Name: Chili Crisp Cheesy Potato Balls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups mashed potatoes (cooled); 1 cup shredded mozzarella cheese; 1/2 cup shredded cheddar cheese; 2 tablespoons chili crisp; 1/4 cup green onions, finely chopped; 1/2 teaspoon garlic powder; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; Oil for frying

I make these chili crisp cheesy potato balls whenever I want something golden, crunchy, and packed with bold flavor. Each bite gives me crispy panko on the outside, fluffy mashed potatoes inside, and a gooey cheese center with just the right amount of spicy chili crisp heat.

Why You’ll Love This Recipe

I love how these potato balls turn simple mashed potatoes into something party-worthy and impressive. The combination of mozzarella and cheddar gives me both stretch and rich flavor, while the chili crisp adds a gentle heat and texture that keeps every bite exciting.

I also appreciate how easy they are to prepare. I can shape them ahead of time, fry them quickly, and serve them fresh and hot. They work perfectly as appetizers, game-day snacks, or a fun side dish when I want something a little indulgent and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups mashed potatoes (cooled)

1 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

2 tablespoons chili crisp

1/4 cup green onions, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

Oil for frying

Directions

I start by combining the cooled mashed potatoes, mozzarella, cheddar, chili crisp, green onions, garlic powder, salt, and black pepper in a large mixing bowl. I mix everything thoroughly until the ingredients are evenly incorporated.

Next, I scoop about 1 1/2 tablespoons of the mixture and roll it into tight, compact balls. I place them on a parchment-lined tray to keep them from sticking.

I set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. I roll each potato ball in flour, dip it into the eggs, and then coat it completely in panko breadcrumbs.

I heat oil in a deep skillet or saucepan to 350°F (175°C). Working in batches, I fry the potato balls for 2–3 minutes until they turn golden brown and crispy on all sides.

Finally, I remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. I like serving them warm with extra chili crisp or my favorite dipping sauce.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Kcal: 210 kcal per serving

Servings: 16 potato balls

Variations

I sometimes swap mozzarella for pepper jack when I want even more heat. If I prefer a milder flavor, I reduce the chili crisp slightly and add a bit more cheddar for richness.

For a baked version, I brush the coated potato balls lightly with oil and bake them at 400°F (200°C) until golden and crisp, turning halfway through. I also enjoy experimenting with different fillings like small cubes of cheese in the center for an extra gooey surprise.

If I want a vegetarian-friendly dipping option with extra flavor, I serve them with garlic aioli, spicy mayo, or even a sweet chili sauce for contrast.

Storage/Reheating

I store leftover potato balls in an airtight container in the refrigerator for up to 3 days. To keep them crispy, I reheat them in the oven or air fryer at 350°F (175°C) for about 5–8 minutes until heated through.

I avoid reheating them in the microwave because I find that it softens the crispy coating. If I want to freeze them, I freeze them after breading but before frying. When ready to cook, I fry them directly from frozen, adding an extra minute or two to the cooking time.

Related Recipes:

The Best Ground Beef Chili

FAQs

Can I make these potato balls ahead of time?

I prepare and bread them a few hours in advance, then keep them refrigerated until I am ready to fry. This helps save time when I am hosting or preparing for a gathering.

What type of chili crisp works best?

I use any good-quality chili crisp with visible chili flakes and oil. I choose one based on my preferred spice level, depending on how much heat I want in the final result.

Why do my potato balls fall apart while frying?

I make sure the mashed potatoes are cooled and not too loose. If the mixture feels too soft, I mix in a little extra flour to help bind everything together before shaping.

Can I air fry these instead of deep frying?

I air fry them at 375°F (190°C) for about 8–10 minutes, turning halfway through, until they are golden and crisp. I lightly spray them with oil to help achieve a crunchy exterior.

How do I keep them crispy for serving?

I place freshly fried potato balls on a wire rack instead of stacking them. This keeps air circulating around them and prevents the bottoms from becoming soggy.

Conclusion

I love how these chili crisp cheesy potato balls deliver bold flavor, crispy texture, and melty cheese all in one bite. They are easy to prepare, fun to serve, and always disappear quickly whenever I make them. Whether I am hosting friends or simply craving a savory snack, I find myself coming back to this recipe again and again.

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