Cheesy Fried Colcannon Balls (Printer-Friendly)

Golden crispy mashed potato balls with cheddar centers. Traditional Irish colcannon reimagined as bite-sized appetizers.

# 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 - 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 -
  • The exterior shatters with incredible crunch while the inside remains impossibly creamy
  • Hidden cheese cubes create a surprise gooey center that pulls beautifully when you bite in
  • They reheat surprisingly well making them perfect for making ahead of guests arriving
02 -
  • The colcannon mixture must be completely cold before shaping or the cheese will melt prematurely and the balls will fall apart
  • Working with slightly damp hands prevents the potato mixture from sticking to your palms while forming the balls
  • Crowding the pan drops the oil temperature dramatically and results in greasy, soggy balls instead of crispy ones
03 -
  • Leftover mashed potatoes from dinner the night before actually work better than freshly made ones because they've had time to dry out slightly
  • If the mixture feels too soft to shape, refrigerate it for 30 minutes before forming the balls
  • Dubliner cheese creates a sharper, more complex flavor profile that feels especially authentic to the Irish roots of this dish

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