Crispy Potato and Cheese Balls

Boil the potatoes until very tender. Drain and mash them thoroughly until smooth. In a bowl, combine the mashed potatoes with shredded cheddar cheese, cornstarch (or flour), salt, black pepper, and garlic powder. Mix well until all ingredients are evenly incorporated.

Take small portions of the potato mixture and roll them between your palms to form uniform, bite-sized balls. Set them aside on a plate.

Prepare your breading station by setting up three separate shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with breadcrumbs.

Take each potato ball and dredge it first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, roll it thoroughly in the breadcrumbs, pressing gently to make sure the crumbs adhere well. Repeat for all balls.

Heat the vegetable oil in a deep pan or pot over medium-high heat to approximately 350°F (175°C). Carefully place the breaded potato balls into the hot oil, frying them in batches to avoid overcrowding the pan. Fry for 3-5 minutes per batch, or until they are golden brown and crispy on all sides.

Once cooked, remove the crispy balls from the oil using a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil. Serve immediately while hot.