POTATO CHEESE BALLS

Potato cheese balls are an easy-to-make crispy and savory fried snack. These are probably an all-time favourite snack for all age groups, and is perfect to be served as an after-school snack or a party appetizer. It is commonly served with dips like mayonnaise or ketchup.

Potato cheese balls has a soft, creamy mashed potato exterior with a molten, gooey cheese center, often spiced and coated in breadcrumbs for the crunch. It has a combination of comforting flavours of potato and cheese in a delightful, melt-in-mouth bite, perfect for satisfying cravings.

ABOUT THE RECIPE:

This recipe is made using boiled potatoes. Potatoes can either be boiled using a pressure cooker or a cooking pot. I’ve used pressure cooker for this recipe. To boil the potatoes using a cooking pot, add the potatoes and water to a cooking pot, and boil it for 15 to 20 minutes on medium-high flame.

I’ve used processed cheese for this recipe. Mozzarella or cheddar cheese can also be used for this recipe.

THIS RECIPE MAKES AROUND 14 POTATO CHEESE BALLS.

INGREDIENTS FOR POTATO CHEESE BALLS:

• POTATO (MEDIUM SIZE) – 3 NOS.
• CHILLY FLAKES – 1 TBSP
• SALT – AS REQUIRED
• CHEESE – 14 BITE SIZE PIECES
• CORN STARCH – 1/4 CUP
• BREAD CRUMBS – 1/2 CUP
• OIL – FOR FRYING

HOW TO MAKE POTATO CHEESE BALLS:

In a mixing bowl, add 1/4 cup of corn starch along with 3 tbsp of water. Mix them to form a cornstarch slurry. Keep it aside. Also, spread the breadcrumbs onto a plate and keep it aside.

• Wash and cut the potatoes into halves, and add it to the pressure cooker.

• Also add 1 litre of water to it. Cover it and cook it for 3 whistles.

• After 3 whistles, turn off the flame. Once the pressure is released completely, open the lid.

• Filter the water, peel the skin and mash them using a potato masher. It has to be mashed completely.

• Add 1 tbsp of red chilly flakes and salt to it.

• Mix everything well and divide them into 14 equal portions.

• Take a single portion, place it between the palm and gently flatten it.
• Place 1 bite size piece of cheese onto it and roll it to a ball.

• Repeat the process with the remaining portions of the mashed potato mixture.

• Meanwhile, heat a kadai and add oil to it.

• Add the rolled potato balls to the sorn starch slurry. Let it coat on all the sides.

• Then remove it with a fork and add it to the plate with breadcrumbs. Removing it with fork helps to filter the excess cornstarch slurry.

• Coat the balls with the breadcrumbs on all sides. Repeat the process with all the potato balls and keep it ready for frying.

• Once the oil is heated, add the breadcrumb coated balls to the oil, and fry them until they turn golden brown in color. Fry them in batches and do not over crowd them.

• Once it turns golden brown in color, filter the oil and transfer it to a plate with tissue paper. This helps to absorb the excess oil.

• Repeat the process with the remaining potato balls.

YUMMY, CRISPY AND DELICIOUS POTATO CHEESE BALLS IS READY.

SERVE IT WITH KETCHUP OR MAYONNAISE.

I HAD POTATO CHEESE BALLS WITH KETCHUP.

POTATO CHEESE BALLS

Recipe by foodpassion1513

Servings

7

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

300

kcal

Potato cheese balls are an easy-to-make crispy and savory fried snack. These are probably an all-time favourite snack for all age groups, and is perfect to be served as an after-school snack or a party appetizer. It is commonly served with dips like mayonnaise or ketchup.
Potato cheese balls has a soft, creamy mashed potato exterior with a molten, gooey cheese center, often spiced and coated in breadcrumbs for the crunch. It has a combination of comforting flavours of potato and cheese in a delightful, melt-in-mouth bite, perfect for satisfying cravings.

Ingredients

• POTATO (MEDIUM SIZE) – 3 NOS.

• CHILLY FLAKES – 1 TBSP

• SALT – AS REQUIRED

• CHEESE – 14 BITE SIZE PIECES

• CORN STARCH – 1/4 CUP

• BREAD CRUMBS – 1/2 CUP

• OIL – FOR FRYING

Directions

• In a mixing bowl, add 1/4 cup of corn starch along with 3 tbsp of water. Mix them to form a cornstarch slurry. Keep it aside. Also, spread the breadcrumbs onto a plate and keep it aside.
• Wash and cut the potatoes into halves, and add it to the pressure cooker.
• Also add 1 litre of water to it. Cover it and cook it for 3 whistles.
• After 3 whistles, turn off the flame. Once the pressure is released completely, open the lid.
• Filter the water, peel the skin and mash them using a potato masher. It has to be mashed completely.
• Add 1 tbsp of red chilly flakes and salt to it.
• Mix everything well and divide them into 14 equal portions.
• Take a single portion, place it between the palm and gently flatten it.
• Place 1 bite size piece of cheese onto it and roll it to a ball.
• Repeat the process with the remaining portions of the mashed potato mixture.
• Meanwhile, heat a kadai and add oil to it.
• Add the rolled potato balls to the sorn starch slurry. Let it coat on all the sides.
• Then remove it with a fork and add it to the plate with breadcrumbs. Removing it with fork helps to filter the excess cornstarch slurry.
• Coat the balls with the breadcrumbs on all sides. Repeat the process with all the potato balls and keep it ready for frying.
• Once the oil is heated, add the breadcrumb coated balls to the oil, and fry them until they turn golden brown in color. Fry them in batches and do not over crowd them.
• Once it turns golden brown in color, filter the oil and transfer it to a plate with tissue paper. This helps to absorb the excess oil.
• Repeat the process with the remaining potato balls.
• YUMMY, CRISPY AND DELICIOUS POTATO CHEESE BALLS IS READY.