Crispy Potato Cheese Balls Recipe
Ingredients
- 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
- ⅛ 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
Instructions
- 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
Note:
- 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.