Cheesy Potato Mozzarella Balls

Ingredients
2 cups mashed potatoes (made from boiled potatoes)
1 cup shredded mozzarella cheese
12 small mozzarella balls (optional, for a gooey center)
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Salt and pepper, to taste
For Coating:

1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko or regular)
For Frying:

Vegetable oil, for deep frying
Preparation Tips
Cool the Mashed Potatoes: Work with cold mashed potatoes to make shaping the balls easier.
Customize the Filling: Add herbs, chili flakes, or chopped cooked bacon for extra flavor.
Use Fresh Mozzarella: If using mozzarella balls for the center, ensure they are well-drained to avoid excess moisture.
Instructions
Step 1: Prepare the Potato Mixture

In a large bowl, mix the mashed potatoes, shredded mozzarella, Parmesan cheese, garlic powder, paprika, salt, and pepper until well combined.
Step 2: Shape the Balls

Take a small portion of the potato mixture (about 1-2 tablespoons) and flatten it slightly in your hand.
Place a mozzarella ball in the center (if using) and wrap the potato mixture around it, rolling it into a smooth ball.
Repeat until all the mixture is used.
Step 3: Coat the Balls

Roll each potato ball in flour, then dip into the beaten eggs, and finally coat with breadcrumbs.
Place the coated balls on a plate and refrigerate for 15-20 minutes to firm up.
Step 4: Fry the Balls

Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the potato balls in batches, ensuring they are fully submerged. Cook for 2-3 minutes, or until golden brown and crispy.
Remove with a slotted spoon and drain on a paper towel-lined plate.
Step 5: Serve

Serve the potato mozzarella balls warm with your favorite dipping sauce, such as marinara, ranch, or spicy aioli.