Cheesy Fried Colcannon Balls (Printable)

Golden crispy potato and cabbage spheres with melted cheddar centers

# What You'll Need:

→ Colcannon Base

01 - 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
02 - 4 tbsp unsalted butter, room temperature
03 - 1/2 cup whole milk, warmed
04 - 2 cups green cabbage, finely shredded
05 - 4 scallions, thinly sliced (white and green parts)
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper

→ Cheese Filling

08 - 1 cup sharp cheddar cheese, cut into 1/2-inch cubes

→ Breading Station

09 - 1 cup all-purpose flour
10 - 2 large eggs, beaten
11 - 1 1/2 cups panko breadcrumbs
12 - Vegetable oil for deep frying (approximately 4 cups)

# Directions:

01 - Place cubed potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to medium and cook until fork-tender, about 15 minutes. Drain thoroughly and return to the warm pot.
02 - Add butter and warmed milk to the drained potatoes. Mash using a potato masher or ricer until smooth and creamy. Set aside.
03 - Heat a skillet over medium heat. Add shredded cabbage and sauté until tender, approximately 4 minutes. Add sliced scallions and continue cooking for 1 minute until fragrant.
04 - Stir the sautéed cabbage and scallions into the mashed potatoes. Season with salt and pepper. Spread mixture on a baking sheet and refrigerate for 15-20 minutes until cool enough to handle.
05 - Scoop approximately 2 tablespoons of cooled colcannon mixture and flatten into a disc in your palm. Place one cheddar cube in the center and wrap the potato mixture around it, sealing completely. Roll into a smooth ball. Repeat with remaining mixture to make 16 balls.
06 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
07 - Roll each colcannon ball in flour, shaking off excess. Dip into beaten egg, allowing excess to drip off, then coat thoroughly with panko breadcrumbs. Place on a parchment-lined baking sheet.
08 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of 2 inches. Heat to 350°F using a deep-fry thermometer for accuracy.
09 - Fry the balls in batches of 4-5 for 2-3 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to transfer to paper towels to drain.
10 - Serve hot while the cheese center remains melted and gooey. Accompany with sour cream, spicy mustard, or garlic aioli for dipping.

# Expert Advice:

01 -
  • These little fried balls have this incredible contrast between the golden crispy shell and the molten cheese center that makes people's eyes widen after that first bite
  • They reheat surprisingly well in the oven, which means you can make them ahead and still look like a hero when friends show up hungry
02 -
  • The colcannon mixture MUST cool completely before forming balls, otherwise the cheese starts melting as soon as you try to wrap it
  • Keep your hands slightly damp with cold water while shaping, the potato mixture won't stick nearly as much
03 -
  • If your balls start falling apart during frying, your oil might be too cold or the potato mixture needed more time to chill
  • Dubliner cheese instead of cheddar adds this incredible nutty sweetness that feels even more authentic to the Irish roots

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