Crispy and golden on the outside, soft and creamy on the inside, these delectable deep-fried Potato and Cheese Balls are everyone’s favorite. A simple cheesy snack made from potato and mozzarella cheese stuffing. It can be ideal evening snacks. If you need that melted cheesy goodness in the center of your cheese balls, always use mozzarella or good-quality pizza cheese. No other cheese will give you the same result. For spice level, I used crushed red chilli flakes, crushed corn pepper. Italian seasoning gives the nice aroma that exactly same as restaurant one. Nothing can beat the texture and crispness of deep-fried potato cheese balls. If you are looking for authentic café-style cheese balls then stick to the deep-frying technique. Potato Cheese Balls are incomplete without an excellent dipping sauce. Serve them with your favorite dipping sauce for a café-style snacking experience at home. We can prepare as bulk and stored in air tight container and stored for maximum 5 days. In the busy morning we can prepare for kids snack box.
Watch potato cheese ball recipe in video.
POTATO CHEESE BALL | CRISPY POTATO CHEESE BALL | CRISPY & CHESSY POTATO SNACKS
Ingredients
Instructions
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Boil the potatoes in a pan with water not too mushy and peel off the skin. Allow to cool.
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Grate the cooled potatoes.
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Grate creamy cheese.
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Grate both potatoes and cheese to avoid lumps.
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Add crushed pepper / roughly crushed red chillies.
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Add (Italian seasoning) mixed herbs.
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Add black pepper powder.
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Add salt to this stuffing.
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Add chopped onion.
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Add chopped red bell pepper without seeds.
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Add chopped green bell pepper.
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Add roughly chopped sweet corn.
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Add Mozzarella cheese.
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Mix everything well.
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Add grated garlic.
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Again, mix well.
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Take small portion and make it in to ball shaped.
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Make everything ready in desired size and shape.
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To prepare coating batter, take a bowel add corn starch.
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Add maida.
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Add salt to this mix.
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Add crushed red pepper.
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Mix everything well with whisk.
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Add water little by little.
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Mix and to make baji mix consistency.
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Take store bought bread crumps in a bowel.
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If you don’t have bread crumps, take rusk and pulse grind to make rough crumps.
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Dip every [potato cheese ball in the prepared flour mix to coat.
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Roll in bread crumps till they are evenly coated from all the sides.
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Make everything ready and keep refrigerated for 10 minutes before frying.
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To deep fry the cheese ball, heat pan with oil.
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Once the oil reach boiling point, drop cheese ball one by one, fry them in high flame. Do not disturb immediately.
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After 15-20 seconds, flip the balls to cook evenly.
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Flip carefully, after 5 minutes chess balls turn golden crispy outside.
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Take them out and place it on the kitchen towel to absorb excess oil.
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Crispy outside, creamy inside very tasty potato cheese balls are ready to munch.
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All time favourite evening snack potato cheese ball is ready.
Note
- We need slightly hard-boiled potatoes for making cheese balls.
- Do not reduce cheese or potato as these two mainly binding agents of these balls.
- Also, maida and corn flour helps in binding.
- The oil for frying had to be the perfect temperature the entire time for all the balls to fry successfully.
- Instead of bread crumps use crushed cornflakes to give crispy outer coating
- Cheese Balls are best served and enjoyed piping hot. The cheese stuffed inside is gooey, and the exterior is crisp. After a few hours, potato cheese balls turn a bit soggy and lose their crunch
