Potato Cheese Volcano Balls
Korea's viral street food sensation — crispy mashed potato balls with a molten mozzarella cheese core that erupts when you cut them open. Coated in panko breadcrumbs and deep-fried until golden, then dipped in a sweet-and-spicy Korean sauce. The cheese pull moment is why these went viral.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Mash potatoes with butter, salt and pepper until smooth. Cool completely (hot potato won't hold shape).
About 5 min
Take a golf-ball sized portion of mash. Press a cube of mozzarella into the centre; wrap the potato around it firmly, sealing completely.
About 14 min
Roll in flour → egg → panko. Repeat egg and panko for a double coat.
About 14 min
Deep fry at 180°C/355°F for 3–4 minutes until deep golden brown. Drain.
About 14 min
Whisk dipping sauce. Serve the volcano balls immediately — cut one open to reveal the cheese pull. Dip in the gochujang honey sauce.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 14 g
- Carbs
- 48 g
- Fat
- 18 g
- Fibre
- 3 g
- Sugar
- 12 g
- Sodium
- 680 mg
Contains: gluten, dairy, eggs, soy
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Recipe by Boon Tools.