Cheesy Fried Colcannon Balls (Printable version)
Crispy fried mashed potato balls with cabbage, scallions, and melted cheddar centers for golden Irish comfort bites.
# What You'll Need:
→ For the Colcannon Base
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 and Frying
09 - 1 cup all-purpose flour
10 - 2 large eggs, beaten
11 - 1 1/2 cups panko breadcrumbs
12 - Vegetable oil for frying
# Directions:
01 - Boil the cubed potatoes in salted water until fork-tender, approximately 15 minutes. Drain thoroughly and return to the cooking pot.
02 - Add butter and whole milk to the drained potatoes. Mash until completely smooth and creamy, ensuring no lumps remain.
03 - Heat a skillet over medium heat. Sauté shredded cabbage until tender, about 4 minutes. Add sliced scallions and continue cooking for 1 additional minute.
04 - Fold the sautéed cabbage and scallions into the mashed potatoes. Season with salt and pepper. Allow mixture to cool completely to room temperature.
05 - Scoop approximately 2 tablespoons of cooled colcannon mixture. Flatten in palm, place one cheddar cube in center, and enclose completely with potato mixture. Shape into smooth balls. Repeat with remaining ingredients.
06 - Coat each ball in flour, shaking off excess. Dip in beaten egg, allowing excess to drip off. Roll in panko breadcrumbs, pressing gently to adhere coating evenly.
07 - Heat 2 inches vegetable oil to 350°F in a deep skillet or pot. Fry balls in batches for 2 to 3 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
08 - Serve hot while cheese remains melted and stretchy for optimal texture and flavor experience.
# Expert advice:
01 -
- The contrast between that golden crunchy shell and the impossibly creamy potato cheese center is absolutely addictive
- They reheat surprisingly well so you can make them ahead and still impress guests with minimal stress
- Even people who swear they hate cabbage end up reaching for seconds
02 -
- The potato mixture MUST be completely cooled before shaping or the cheese will start melting and escape during the frying process
- Do not overcrowd the pan or the oil temperature will drop and youll end up with greasy soggy balls instead of crispy ones
- Work quickly once you start breading because the potatoes can get sticky if they sit too long
03 -
- Adding a tablespoon of grated Parmesan to the panko creates an extra savory crust
- Leftovers make an incredible breakfast the next day just reheat and serve with a fried egg on top