about 170–180°C / 340–350°F). Fry the potato cheese balls until golden and crispy, about 2–3 minutes.
Remove and drain on paper towels. Serve hot so the cheese pulls beautifully when you bite in.
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