Cheesy Fried Colcannon Balls (Printable)
Golden-fried Irish potato balls stuffed with cheddar cheese, combining creamy colcannon with crispy panko coating.
# What You'll 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 It:
01 - Place cubed potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, approximately 15 minutes. Drain thoroughly and return potatoes to the warm pot.
02 - Add butter and 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 black pepper. Allow mixture to cool completely to room temperature for easy handling.
05 - Scoop approximately 2 tablespoons of cooled colcannon mixture. Flatten in your palm, place a cheddar cube in the center, and wrap potato mixture around cheese to completely enclose. Shape into a smooth ball. Repeat until all mixture is used.
06 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each ball in flour, dip in egg, then roll thoroughly in panko to ensure even coverage.
07 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F. Fry balls in batches for 2 to 3 minutes, turning occasionally, until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
08 - Serve hot while cheese remains melted and gooey for optimal texture and flavor experience.
# Expert Suggestions:
01 -
- These little spheres of joy transform humble leftovers into something people actually fight over at parties
- The contrast between the shattering crispy exterior and molten cheesy center is the kind of sensory experience that makes people pause midconversation
02 -
- Cold potatoes are absolutely nonnegotiable for successful shaping, so do not rush the cooling process or attempt to refrigerate the mixture
- The oil temperature drops dramatically when you add multiple balls, so resist the urge to overcrowd the pan and work in small batches instead
03 -
- Wipe your hands with a damp cloth between shaping every few balls to prevent the potato mixture from sticking to your palms
- Serve immediately while the cheese is still at maximum stretch factor for the most impressive presentation