These potato cheese balls are delicious, addictive and irresistible. They are crunchy on the outside but creamy and cheesy on the inside. These versatile cheese balls are perfect for birthday parties and get-togethers. Potato Cheese Balls are easy to customise according to your preferences. They are deep-fried, but you can also air fry or bake them.
Table of Contents:
1. About the recipe
2. Ingredients
3. Step-by-step method
4. Tips
1. About the recipe
These little, rounded, cheesy balls are essentially a croquette stuffed with cheese. A deep-fried cheese-stuffed mashed potato ball that melts in your mouth. There are many different ways of preparing cheese balls, many of which are incredibly frustrating. Finally, I have a perfect recipe for Indian Style Potato Cheese Balls with a Crispy coating of melting cheese oozing through it. Pair it with your favourite Mayo or ketchup, and you will love it. This potato cheese balls recipe is so easy to make. It calls for simple ingredients many of you may already have in your kitchen.
What is so special about potato cheese balls
- Pure Vegetarian
- Freezer friendly
- Super crispy
- Melt-in-mouth cheese lava
- Preservative free
- Perfect for kids’ lunch box
- Perfect appetizer.
- Loved by kids
Why does this recipe work?
- All the ingredients are simple and pantry-friendly.
- Easily customizable depending on your preferences.
- Few spices make this recipe simple and flavourful, allowing the cheese flavour to shine.
- The double coating of balls holds the cheese inside and stops the tender potato balls from breaking while frying.
Let’s start cooking!
Serving Suggestions: 4
Preparation time: 20 minutes
Cooking time: 5 minutes
2. Ingredients
For Cheese Balls
- 300 gram boiled and mashed potatoes (without skin)
- 1 teaspoon of black pepper powder
- 1 teaspoon chilli flakes
- 1 teaspoon of garlic powder
- 1 teaspoon of dry Italian herbs
- Salt
- 1 teaspoon of corn flour for binding
- Oil for deep frying
For Cheese Stuffing
- Mozzarella or Cheddar cheese cut into small cubes
- ½ teaspoon of dried herbs
- ½ teaspoon of chilli flakes(optional)
For Coating
- 2 tablespoons of bread crumbs or panko bread crumbs
- 2 tablespoons of Cornflour
- 2 eggs
- 1 tablespoon of water
- 1 teaspoon of black pepper powder
- Salt
3. Step by Step method
- Wash and boil the potatoes in a medium-sized pot or in a Pressure cooker until al dente. Remove the potatoes from boiling water and cool them naturally.
- Peel off the skin and mash the potatoes until smooth. There should be no lumps or balls of potato. The mashed potatoes must be smooth.
- Add salt, pepper, garlic powder and herbs. Mix well.
- Add 1 teaspoon of corn flour to the mashed potatoes and mix well.
- Cut cheese into small cubes. Season the cheese with dry herbs and chilli flakes. Set aside.
- Roll out around 10 to 12 balls from the potato mixture.
- Now, insert the cheese cube at the centre of each ball. Make sure the mashed potatoes completely cover the cheese cube.
- Roll out the potato ball first in cornflour; beat eggs with salt, pepper and water. Then, roll each ball in egg wash.
- And then in bread crumbs. Dip each ball again in egg wash and then bread crumbs for double coating.
- Place balls in the refrigerator for 20 to 30 minutes.
- Heat oil in a kadhai or deep pan on medium flame and deep fry cheese balls in small batches for 4 to 5 minutes on medium heat or until they turn golden and crispy.
4. Tips
- Never leave boiled potatoes in water; the potatoes will absorb too much water and get mushy.
- If cheese leaks out while frying. Remove the leaking potato cheese balls and set them aside.
- Use soft cheese like mozzarella or Cheddar; don’t use hard, aged cheese like parmesan because it won’t melt quickly.
- For deep frying, use an oil with a high smoke point- meaning you can heat it to a high temperature before it starts to smoke and burn.
- Feel free to increase the spice level if it suits your taste. You can use green chilli to make these cheese balls spicy.
- You can freeze these balls, and when you are ready for to cook them, allow them to defrost, then fry them.
