Crispy Potato Cheese Balls Recipe

Crispy Potato Cheese Balls Recipe

Crispy Potato Cheese Balls Recipe

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Pakistani
Servings 8


  • 250 gm Potatoes
  • 1 tsp Garlic Paste
  • A pinch of Salt
  • ½ tsp Red Chili Flakes
  • ¼ tsp Black Pepper
  • ½ tsp Dried Herbs
  • 6 tbsp Bread Crumbs
  • 2 tbsp Cilantro Leaves
  • Oil For Frying

For The Stuffing:

  • 100 g Mozzarella and Cheddar Cheese
  • tsp All Spice
  • ½ tsp Dried Herbs
  • ¼ tsp Black Pepper
  • ¼ tsp Red Chili Flakes

For Coating Cheese Balls:

  • 2 tbsp Corn Flour
  • ½ cup Bread Crumbs
  • 1 Egg


  • Boil potatoes with the skin on till fork tender and not mushy.
  • Remove the skin and mash them well until smooth with a masher. There should be no lumps
  • Add garlic, herbs, coriander leaves, salt (very little), chili flakes, pepper and bread crumbs.
  • Mix them well and form a ball. The mixture must bind together and should not besticky or too dry. Taste test and add more spice or salt as you prefer.
  • Divide the mixture to 8 to 10 equal sized balls. Cover and keep aside.
  • Cut the cheese to 10 portions about ½ to ¾ inch cubes. Mix together herbs, chili flakes, pepper and spice powder. Toss the cheese in this mix. Set aside

Make Cheese Balls:

  • Take a potato ball and spread it evenly to a small patty in your palm. Place a cheese cube in the center.
  • Gently bring the edges together to make a ball. Ensure the ball is sealed well without any cracks.
  • Add 2 tbsps corn flour to another wide plate. Spread it.
  • Roll the finished ball in corn flour. The same way make all the cheese balls.
  • If you do not prefer to coat them in bread crumbs, you can pan fry these straightaway.
  • Transfer ½ cup bread crumbs to a separate plate. Set this aside.
  • Make Slurry: Add 2 tbsps corn flour to another bowl and mix with 3 to 4 tbsps water. Make a thin mixture. Alternately you can also use a beaten egg.
  • Gently drop each ball in the corn flour mixture or egg and make it moist.
  • Immediately roll it in bread crumbs. Set this aside in a plate. Finish making allthe balls
  • Double bread the cheese balls – Repeat the same steps of dipping in flour mixture and then coating the bread crumbs again.
  • Set aside in a plate. Rest them for 10 mins

Fry Cheese Balls:

  • To a wide deep pan pour oil just enough to half immerse the cheese balls. Heat the oil on a medium flame.
  • Drop a small piece of the potato mixture to check if the oil is hot enough. It hasto come up immediately without browning. This is the right temperature.
  • Regulate the flame to medium. Gently slide the balls one by one & do not disturb them for 1 to 2 mins.
  • Gently stir them and fry until golden and crisp.
  • Serve potato cheese balls hot with any dip or sauce.

Baking Cheese Balls:

  • Preheat the oven at 200 C ( or 390 F). Grease a wired rack and place it on a tray.
  • Place the cheese balls over the rack and bake them for 15 mins. Adjust the timings as needed.
  • Some amount of bread crumbs will come off the balls and it is just okay. They will still be good


  • Please do not alter the quantities of potato to cheese. Using less potato to make the cheese balls will mess up while baking or frying. The cheese may come out.
  • If the cheese is not covered well with the potato mixture the cheese is likely to come out while frying.
  • Cheese balls may break if disturbed immediately after adding to oil. If you listento a crackling noise while frying, quickly remove the ball from oil and keep itseparately. Fry it towards the end to prevent messing up the oil.
  • To avoid breakage of the balls spread the potato patty evenly and roll it gently. An evenly spreaded patty and evenly rolled ball will not mess up the cheese while frying.

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