Crispy potato cheese balls are crispy party snack and are everyone’s favourite snack to serve at a party. Serve them with your favorite dipping sauce if you want a cafe-style snacking experience at home.
Who doesn’t love cheese and potatoes? When combined together with some veggies and your favourite seasonsing these are delicous with crunch on the outside and goey cheese and savory potatoes inside.
These cheese balls are super easy to make and are freezer friendly.There are a lot of variations to this snack, with all ingredients readily available in your pantry. These can be filled with block of cheese or simply added grated cheese as I did in this recipe.
INGREDIENTS TO MAKE THESE CHEESE BALLS
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- Bolied and Grated Potatoes : Use any kind of variety. Boil them and grate them or you can mash them too.To boil quickly put them in the microwave for 5- 6 minutes.
- Mozzerella Cheese : Use as shredded or small cubes. If using cubes fill them in the center.
- Chopped Veggies : Add your favourite veggies, i used green peppers, red peppers and jalpenos. You can add onions, green chilles, cilantro , parsely, corn ect.. the possibities are endless as per your pallette and what you have in hand.
- Spices : Add nice flavor to the cheese balls. Add a variety of spices like pepper, italian seasoning, dried oregeno , dried basil , garlic , onion powders as per your taste and preferance. If you do not have any spices, simply add crushed cumin , coriander , garam masala or just salt and pepper.
- Breadcrumbs : These add the required crisp and crunch to these cheese balls so do not skip.Add any seasoned breadcrumbs. Make your own breadcrumbs at home and add any seasoning.
- Flour : To bind and evenly the breadcrumbs. Use regular flour and cornflour in equal quantities and make a slurry with water.
- Parmesan/cheddar : These are added for only flavor, you can totally skip them.
- Oil : To deep fry.
HOW TO MAKE POTATO CHEESE BALLS
The procedure to make these cheese balls is very simple and straight forward.
Grate boiled potates and add the preferred seasonings. Vary and adjust chioice of spices as per taste and prefarance.
Here are few chioces of seasonings you can add to these cheese balls:
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- For an authentic version add onion, garlic powder and dried thyme or oregano.
- For an Italian version add dried basil or italian seasoning.
- For an Indian flavor add cumin, coriander, garam masala,crushed green chiles or chili flakes, crushed garlic and ginger.
- To keep it simple and plain just add salt and pepper.
Mix all the seasoning, cheese, diced veggies and grated potatoes. Season with salt. Do not add any water.
Scoop mixture and form small balls. use a small cookies scoop of eyeball a spoonful of mixture.
It is essential that all the balls are of equal size, this will help them fry evenly in the same time. Otherwise you end with cheese oozing out first from smaller balls and will spoil the oil and burn eventually.
When all the balls are made, its time to coat them in breadcrumbs for a crisper layer.
As breadcrumns do not stick properly to the potato balls, we need to make a slurry by mixing cornflour and water.
Get the slurry ready in a bowl and have breadcrumbs in another bowl next to it.
For more crisper cheese balls roll the ball in breadcrumbs first then in slurry and again in the breadcrumbs. Gently pat the ball to stick the breadcrumbs and set aside.
Do this as quickly as possible for each ball.
Finsh coating all the balls and refridgerate for a minimum of 20 to 30 minutes. You can make these balls ahead and fry them just before serving.
Why refridgerate the cheese balls?
The cheese will harden the balls a bit and when dropped in heat oil, it takes a while for the cheese to come to room temperature and then melt. This time would let the outer layer to crisp and inner filling to fry evenly.
So its very important to cool the balls before frying
How long should you fry the cheese balls?
Heat oil in a medium pan andwhen hot drop cheese balls gently one at a time. Do not over crowd the pan. leave some space around each balls.
To ensure even frying of all instead of turning the balls run a spoon in around the pan in circles. This will move the oil around and the balls would automatically turn and fry evenly. This technique applies while frying any balls mostly gulab jamuns.
To know that the cheese balls are cooked cheese start to ooze in small bubbles. This is the time they need to be out of the oil.
TOP TIPS FOR MAKING POTATO CHEESE BALLS
- While deep frying wait for the oil to be medium hot, if the oil is not hot enough it takes longer time to cook and the cheese melts and breaks the balls.
- Adding grated paneer to potato adds creamy texture to the cheese balls.
- Coat the balls in breadcrumbs first and then in the flour slurry and again in breadcrumbs makes them crispier.
- These taste best only when served hot, so make the balls ahead refrigerate and fry them before serving.
- Fry in small batches, do not overcrowd them.
WATCH CRISPY POTATO CHEESE BALLS RECIPE VIDEO HERE
Crisp Potato Cheese Balls
Ingredients
- 2 cups grated boiled potatoes 3 medium potatoes
- 2 cups shredded mozerella cheese
- ¼ cup chopped green peppers
- ¼ cup chopped red peppers
- 2 tbsp chopped jalpenos 2 meduim
- ¼ cup grated cheese of chioce optional
- 1 cup breadcrumbs
- ¼ cup all purpose flour
- ¼ cup cornflour
- 2 tbsp italian seasoning
- 1 tbsp red pepper flakes or papirika adjust as per spicy level
- 1 tsp garlic powder optional
- ½ tsp pepper powder optional
- salt to taste
- oil for deep fry
Instructions
- Peel boiled potatoes and grate them using a box grater.
- Add salt, pepper, italian seasoning , chili powder , chopped veggies , grated cheese , mozerella cheese to potatoes and combine well.
- Scoop mixture and make small balls (use a small size cookie scoop for uniform balls or use a spoon).
- While they are setting prepare the flour slurry, combine equal qunatity of corn flour and regular flour, pinch of salt and add water to make a thin batter.
- Add seasoning to breadcrumbs if needed.
- Roll the balls in breadcrumbs first , then dip in the flour mixture and again roll them in breadcrumbs mixture. Gently set any loose breadcrumbs and set aside. Coat all the balls this way.
- Refrigerate these balls for atleast 30 mins to set and heat oil.
- Fry the balls 2 or 3 a time in meduin heat oil. Flip them continously to avoid over frying in the same side. When done cheese start to burst and the balls splutters. Remove them at this stage.
- Drain on paper towel and serve hot with ketchup or any dip.
Notes
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These look delicious 😍😍😍!!!
Thank you