Please prepare the ingredients first.
For potatoes, if you have 3 medium size, you can get 5 to 6 cheese balls.

Wash the potatoes in water and lightly cross the front and back of the potatoes with a knife.
If you do this, it's easier to peel potatoes later.

Place potatoes in a steamer and pour water to the bottom of potatoes.
Steam potatoes in the order of number 2 or 3 above, then close the lid of the pot and boil over high heat for about 5 minutes, and when the water boils, lower the heat to medium and steam for 25 minutes.
Whether the potatoes are cooked is done when you poke them with chopsticks and go in well.
Then, turn off the gas stove and wait for 5 to 10 minutes with the lid closed.

Beat 1 egg in a bowl and stir well while the potatoes are steaming.

5. Prepare 1 cup paper cup, 1/2 cup flour, and 1 cup mozzarella cheese in a large plate or bowl.

Peel the steamed potatoes when they are hot.

Place potatoes in a bowl and mash potatoes using appropriate tools before cooling.

Add 1 tbsp mayonnaise, 1/2 tbsp salt, a little pepper and a little parsley powder (optional) to the mashed potatoes and knead to form a dough.

Remove a handful of dough and press down to spread in a circle on the palm or floor.

Put mozzarella cheese on top of the dough

Roll it in a circle and make it into a potato ball.

I will dress you in the order of flour-egg water-bread flour, so please arrange this bowl in the order.

Prepare flour-egg water-bread crumbs in order of frying.

Place cooking oil in pan moderately (about 1/3 full of potato balls) and raise oil temperature to about 170 degrees over high heat.

Continue to put potato balls in high heat and fry until golden brown, and when the color of the batter changes to look good, drain the fat.

A potato cheese ball that is crispy on the outside and soft on the inside is complete.

It's delicious if you dip it in ketchup.

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