Air Fryer Potato Cheese Balls

• Boiled Potatoes. Russets potatoes are great.
• Rice flour.
• Garlic powder.
• Chili flakes
• Salt and pepper.
• Italian seasoning.
• Mozzarella cheese.
• Corn flour.
• Gluten free Panko bread crumbs. You can use regular if not gluten free.

Recipe Variations and Ingredient Substitutions

• Gluten free Panko crumbs: You can swap these for regular Panko breadcrumbs if you’re not gluten free. The regular version is smaller and fries a bit better.
• Mozzarella cheese: You can use cheddar cheese if you would like but the mozzarella will be more “stretchy” where cheddar will be gooier.
• Leftover mashed potatoes: You could use leftover mashed potatoes instead of boiling them, but I would be weary about what you put in the mashed potatoes, you don’t want them too mushy. So if you added butter, cream, etc you can try it but the recipe may not work.
• Bacon: You could add small pieces of cooked bacon in with the potatoes.
• Green onions: Diced green onions would also make a delicious addition to the cheesy potato bites.

Aside from that, I wouldn’t change any more of the recipe as they may not form a ball properly and they were not tested another way.

Air Fryer Potato Cheese Balls

Print Recipe

Looking for an easy side that your kids will love? Then try these delicious gluten free air fryer potato cheese balls! Made with just a handful of simple ingredients, including boiled potatoes, mozzarella cheese, and a blend of flavorful spices, these crispy, cheesy bites make dinner time fun.

• Author: Julia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 20 1x

Ingredients

Scale 1x2x3x

• 1 pound potatoes boiled
• 3 tablespoon rice flour
• 2 teaspoon garlic powder
• 2 teaspoon chili flakes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 225 grams mozzarella cheese shredded
• 4 tablespoon corn flour
• ¼ cup water
• 1 cup Panko bread crumbs.
• Oil for brushing

Instructions

1. Remove the skin of the boiled potatoes and mash them until smooth.
2. Add rice flour, garlic powder, chili flakes, salt, pepper and Italian seasoning. Mix together until smooth and form into a ball to see how the mixture feels, you don’t want the balls to be too dry or too wet.
3. Roll out 20 balls in total using your hands.
4. Flatten a ball between two hands and stuff 2 teaspoons of shredded mozzarella in the center and fold it over to form a ball again.
5. In a bowl pour cornflour and water to make a slurry paste. In another bowl add the cup of panko bread crumbs.
6. Dip the balls in the slurry paste and then roll them in the bread crumbs, ensuring they’re coating with the Panko.
7. Preheat the air fryer for 5 minutes at 350 degrees F / 180 degrees C.
8. Brush the basket with little oil and gently add the potato cheese balls. You don’t want to crowd the basket so you may have to do this in a couple batches.
9. Brush a little oil over top of each ball. Cook for 7 minutes on one side then turn and cook for another 5-6 minutes or until golden brown. Repeat with the rest of the balls.
10. Serve hot with marinara.

Notes

You can store the potato cheese balls in an airtight container for 3 days in the refrigerator or for around 3 months in the freeze