Cheesy Spicy Noodle Potato Ball

A crispy golden potato shell filled with fiery spicy ramen and melted mozzarella cheese. This indulgent snack features a satisfying crunch and a perfect cheese pull.

Ingredients

• 2 potatoes
• 2 tbsp potato starch
• 1 pump oyster sauce
• 1 pack spicy ramen noodles
• 80 g shredded mozzarella cheese
• 1 egg
• 1 cup panko breadcrumbs
• to taste salt
• to taste black pepper
• optional ketchup

Instructions

1. 1Slice the potatoes

   

   Begin by peeling the potatoes and slicing them into uniform rounds. Slicing them evenly ensures they cook at the same rate, which is crucial for achieving the perfect texture for mashing later.

   Tip: Keep your slices relatively thin to reduce boiling time and ensure they soften completely.
2. 2Boil the potatoes

   

   Place the potato slices into a pot of cold water and bring to a boil over high heat. Once boiling, reduce to medium heat and cook for 5 to 6 minutes, or until a chopstick can easily pierce through the slices, indicating they are fully cooked.

   Tip: The cooking time will vary slightly depending on the thickness of your potato slices, so test for tenderness regularly.
3. 3Mash the potatoes

   

   Once the potatoes are tender, remove them from the water, drain well, and place them into a mixing bowl. Use a muddler or potato masher to mash the slices into a fine, smooth puree, ensuring there are no large lumps remaining.

   Tip: Aim for a very smooth consistency, as this will make the dough easier to shape and mold later.
4. 4Season the mash

   

   Add a pinch of salt and fresh black pepper to the mashed potatoes. Incorporating seasoning at this stage ensures the flavor is evenly distributed throughout the potato mixture.

   Tip: You can also add a small pump of oyster sauce here for extra umami depth.
5. 5Add starch

   

   Add two spoonfuls of potato starch to the seasoned mashed potatoes. The starch is essential for binding the potatoes together and creating the desired dough-like texture.

   Tip: Adding the starch while the potatoes are still warm can help incorporate it more smoothly.
6. 6Knead into dough

   

   Using gloved hands, knead the potato and starch mixture together until it forms a smooth, cohesive dough. The dough should be soft and easy to mold.

   Tip: If the dough feels too sticky, you can add a tiny bit more potato starch, but be careful not to make it too dry.
7. 7Flatten the potato mixture

   

   Place the mashed potato mixture onto a sheet of plastic wrap that has been lightly brushed with oil to prevent sticking. Use your hands to press and spread the potato mixture into a flat, uniform circular patty.

   Tip: Keep the thickness even across the patty so it cooks uniformly later.
8. 8Add the ramen filling

   

   Using chopsticks, carefully place a portion of the cooked spicy ramen noodles into the center of the flattened potato patty.

   Tip: Ensure the noodles are somewhat compact so they fit easily inside the potato wrap.
9. 9Add the shredded cheese

   

   Sprinkle a generous amount of shredded mozzarella cheese in a circle around the spicy ramen noodles in the center of the potato patty.

   Tip: Using plenty of cheese ensures that signature cheese pull in every bite.
10. 10Enclose the filling

    

    Using the plastic wrap as a guide, carefully lift the edges of the potato patty up and over the ramen and cheese filling, pinching the edges together to seal the ingredients inside.

    Tip: The plastic wrap makes this step much easier and prevents the soft potato from sticking to your gloves.
11. 11Shape the potato ball

    

    Gently roll the enclosed potato parcel between your palms to smooth out any seams and shape it into a perfectly round, cohesive ball.

    Tip: Handle the ball gently as the potato mixture is soft and can easily lose its shape.
12. 12Coat with starch

    

    Gently roll the shaped potato ball in a bowl of potato starch until it is evenly coated. This layer helps the egg wash adhere better and creates a crisp exterior when fried.

    Tip: Make sure to tap off any excess starch so the final crust isnt powdery.
13. 13Coat with egg wash

    

    Take the starch-coated potato ball and gently roll it in a shallow dish of beaten egg wash. Ensure the entire surface is evenly coated, as this layer acts as the adhesive for the breadcrumbs.

    Tip: Work carefully to keep the balls shape intact while ensuring full coverage.
14. 14Coat with breadcrumbs

    

    Place the egg-washed potato ball into a bowl of panko breadcrumbs. Press gently and rotate the ball until it is completely and evenly coated with a thick layer of breadcrumbs.

    Tip: Using panko breadcrumbs provides a much crunchier texture compared to standard fine breadcrumbs.
15. 15Fry until golden

    

    Carefully lower the breaded potato ball into a wok filled with hot oil. Fry over medium-low heat to ensure the inside warms through and the cheese melts, while the outside achieves a perfect golden-brown color.

    Tip: A non-stick wok is recommended to prevent the coating from sticking or breaking apart during the frying process.

Storage & Reheating

Burn It Off

Frequently Asked Questions