Crispy Potato & Cheese Bombs with Garlic Butter

1. Prepare the Potato Mixture:

• Mash the boiled potatoes while still warm.

• Add cornflour, grated cheese, chili flakes, garlic powder, paprika, chopped herbs, salt, and pepper.

• Mix well until smooth and dough-like.

2. Form the Bombs:

• Take a small portion of the potato mix and flatten it into your palm.

• Place a cube of cheese in the center and close the edges to form a ball.

• Repeat with the rest of the mixture.

3. Coat the Bombs:

• Mix the flour and water into a smooth slurry.

• Dip each bomb into the slurry, then coat evenly with breadcrumbs.

• For extra crunch, double coat (dip in slurry and breadcrumbs again).

4. Fry:

• Heat oil in a deep pan to 170–180°C (340–355°F).

• Fry the bombs in batches until golden and crispy (about 2–3 minutes).

• Drain on paper towels.

5. Make the Garlic Butter:

• Melt butter in a small pan.

• Add minced garlic and sauté on low heat until fragrant (don’t brown it).

• Stir in chopped parsley and a pinch of salt.

6. Serve:

• Drizzle warm garlic butter over the hot potato bombs.

• Serve immediately with ketchup, garlic mayo, or spicy dip.

🔁 Tips:

• You can air fry or bake the bombs (spray lightly with oil; bake at 200°C/400°F for ~15–20 minutes).

• Add a bit of jalapeño or chili for a spicy version.

• Freezes well before frying — perfect for make-ahead snacks.