The best snack or appetizer are the ones that are fried. Add to it a whole lot of potato and melting gooey cheese then it’s a winner. The Potato Cheese Balls are an instant hit anywhere. You’ll find them on fast food restaurant menus, at children’s birthday parties and even whipped up at people’s homes just for a casual evening snack.
They’re so popular that several brands make these frozen ready to eat cheese balls that are full of excessive salt, sodium and a bunch of other ingredients that aren’t really healthy. This recipe is easy to make, uses fresh ingredients that are available at home and is a delight to eat devoid of any preservatives.
3-4 Large Potatoes, peeled and pressure cooked till soft.
100 grams Cheese ( can be processed cheese, cheddar or mozzarella )
You can also do half half of two different types of cheese
1 Capsicum finely chopped
1 teaspoon red chilli powder
1 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon pepper
3-4 table spoon Corn Flour
200 grams Bread Crumbs ( a store bought packet )
Oil for frying
Peel and boil your Potatoes till they are soft. I put mine in a pressure cooker for 15 minutes so they cook and soften completely. Add the potatoes to a bowl and with the help of your spoon or potato masher, mash it all together. This is easier to do when the potatoes are still warm. If you’ve cooled them down to room temperature they don’t mash easily and get lumpy.
Once mashed well, add your cheese. You can grate the cheese so it’s easier to mix and melt. Ideally cheddar cheese is the best to use for this recipe I would avoid processed cheese as it takes longer to melt. Even Mozzerella is a great choice specially if you want an oozy cheese ball where the cheese stretches when you break into it.
To the Potatoes and cheese add the rest of the ingredients – chopped capsicum, salt, pepper, red chilli powder and cumin powder and about two tablespoons of corn flour and then with your hands mix it all together.
It’s essential to use your hands here as all the ingredients need to get incorporated into the potato mixture. Knead it like it’s dough and in case there are any lumps of potatoes you can break those and ensure that the entire mixture is smooth.
Now it’s time to prepare your dredging station. In a plate spread out all your bread crumbs, and in another bowl add a tablespoon of corn flour and water and make a thick slurry to help coat your potato cheese balls.
Now take a handful of the potato mixture and roll it into a golf ball size ball, cover it gently in the slurry mixtures and then toss it in the bread crumbs and ensure that the entire ball is covered well with breadcrumbs and rest it on a plate. To ensure that the cheese balls are extra cheesy, You can add a piece of mozzarella or cheddar cheese inside. So take some of the potato mixtures, roll it into a ball, press down in the middle to make a small indent and place a small piece of cheese and then cover it with some more potato mixtures. Roll it into a ball and then again cover it in the slurry and bread crumbs. Repeat this process till all the potato cheese balls are ready to fry. You can choose to add the cheese inside or skip it, either way there is cheese.
Heat your oil in a wok or kadai and once it’s hot gently place the potato cheese balls inside carefully. Let it cook for about 5 minutes WITHOUT touching them or trying to turn them. If you do they will break so be warned. After about 5 minutes gently turn them and let it cook on the other side. Be cafe and use a spoon, it’s easier to cook them with it and ensure the balls cook on all sides.
Once they turn golden brown, remove and drain them on a paper towel and then serve hot with any dipping sauce or even ketchup.
How To Serve Potato Cheese Balls ?
This is a great snack and the best way to serve potato cheese balls is with good old ketchup. You can also add any dipping sauce you like, sriracha with mayo, hung curd dip anything. They’re also just as tasty on their own.
Can I Freeze Potato Cheese Balls ?
No you cannot freeze potato cheese balls as they’re deep fried and it just won’t taste the same. You can however, make the potato mixtures and roll them out covered in breadcrumbs and then freeze those in a zip lock bag. Whenever you want to eat them just take it out of the freezer let it thaw for a bit and then fry them.
Can I Re Heat Potato Cheese Balls ?
These potato cheese balls are best eaten fresh but yes you can re heat the potato cheese balls in the microwave.
Which Type Of Cheese Should I Use For Potato Cheese Balls ?
The type of cheese used for potato cheese balls completely depends on which type of cheese you personally enjoy. I would recommend cheddar and or mozzarella cheese because they both melt well and are easy to manage. I don’t recommend a brie or camembert because they’re soft cheese and not really easy to manage with the potato mixture. You can use processed cheese as well. The amount of cheese is also a personal choice and you can mix it up and use a combination of cheese not just one type for this recipe.
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