Step 1: Prepare the Potatoes
Peel the potatoes and soak them in cold water to remove excess starch.
Cut the potatoes into large chunks.
Boil in salted water until fork-tender.
Step 2: Prepare the Cheese
Slice the mozzarella into small cubes (about 0.5 cm).
Place the cubes on kitchen paper and gently pat dry to remove excess moisture.
Step 3: Prepare the Breading
Place flour, beaten eggs, and breadcrumbs into three separate bowls.
Mix the breadcrumbs with paprika, salt, and black pepper.
Step 4: Make the Potato Mixture
Drain the cooked potatoes and transfer them to a heatproof bowl.
Mash the potatoes using a potato ricer or potato masher while still hot.
Add the grated Parmesan cheese and black pepper.
Mix well and season with salt to taste.
Step 5: Shape the Potato Balls
Scoop equal portions of the potato mixture using a tablespoon.
Flatten slightly and make a small hole in the center.
Add a cube of mozzarella cheese and seal the potato mixture around it to form a ball.
Repeat until all balls are formed. You should get about 25 potato balls.
Step 6: Bread the Balls
Coat each ball in flour.
Dip into beaten egg.
Roll in the breadcrumb mixture.
Repeat the egg and breadcrumb coating one more time for extra crispiness.
Step 7: Chill
Arrange the breaded potato balls on a parchment-lined tray.
Refrigerate while heating the oil.
Step 8: Fry
Heat oil in a deep pot to 350°F (175°C).
Fry the potato balls for about 4 minutes or until golden brown and crispy.
Avoid overfrying to prevent the cheese from leaking out.
Step 9: Drain and Serve
Remove and drain on paper towels.
Season lightly with salt if desired.
Serve warm while the cheese is gooey and stretchy.