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Home » Recipes » Snacks & Sides

Posted by Mariam Sodawater on Apr 1, 2022 (Updated Mar 3, 2021)

Potato Cheese Balls Recipe

723 shares
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5 from 10 votes

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potato cheese balls pin it image

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.

A close shot of half eaten potato cheese ball with cheese melting inside.

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?
  • Ingredients & Substitutes
  • How to make it?
  • Expert Tips
  • Trouble-Shooting!
  • 📖 Recipe
  • 💬 Comments

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.

Ingredients of potato cheese balls on a white background with clear labels.
  • 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.

Step to make mash and season potato.
  1. 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.
  2. Add all ingredients of seasoning to the mashed potato and mix well.
  3. Cut cheese into 25 cubes. Season the cheese with chili, dried basil, and pepper. Set aside.
  4. Roll out about 25 small balls from the potato mixture.
Steps to add cheese in the potato ball.
  1. Now insert cheese cubes into each ball. Make sure the cheese cube is completely covered with potato.
  2. Roll all potato balls first in cornflour.
  3. Beat eggs with salt, red chili powder, and water. Then roll each ball in egg wash.
  4. And then in bread crumbs.
Steps to double coat with bread crumbs and fry.
  1. For double coating, dip each ball again in egg wash.
  2. And then in bread crumbs.
  3. Place balls in the fridge for 30 minutes so they are firm.
  4. 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.
A tray on black background with cheese ball and ketchup on it.

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.

potato cheese ball recipe

Craving fried snacks? Try these!

  • Batata Vada (Indian Potato Balls)
  • Keema Samosa Recipe
  • Cornflake Fried Chicken
  • Easy Fried Potato

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 ball recipe

Potato Cheese Balls Recipe

These potatoes cheese balls are so crispy and well seasoned. You’ll love em!
5 from 10 votes
Print Pin Rate
Prep: 40 minutes minutes
Cook: 5 minutes minutes
Total Time: 45 minutes minutes
Servings : 25 balls
Calories: 85kcal

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.
 

Nutrition Information

Serving: 1ball ,Calories: 85kcal ,Carbohydrates: 8g ,Protein: 2g ,Fat: 5g ,Saturated Fat: 1g ,Polyunsaturated Fat: 1g ,Monounsaturated Fat: 2g ,Trans Fat: 1g ,Cholesterol: 11mg ,Sodium: 167mg ,Potassium: 110mg ,Fiber: 1g ,Sugar: 1g ,Vitamin A: 118IU ,Vitamin C: 5mg ,Calcium: 44mg ,Iron: 1mg
Author : Mariam Sodawater

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Comments

    5 from 10 votes (10 ratings without comment)

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    If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




  1. A. Ali says

    November 18, 2023 at 10:18 pm

    Hi. Amazing recipe! Was wondering if these can be baked as well?

    Reply
    • Mariam Sodawater says

      November 23, 2023 at 12:14 pm

      Hi Ali, you can bake or air fry these, just spray oil on all side generously so the balls turn out golden and crispy. Consider shaking halfway.

      Reply
  2. Ruqaiya says

    February 12, 2021 at 11:23 am

    Can I add shredded chicken boiled in pepper and salt in this recipe?

    Reply
    • Recipe 52 says

      February 12, 2021 at 11:24 am

      Yes, it will taste delicious.

      Reply
      • Ruqaiya says

        February 12, 2021 at 11:25 am

        Thanks for replying 🙂

        Reply
  3. Supriya Kutty says

    April 02, 2020 at 12:21 pm

    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.

    Reply
    • Recipe 52 says

      April 09, 2020 at 11:29 am

      Thanks a lot for the lovely comment.:)

      Reply

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Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

About Mariam

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