Potato Cheese Balls Recipe
These potatoes cheese balls are so crispy and well seasoned. You’ll love em!
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.
Video
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
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