Jalapeno cheese balls—made with grated potato, cheddar cheese, and diced jalapeno rolled in a ball and coated in breadcrumbs then fried until golden and crispy on the outside and creamy and cheesy with a hint of spice on the inside!
The idea for these homemade jalapeno cheese balls was inspired by my favorite jalapeno bites I used to get at a gas station on my way out of town! They were my favorite treat to snack on, so I decided to try making them at home, so I can have them any time I want!
They’re simple to make with just a handful of ingredients and have the perfect combination of cheddar cheese and jalapeno in these little potato bites. They’re like a cross between jalapeno poppers and potato croquettes, and when you bite into the crispy shell and discover the spicy, cheesy middle, it’s a fun little surprise!
Why You’ll Love This Recipe
- It yields 30 balls in 30 minutes!
- You can adjust the spice level to your liking.
- Fried to golden perfection, these cheese balls are a textural dream.
- You can pack them in school lunches or take them on the go!
Cooking Tips
- To grate the potatoes, make sure to bake or boil them until fork tender. Peel them (if you haven’t already), and once they are cool to the touch, use a box grater or a potato grinder to shred them.
- You can try cooking these in the air fryer like I do my flamin’ hot cheese potato balls! Preheat the air fryer to 375, spray the basket and the poppers, and cook them in a single layer for 10-12 minutes until golden and warm.
- I use a cookie scoop or a tablespoon to measure out the potato cheese mixture. That way I know they’re all the same size and they will cook evenly.
- Only add the potato bites once the oil is hot. Otherwise, they’ll end up soaking up too much of the oil and becoming soggy.
- Watch the heat. If the oil is too hot, the breading will burn. You may need to turn the heat down for the second batch.
Ingredients for Deep Fried Jalapeno Cheese Balls
- Potato: You’ll need to grate cooked potatoes, so this is a great time to use any leftover potatoes you have.
- Jalapeno: Remove the stem and the seeds and then finely chop them. The seeds are where most of the heat is.
- Egg: To help bind the fried jalapeno popper bites so they don’t fall apart.
- Cheddar cheese: I use freshly grated sharp cheddar cheese. In a pinch you can use prepackaged shredded cheese.
- Salt and pepper: For seasoning.
- Breadcrumbs: I love the light and crispy texture of Panko breadcrumbs, so that’s what I use. This recipe for jalapeno bites works with regular breadcrumbs as well.
- Oil: For frying. Use a neutral-tasting oil like canola oil, vegetable oil, or olive oil.
How to Make Jalapeno Popper Bites Recipe
Step 1: In a large mixing bowl, combine the grated potatoes, finely chopped jalapeno, an egg, sharp cheddar cheese, and salt and pepper to taste.
Step 2: Use your hands or a wooden spoon to mix everything until well combined.
Step 3: Scoop out the potato mixture with a Tablespoon or cookie scoop and roll it into a ball and place it on a plate. Repeat until all of the potato mixture is gone.
Step 4: Add the breadcrumbs to a shallow plate or bowl, and roll each of the potato balls into the crumbs so they are well coated.
Step 5: Heat oil in a large skillet over medium-high heat. Once the oil is hot, add as many balls as can fit in the skillet without overcrowding. You’ll probably need to work in batches.
Step 6: Cook the jalapeño bites for about 3-5 minutes until they are golden and cooked through. Use a slotted spoon or a pair of tongs to transfer them to a paper towel-lined plate. Continue until they’re all done. Enjoy!
How to Cook Potatoes
- Start by placing the potatoes in a medium pot and covering them with water.
- Bring to a boil and cook until they’re tender, approximately 15-20 minutes. You should be able to easily pierce them with a knife.
- Once cooked, drain them, let them cool slightly, then peel and grate them. If you're using leftover mashed potatoes, measure out about 3 cups.
Recipe FAQs
You could do a ranch dip or blue cheese dressing or a sriracha mayo!
Try adding some cooked bacon or diced ham. You could also add a bit more seasoning like garlic powder or paprika to the potato mixture.
Sure you can! Use whichever melty cheese you like. You could use Monterey Jack, Pepper Jack, or Colby Jack. Swiss cheese would be good; mozzarella is an option, or use a Mexican blend.
You can prep the jalapeno cheese balls by rolling them up, placing them on a tray or on a plate, and covering them with plastic wrap.
Keep them refrigerated for up to 3 days. When you’re ready to cook them, bring them to room temperature, roll them in breading, and fry them to perfection!
More Easy Appetizers
- Mexican Cheese Dip
- Sausage Wonton Cups
- Crispy Air Fryer Chicken Wings
- Baked Bacon Wrapped Shrimp
- Smoked Salmon Sushi Balls
When YOU make this jalapeno cheese balls recipe please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
If you tried this easy jalapeno recipe or any other recipe on my website, please leave a * star rating and let me know how it went in the comments below.
📖 Recipe
Deep Fried Jalapeno Cheese Balls
Ingredients
- 4-5 cups potato cooked, grated
- 1 jalapeno seeds & stem removed, finely chopped (use more jalapeno if desired)
- 1 egg
- 2 cups sharp cheddar cheese grated
- salt and pepper to taste
- 1 cup bread crumbs
- avocado oil for frying
Instructions
- Preparation: Start by gathering all your ingredients. Make sure your potatoes are cooked and grated. This could be done ahead of time to make the cooking process quicker.
- Mix the Ingredients: In a large mixing bowl, combine the grated potatoes, finely chopped jalapeno, egg, sharp cheddar cheese, and season with salt and pepper. Using your hands, mix everything until fully combined.
- Shape the Balls: Take about 1 tablespoon of the potato mixture and roll it into a ball. Ensure it's compact enough to hold its shape.
- Coat in Breadcrumbs: Roll each potato ball in bread crumbs to give them an extra crispy texture after frying.
- Fry the Cheese Balls: Heat oil in a deep pan over medium-high heat. Once hot, carefully add the potato balls, frying them for about 3-5 minutes until they are golden brown and cooked through. Remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.
- Serve and Enjoy: These Jalapeno Cheese Balls are best enjoyed warm. Serve them as an appetizer, snack, or side dish with your favorite dipping sauce like creamy garlic sauce. Enjoy!
Notes
- Choose starchy potatoes like Russets or Idaho for a fluffier texture. Waxy potatoes tend to hold moisture and can make the balls heavy.
- For extra gooeyness, try using a combination of cheeses, such as cheddar and mozzarella.
- If you prefer a healthier alternative, you can bake the potato balls, sprayed with avocado oil, at 400°F (200°C) for about 20-25 minutes, flipping halfway through, instead of frying.
- Serve with ranch, tomato salsa, or a zesty chipotle mayo for added flavor.
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Roz
How do you think these would turn out in the air fryer?
Munchkin Time
Great question Roz! I haven't made them in the air fryer, but I think they can turn out just as yummy!
Jamie Brown
How do you grate the cooked potato??
Munchkin Time
Hi, Jamie! Great question. I boil potato until it's cooks thru with a peel on, then peel it after its cooked, then grate it on the grater after it cools off. I hope this helps.
Deb
My family really enjoyed this recipe! I have a big problem though, I can't seam to make enough of them!😂
Munchkin Time
Thank you Deb for sharing your one big problem, aren't they amazing!?!
AM
Absolutely delicious. I used Muenster cheese instead of cheddar. And they came out perfect. They really do tastes like traditional jalapeno poppers. Yum. I will be making again!
Munchkin Time
Thank you so much for your amazing recipe review!