Cheesy Fried Colcannon Balls (Printable Version)
Golden fried Irish potato balls with hidden cheese centers
# What You Need:
→ For the Colcannon
01 - 2 lbs Yukon Gold potatoes, peeled and cubed
02 - 4 tbsp unsalted butter
03 - 1/2 cup whole milk
04 - 2 cups green cabbage, finely shredded
05 - 4 scallions, thinly sliced
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ For the Filling
08 - 1 cup sharp cheddar cheese, cut into 1/2-inch cubes
→ For Breading & Frying
09 - 1 cup all-purpose flour
10 - 2 large eggs, beaten
11 - 1 1/2 cups panko breadcrumbs
12 - Vegetable oil, for frying
# How To Make:
01 - Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain well and return to the pot.
02 - Add butter and milk to the potatoes. Mash until smooth and creamy.
03 - In a skillet over medium heat, sauté the shredded cabbage until tender, about 4 minutes. Add scallions and sauté for 1 minute more.
04 - Stir the cabbage and scallions into the mashed potatoes. Season with salt and pepper. Let cool to room temperature.
05 - Scoop approximately 2 tablespoons of the cooled colcannon mixture, flatten in your palm, place a cube of cheddar in the center, and wrap the potato around the cheese to seal. Shape into a ball. Repeat with remaining mixture.
06 - Roll each ball gently in flour, then dip in beaten egg, then coat with panko breadcrumbs.
07 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F. Fry the balls in batches for 2–3 minutes, turning until golden brown and crisp. Drain on paper towels.
08 - Serve hot for maximum cheese pull.
# Expert Advice:
01 -
- Takes ordinary mashed potatoes and transforms them into something people will actually talk about
- That moment when you bite through the crispy shell and hit the molten cheese center is pure kitchen magic
02 -
- If your potato mixture is even slightly warm the cheese will start melting before you get them in the oil and your balls will fall apart
- Don't crowd the pan or the oil temperature will drop and you'll end up with greasy sad spheres instead of crispy ones
03 -
- Work with one hand for wet ingredients and one for dry to keep your breading from turning into a gloppy mess
- Let the fried balls rest for at least 2 minutes before serving so the cheese has time to set slightly for that perfect stretch