Crispy Potato Cheese Ball: A Savory and Cheesy Delight

Boil the cubed potatoes in salted water until fork-tender, about 12-15 minutes. Drain well and mash the potatoes until smooth and lump-free.
Mix the Filling:

In a large bowl, combine the mashed potatoes with the shredded cheddar cheese, sour cream, chopped green onions, salt, and pepper. Mix well until the cheese is fully incorporated into the potatoes.
Form the Balls:

Take a small portion of the potato mixture and roll it into a ball, about the size of a golf ball. Repeat with the remaining mixture.
Coat the Balls:

In a shallow bowl, whisk the egg. In another bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and paprika.
Dip each potato ball into the beaten egg, ensuring it’s fully coated, then roll it in the breadcrumb mixture, pressing gently to ensure an even coating. Repeat for all the balls.
Fry the Balls:

Heat vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C). Carefully drop the potato balls into the hot oil, a few at a time, and fry for 3-4 minutes or until golden brown and crispy.
Use a slotted spoon to remove the balls from the oil and drain on a paper towel-lined plate.
Serve:

Let the crispy potato cheese balls cool slightly before serving. Serve warm with a dipping sauce like ketchup, ranch, or garlic aioli.
Serving and Storage Tips