Want a fool-proof crispy potato cheese balls recipe bursting with melted cheese! The recipe is so easy to make and is gone in minutes! A great appetizer or snack for kids.
Update: This post was updated with ingredients, step collages, and more informative text.
Potato cheese balls are moderately spiced mashed potato balls with cheese filling in the center. The balls are rolled in bread crumbs from a crispy coating. They are usually served as a starter before a meal or a snack with tea.
I’m super super excited to share this potato cheese balls recipe. Why? I loved to eat potato balls and I always had a tough time making these fried balls. And, I had this keen desire to share a very good recipe with basic pantry ingredients.
AND I failed so many times to bring out that very best taste. Either, it would be too bland or too spicy like aloo vada. So striking the right taste that compliments cheese was tough.
Another big struggle was getting perfectly soft potatoes without making them mushy. Since I’ve figured out the secret, I’ll share it with you in the tips section.
Finally, I have a perfect recipe for Indian-style delicious potato cheese balls with a crispy coating of melting cheese oozing through it. Pair it with ketchup or mayo garlic sauce and you'll love it.
If you like this recipe, you'd love my aloo keema patties and spicy fried potatoes.
Jump to:
Why does this recipe work?
- Simple ingredients: All the ingredients are simple and pantry friendly.
- Fewer spices: Few spices not only make this recipe simple but flavourful as they allow the cheese flavor to shine.
- Crispy coating: The double coating of bread crumbs hold the cheese inside and stops the tender potato balls from breaking while frying.
Ingredients & Substitutes
Ingredients are visible in the visual below.
- Potato: Use russet potato for best result. If you don't know which variety you have in hand, avoid older and sweet varieties of potatoes as they are more likely to get mushy. Sweet varieties of potatoes have a sweet smell when you cut them if that helps you identify them.
- Cheese: I've mentioned cheddar cheese in the recipe card but you can use any cheese that melts (bonappetit.com) well upon heating like mozzarella.
- Spices: You can always adjust the seasoning to your taste and skip chilies if making for your toddler.
- Breadcrumbs, corn flour: Use any flour you have in hand like plain flour or gram flour.
- Eggs: If looking for a vegan option, use cornflour slurry to dip the potato balls then roll in bread crumbs.
- Herbs: I like cilantro and green onion best and they are always in hand. Parsley, dill, or chives are other options for herbs.
How to make it?
I believe the visuals are clear and easy to comprehend. The double coating does take some time but it is totally worth it. Because you don't want any potato cheese ball to break while frying and spoil the oil.
- Wash and boil potatoes in a large pot with salt until al dente. Remove the potato immediately from boiling water and let it cool naturally. Protip: Avoid leaving the potato submerged in the water for very long as it can absorb too much water and get mushy. Peel off the skin and mash potatoes until smooth.
- Add all ingredients of seasoning to the mashed potato and mix well.
- Cut cheese into 25 cubes. Season the cheese with chili, dried basil, and pepper. Set aside.
- Roll out about 25 small balls from the potato mixture.
- Now insert cheese cubes into each ball. Make sure the cheese cube is completely covered with potato.
- Roll all potato balls first in cornflour.
- Beat eggs with salt, red chili powder, and water. Then roll each ball in egg wash.
- And then in bread crumbs.
- For double coating, dip each ball again in egg wash.
- And then in bread crumbs.
- Place balls in the fridge for 30 minutes so they are firm.
- Deep fry potato cheese ball in small batches on medium heat for 2-3 minutes then increase heat and fry on high heat for 1-2 minutes until golden and crispy.
Expert Tips
- How to cook your potatoes al dente? For this keep an eye on potatoes while boiling. I prefer checking my potatoes after 10 minutes of boiling.
- Small potatoes will cook quickly. I insert a knife into the potato to check. If the knife runs very smoothly. I’ll poke once more from a different position to be sure that the potato is cooked from all sides.
- Then remove the potato with the help of the same knife poked in it and transfer it to a vessel. Similarly, I check each potato and remove it from the boiling water. I let larger potatoes boil longer if needed.
- Never leave a boiled potato in water: Now, the biggest mistake which makes potatoes mushy is leaving potatoes in boiling water for long or immersing boiled potatoes in cold water to speed up the cooling process. The potatoes will absorb too much water and get mushy.
- The best way is to let boiled potatoes come to room temperature naturally. You just need to plan a little and boil potatoes in advance. You can also place boiled potatoes under a fan to cool quickly, so you can skin them easily.
- If you’ve done the above steps correctly, you’ll have no trouble meshing potatoes and making these yummy potato cheese balls recipes.
Trouble-Shooting!
Mushy Potatoes: The main ingredient in this recipe is potato which differs greatly in variety and taste. Sometimes even after taking all precautions potatoes still get mushy.
To overcome this add gradually 1 tablespoon extra bread crumb until the potato mixture is thick enough to roll.
Cheese leaking from potato balls: We are double coating, potato balls to avoid this, so this is unlikely. But, if cheese leaks out while frying. Remove the leaking potato cheese ball and set it aside.
Fry all the other potato cheese balls first. Then coat the leaking cheese balls again with egg wash followed by breadcrumbs. Then fry as usual.
Craving fried snacks? Try these!
If you try this potato cheese balls recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Potato Cheese Balls Recipe
Ingredients
- 500 grams potatoes, preferably russet
Seasoning:
- 3-4 tablespoon bread crumbs
- 2 tablespoon chopped fresh corriander
- 2 tablespoon chopped green onions
- 2 tablespoon lemon juice
- ½ tablespoon red chilli powder, or less to taste
- 1 teaspoon garlic paste
- 1 teaspoon cumin powder
- ¾ teaspoon salt or more to taste, or more to taste
For cheese
- 100 gram cheddar cheese, cut into ½ inch cubes
- ¼ teaspoon red chilli flakes
- ¼ teaspoon dried basil , or any other herb
- ¼ teaspoon black pepper
For coating
- 2 tablespoon cornflour
- 1-2 eggs , as needed
- ¼ teaspoon red chilli powder
- ¼ teaspoon salt
- 1 tablespoon water
- 1 cup bread crumbs
- Oil , to fry
Instructions
- Wash and boil potatoes in a large pot with salt. Peel off the skin and mash potatoes until smooth. (See expert tips above the recipe card.)
- Add all ingredients of seasoning to the mashed potato and mix well.
For Cheese
- Cut cheese into 25 cubes. Season cheese by mixing red chili, black pepper, and herbs in it.
Roll Potato Balls
- Roll 25 balls out of meshed potato and simultaneously inserting cheese cubes into each ball. Make sure the cheese cube is completely covered with potato.
Double coating of bread crumbs
- Beat eggs with salt, red chilli powder and water. Set aside.
- Roll all ball first in cornflour. Then roll each ball in egg wash and then in bread crumbs.
- For double coating, dip each balls again in egg wash and then in bread crumb.
- Place balls in fridge for 30 minute to firm.
For frying:
- Deep fry potato cheese ball in small batches on medium heat for 2-3 minutes then increase heat and fry on high heat for 1-2 minutes until golden and crispy.
For Freezing:
- Place unfried balls separately in a tray and freeze for 2 hours. Then transfer all balls in a air tight box or zip lock bag. These balls can be frozen for a month or more. Fry frozen balls directly without thawing on medium heat. Frozen balls will take more time to fry.
Notes
- Potato: Use russet potato for best result. Sometimes even after taking all precautions potatoes still get mushy. To overcome this add gradually 1 tablespoon extra bread crumb until the potato mixture is thick enough to roll.
- Cheese: I've mentioned cheddar cheese in the recipe card but you can use any cheese that melts (well upon heating like mozzarella.
- Spices: You can always adjust the seasoning to your taste and skip chilies if making for your toddler.
- Corn flour: Use any flour you have in hand like plain flour or gram flour.
- Eggs: If looking for a vegan option, use cornflour slurry to dip the potato balls then roll in bread crumbs.
- Herbs: I like cilantro and green onion best and they are always in hand. Parsley, dill, or chives are other options for herbs.
Ruqaiya says
Can I add shredded chicken boiled in pepper and salt in this recipe?
Recipe 52 says
Yes, it will taste delicious.
Ruqaiya says
Thanks for replying 🙂
Supriya Kutty says
Thank you for this amazing recipe I am sure my kids will surely love this, this is indeed a very simple recipe that can be cooked will surely share this with my friends and family as well for their future reference.
Recipe 52 says
Thanks a lot for the lovely comment.:)