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Introduction:
Potato cheese balls are an irresistible snack that blends creamy, gooey cheese with the soft and fluffy texture of mashed potatoes. These golden delights are coated with a crispy outer layer, making each bite a mouthful of warmth and comfort. Perfect as a side dish, appetizer, or snack, potato cheese balls are loved by both kids and adults. Whether served at a party, during movie nights, or as an afternoon snack, they never fail to impress. In this recipe, we'll walk you through a simple yet delectable way to make these cheesy, crispy wonders from scratch.
Ingredients:
4 large potatoes (peeled and boiled)
1 cup grated cheese (cheddar, mozzarella, or a blend)
1/2 cup breadcrumbs (plus extra for coating)
1/4 cup chopped onions
1/4 cup chopped cilantro (optional)
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste)
1 egg (for binding)
Oil (for frying)
Instructions:
Prepare the Potatoes:
Begin by boiling the potatoes in a large pot until they are fork-tender. Once done, drain the water and mash the potatoes until smooth. Set aside to cool.
Mix the Ingredients:
In a large mixing bowl, combine the mashed potatoes with the grated cheese, breadcrumbs, chopped onions, cilantro, garlic powder, onion powder, black pepper, and salt. Mix everything thoroughly until well combined.
Form the Balls:
Take small portions of the mixture and shape them into small balls using your hands. You can make them as large or small as you prefer, but around 1-inch diameter balls work perfectly for even cooking.
Coat the Balls:
Lightly beat the egg in a separate bowl. Dip each potato ball into the egg mixture and then roll it in the breadcrumbs to ensure an even coating.
Fry the Balls:
Heat oil in a deep frying pan over medium heat. Once the oil is hot (about 350°F or 175°C), gently drop the potato cheese balls into the oil, a few at a time, to avoid overcrowding. Fry until they are golden brown and crispy, around 3-4 minutes. Remove the balls from the oil and drain on paper towels.
Serve:
Serve the crispy potato cheese balls hot with your favorite dipping sauce like ketchup, mayonnaise, or a tangy yogurt-based dip.
Tips for Serving and Storing:
Serving Tip: These potato cheese balls are best enjoyed fresh out of the fryer while they are still crispy. However, they also taste great when served alongside a variety of dips such as ranch dressing, sweet chili sauce, or a spicy salsa.
Storage Tip: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, bake them in the oven for 5-7 minutes at 350°F (175°C) to regain their crispy texture. Avoid reheating in the microwave as it may make them soggy.
Freezing Tip: You can freeze the uncooked potato cheese balls for up to a month. Arrange them on a baking sheet in a single layer, freeze until firm, and then transfer them to a freezer-safe bag. Fry directly from frozen when ready to eat.
Variants:
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