Cheese Lava Potato Balls

First, deal with the potatoes. Wash and peel them, then cut into small cubes. Steam them until soft, about ten minutes after the water starts to boil. Remove from the steamer, season with black pepper and sea salt, mix well, and mash into smooth mashed potatoes.

The steaming time for the potatoes can be used for preparation work. Four small bowls are used, containing eggs, cheese slices, potato chips, and cornstarch respectively. The eggs are beaten, the potato chips are crushed, and the cheese slices are cut into small pieces for later use. I used cucumber-flavored potato chips, which are very refreshing, but you can also use other flavors.

Take an appropriate amount of mashed potatoes and flatten it, wrap a slice of cheese inside, or you can use shredded mozzarella cheese, form into a round ball shape, evenly coat it with starch, then dip it in a layer of beaten egg, and finally cover it completely with crushed potato chips. This completes the preparation of a raw potato ball.

Place all the prepared potato balls into the air fryer basket. The 7.5-liter large-capacity Tsann Kuen air fryer can barely fit two potatoes sparsely, truly an air fryer capable of roasting a whole chicken.

Set the air fryer temperature to 180 degrees and the time to ten minutes.

The changes in the food inside the frying basket can be observed through the visible window.

When the time is up, the potato balls are golden on the surface, with a crispy exterior that flakes off, and a center filled with cheese, super delicious.