Crispy Air Fryer Potato Balls

Crispy Air Fryer Potato Balls deliver a crunchy outside and a creamy, cheesy center, making them an irresistible snack.

Scale

900 g (2 lb) russet potatoes
30 g (2 tbsp) unsalted butter
60 ml (1/4 cup) whole milk
1 large egg (for mash)
1 large egg (for egg wash)
120 g (1 cup) shredded sharp cheddar cheese
60 g (1/2 cup) all-purpose flour for coating
150 g (1 1/2 cups) panko breadcrumbs
15 ml (1 tbsp) neutral oil
1 1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
30 g (1/4 cup) finely chopped scallions or chives (optional)
60–80 g (1/2–3/4 cup) optional fillings (e.g., cooked bacon bits or frozen peas)

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Cook and dry the potatoes: Place the russet potatoes into cold salted water, bring to a boil, and cook until tender (about 12–15 minutes). Drain and dry in the hot pot for 1 minute.
Mash and season: Rice or mash the potatoes until smooth, then stir in the butter, milk, beaten egg, salt, and pepper. Mix and fold in the cheddar and scallions, then cool slightly.
Portion and fill: Scoop 40 g portions of mash, flatten in your palm, add cheese in the center, and shape into smooth balls.
Flour, egg, and breadcrumb: Set up a dredge station with flour, egg, and panko mixture. Coat each ball thoroughly and place on a parchment-lined tray.
Chill to firm: Chill the coated balls in the fridge for 30 minutes to firm up the coating.
Preheat and air-fry: Preheat air fryer to 200°C (400°F). Cook the balls in a single layer for 10–12 minutes until golden brown and crispy.

Serve with garlic aioli or sriracha mayo for dipping. Great for parties or as a quick snack.