Get ready to fall in love with Cheesy Colcannon Balls—a mouthwatering twist on the classic Irish favorite, colcannon. These golden, crispy bites are packed with fluffy mashed potatoes, buttery sautéed cabbage, sharp cheddar, and green onions, all rolled into perfect little balls and fried until irresistibly crunchy. They’re the kind of snack or appetizer that disappears quickly at parties, but also work as a comforting side with any meal. If you’re searching for something cozy, festive, and impossible to resist, Cheesy Colcannon Balls are about to become your new go-to.
Ingredients You’ll Need
This recipe is built on simple, wholesome ingredients that each bring something special to the table. From creamy potatoes to sharp cheese and the signature crunch of panko, every component helps create the ultimate Cheesy Colcannon Balls experience.
- Russet Potatoes: These starchy spuds mash up fluffy and smooth, making the perfect base for our balls.
- Unsalted Butter: Adds rich flavor and silkiness to the mash—don’t skimp!
- Green Cabbage: Sautéed until tender, it brings a subtle sweetness and traditional Irish flair.
- Green Onions: Fresh and zippy, they balance out the richness of the potatoes and cheese.
- Sharp Cheddar Cheese: Melts right into the mix and adds the cheesy punch these bites are famous for.
- Parmesan Cheese: A touch of salty-savory depth to balance the cheddar.
- Large Egg (for mixture): Helps bind everything together so the balls hold their shape.
- Salt: Essential for seasoning the potatoes and bringing out all the other flavors.
- Black Pepper: Just a little adds warmth and balance.
- All-Purpose Flour: The first step in the coating process, which helps the breadcrumbs stick.
- Large Eggs (for coating): Dip the balls in egg to ensure a crunchy, golden crust.
- Panko Breadcrumbs: These Japanese-style breadcrumbs make the exterior extra crisp and light.
- Garlic Powder: Mixed with the panko for a pop of garlicky flavor in every bite.
- Vegetable Oil: You’ll need enough for deep frying; choose a neutral oil with a high smoke point.
How to Make Cheesy Colcannon Balls
Step 1: Boil and Mash the Potatoes
Start by peeling and cubing your russet potatoes, then drop them into a big pot of salted boiling water. Let them simmer until they’re completely tender—about 15 minutes is perfect. Drain well, then mash them with plenty of butter until they’re velvety smooth. This step is the secret to the fluffy interior of Cheesy Colcannon Balls.
Step 2: Sauté the Cabbage and Green Onions
Melt a bit of butter in a skillet and toss in the shredded green cabbage. Sauté until it’s soft and just starting to caramelize—about 5 minutes. Add the green onions for a burst of freshness, and cook for just another minute. This mixture adds color, flavor, and a hint of sweetness that’s signature to colcannon.
Step 3: Mix Everything Together
Fold the sautéed cabbage and onions into the mashed potatoes. Add both cheeses, one beaten egg, salt, and pepper. Mix until everything is well combined and the cheese starts to melt into the warm mash. Let the mixture cool slightly so it’s easier to handle in the next step.
Step 4: Shape the Cheesy Colcannon Balls
With clean hands, scoop up the potato mixture and roll it into golf ball-sized spheres. You’ll get about 20 balls—enough to share (but you’ll want to keep them all for yourself!). If the mixture feels sticky, dampen your hands with a little water.
Step 5: Coat for Crunch
Set up a breading station: flour in one bowl, two beaten eggs in another, and panko breadcrumbs mixed with garlic powder in a third. Roll each ball in flour, dip it in the egg, then roll it in the garlicky panko until completely coated. This triple-layer coating is what makes Cheesy Colcannon Balls so gloriously crispy on the outside.
Step 6: Fry Until Golden
Pour vegetable oil into a deep skillet and heat to 350°F. Fry the balls in batches—don’t overcrowd the pan—for 3 to 4 minutes, or until golden brown and crispy all over. Drain them on paper towels to soak up any extra oil. Serve them warm, and get ready for the compliments to roll in!
How to Serve Cheesy Colcannon Balls
Garnishes
To really make Cheesy Colcannon Balls pop, scatter them with a handful of finely sliced green onions or chopped fresh parsley just before serving. If you love a punch of flavor, a sprinkle of flaky sea salt or a dusting of grated Parmesan takes them over the top. For a little heat, try a drizzle of your favorite hot sauce.
Side Dishes
These crispy bites are delicious on their own, but they also play well with others. Pair Cheesy Colcannon Balls with a simple green salad, a warm bowl of soup, or classic pub favorites like sausage rolls or roasted veggies. For party spreads, serve alongside tangy dipping sauces, like honey mustard or spicy aioli.
Creative Ways to Present
Stack Cheesy Colcannon Balls on a rustic wooden board for a casual gathering, or pile them high in a big bowl for game day snacking. Skewer them with toothpicks for easy cocktail-hour bites, or tuck a few into a lunchbox for a fun, portable treat. For a festive twist, serve with tiny Irish flags at your next St. Patrick’s Day bash!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Cheesy Colcannon Balls (lucky you!), pop them in an airtight container and refrigerate for up to three days. They’ll keep their flavor and texture, making them perfect for quick snacks or lunchboxes.
Freezing
To make life easier, you can freeze the uncooked, breaded balls on a baking sheet until solid, then transfer them to a freezer bag. They’ll keep beautifully for up to two months. When you’re ready, fry them straight from the freezer—just add an extra minute or two to the cooking time.
Reheating
For the crispiest results, reheat leftover Cheesy Colcannon Balls in a 350°F oven for about 10 minutes, or until heated through and crunchy again. A quick pop in the air fryer also works wonders. Avoid microwaving, as it can make the coating soggy.
FAQs
Can I use a different type Appetizer
Absolutely! Sharp cheddar is classic, but you can swap in Irish cheddar for a stronger flavor, or even try smoked gouda or pepper jack for a fun twist. Just make sure it’s a good melting cheese for that oozy, cheesy center.
Are Cheesy Colcannon Balls gluten-free?
As written, the recipe uses all-purpose flour and panko, which contain gluten. However, you can easily substitute with gluten-free flour and gluten-free breadcrumbs to make them suitable for gluten-sensitive guests.
Can I bake these instead of frying?
Yes, you can! Arrange the breaded balls on a parchment-lined baking sheet, spray generously with oil, and bake at 400°F for about 20 minutes, flipping halfway through. They won’t be quite as crispy as fried, but they’re still totally delicious.
What’s the best way to serve Cheesy Colcannon Balls for a party?
Serve them hot and fresh, with a variety of dips on the side—think garlic aioli, spicy ketchup, or grainy mustard. For easy mingling, stick each ball with a toothpick and arrange them on a big platter.
Can I add meat to the recipe?
Definitely! Fold in some crispy bacon bits or finely chopped cooked ham with the cabbage and onions for a meaty, smoky upgrade. It’s a great way to use up leftovers and add even more flavor to your Cheesy Colcannon Balls.
Final Thoughts
Whether you’re hosting a party, celebrating St. Patrick’s Day, or just craving comfort food with a twist, Cheesy Colcannon Balls are guaranteed to be a hit. Give them a try, share them with friends, and watch how quickly they disappear—these crunchy, cheesy bites are impossible not to love!
Print
Cheesy Colcannon Balls Recipe
- Total Time: 50 minutes
- Yield: 20 balls (about 6 servings) 1x
- Diet: Vegetarian
Description
These Cheesy Colcannon Balls are a delicious twist on the traditional Irish colcannon, combining creamy mashed potatoes, sautéed cabbage, and sharp cheddar cheese. Crispy on the outside and gooey on the inside, these fried potato bites make a perfect appetizer or snack for St. Patrick’s Day or any cozy gathering.
Ingredients
Potato Mixture
- 4 large russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 small green cabbage, shredded
- 4 green onions, finely sliced
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Coating
- 1 cup all-purpose flour
- 2 large eggs, beaten (for coating)
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon garlic powder
For Frying
- vegetable oil for frying
Instructions
- Cook Potatoes: Bring a large pot of salted water to a boil and cook the peeled and cubed potatoes until tender, about 15 minutes. Drain and mash with unsalted butter until smooth.
- Sauté Cabbage and Onions: In a skillet, sauté the shredded cabbage in a little butter over medium heat until soft, about 5 minutes. Stir in the sliced green onions and cook for an additional 1 minute.
- Combine Ingredients: Add the sautéed cabbage and onions to the mashed potatoes along with sharp cheddar, Parmesan cheese, beaten egg, salt, and black pepper. Mix everything thoroughly until fully combined and then let the mixture cool slightly.
- Shape Balls: Using your hands or a spoon, shape the potato mixture into golf ball-sized balls and set aside.
- Prepare Coating Station: Arrange three bowls — one with all-purpose flour, one with beaten eggs for coating, and one with panko breadcrumbs mixed with garlic powder.
- Coat Balls: Roll each colcannon ball first in the flour, then dip in the beaten eggs, and finally coat evenly with the panko breadcrumb mixture.
- Fry the Balls: Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C). Fry the coated colcannon balls in batches, turning occasionally, until they become golden brown and crisp, about 3 to 4 minutes per batch.
- Drain and Serve: Remove the fried balls with a slotted spoon and drain on paper towels. Serve warm for best flavor and texture.
Notes
- You can make the colcannon balls ahead of time and freeze them before frying for convenience.
- For extra flavor, add cooked bacon bits to the potato mixture.
- Using Irish cheddar gives a sharper, more authentic taste.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Irish
Nutrition
- Serving Size: 3–4 balls
- Calories: 290
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 65 mg
