Cheesy Fried Colcannon Balls (Print Version)

Golden fried potato and cabbage bites with melted cheddar centers

# What You 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 Prepare:

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 contrast between the crispy panko exterior and the molten cheese center is absolutely addictive
  • These freeze beautifully so you can prep ahead and fry fresh whenever cravings strike
  • They transform humble leftovers into something that feels like a restaurant appetizer
02 -
  • Working with cold colcannon is essential because warm potato mixture will fall apart when you try to shape it around the cheese
  • If your balls start cracking or the cheese pushes through, pop them in the refrigerator for 15 minutes before breading
  • The oil temperature matters too much to guess, so use a thermometer because oil that's too cool makes greasy balls and oil that's too hot burns the outside before the cheese melts
03 -
  • Try adding cooked bacon bits or fresh herbs to the potato mixture for extra flavor layers
  • Dubliner or Irish cheddar brings an authentic flavor profile that really elevates the traditional colcannon experience

Go Back