Potato and Cheese Bombs Recipe

Potato and Cheese Bombs


  • 2.2 lbs. (1 kg) russet potato, peeled and quartered

  • 3 (3 g) cloves garlic, minced

  • 2 tablespoons (7 g) fresh basil, finely chopped

  • 1/4 cup (30 g) grated parmesan cheese

  • 4 (60 g) beaten whole eggs, divided

  • salt and freshly ground black pepper, to taste

  • 12 sticks mozzarella cheese, halved crosswise

  • 1 cup (125 g) all-purpose flour

  • 1 cup (100 g) plain breadcrumbs

  • olive oil spray
  • Servings: 24 People
  • Category: Vegetable
  • Rating:
  • Nutrition Facts

  • Energy:128 calories
  • Fat:4.1 g
  • Carbohydrates:15.3 g
  • Protein:7.7 g
  • Sodium:169 mg


  • 1. Combine the mashed potatoes, garlic, basil, parmesan cheese and 1 beaten egg. Season with salt and pepper. Mix well.
  • 2. Take about 1 1/2 tablespoons of potatoes and form into a flat patty.
  • 3. Place one mozzarella stick in the middle and wrap the potato around the cheese until it is evenly covered.
  • 4. Arrange on a parchment-lined baking sheet and freeze for at least 30 minutes.
  • 5. Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the bombs in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
  • 6. Preheat your Air Fryer to 400 F (200 C).
  • 7. Place the prepared bombs in the cooking basket. Spray with oil. Do not overcrowd to have an equal distribution of heat while it cooks. Cook in batches if needed.
  • 8. Cook in the Air Fryer for about 15-20 minutes, or until golden brown.
  • 9. Transfer into a serving dish.
  • 10. Serve with your choice of dipping sauce.

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