Crispy cheese balls that are easy to make, taste delicious with great flavors. These potato cheese balls make for a great party snack. These can be deep fried, baked or pan fried.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Yield: 10 · 10 cheese balls
- Category: Snack
- Cuisine: world
Ingredients
- 250 grams (0.6 lbs., 9 ounces) potatoes ((Russet or Yukon gold))
- 1 teaspoon garlic (paste or powder)
- salt (use little - cheese is salted)
- ½ to ¾ teaspoon chilli flakes ((adjust to taste))
- ⅛ to ¼ teaspoon black pepper (crushed or ground)
- ½ teaspoon dried herbs ((Italian or any))
- 6 tablespoons bread crumbs (or panko crumbs)
- 2 tablespoons cilantro ((coriander leaves or any fresh herbs, fine chopped))
- oil (as needed for frying)
- 100 grams (3.5 ounces) cheese ((cheddar or mozzarella))
- ½ teaspoon dried herbs ((Italian or any))
- ¼ to ½ teaspoon chilli flakes ((skip for toddlers))
- ⅛ to ¼ teaspoon black pepper (crushed or ground)
- ⅛ teaspoon allspice ((or any spice blend or ½ tsp garam masala))
- 2 tablespoons corn flour ((corn starch))
- 2 tablespoons corn flour ((corn starch) or 1 egg)
- ½ cup bread crumbs
Method
Preparation
- Boil potatoes with the skin on till fork tender and not mushy.
- Remove the skin and mash them well until smooth with a masher. There should be no lumps.
- Add garlic, herbs, coriander leaves, salt (very little), chili flakes, pepper and bread crumbs.
- Mix them well and form a ball. The mixture must bind together and should not be sticky or too dry. Taste test and add more spice or salt as you prefer.
- Divide the mixture to 8 to 10 equal sized balls. Cover and keep aside.
- Cut the cheese to 10 portions about ½ to ¾ inch cubes. Mix together herbs, chili flakes, pepper and spice powder. Toss the cheese in this mix. Set aside.
How to Make Cheese Balls
- Take a potato ball and spread it evenly to a small patty in your palm. Place a cheese cube in the center. (Check step-by-step pictures)
- Gently bring the edges together to make a ball. Ensure the ball is sealed well without any cracks.
- Add 2 tbsps corn flour to another wide plate. Spread it.
- Roll the finished ball in corn flour. The same way make all the cheese balls.
- If you do not prefer to coat them in bread crumbs, you can pan fry these straight away.
- Transfer ½ cup bread crumbs to a separate plate. Set this aside.
- Make slurry: Add 2 tbsps corn flour to another bowl and mix with 3 to 4 tbsps water. Make a thin mixture. Alternately you can also use a beaten egg. If you are baking use egg.
- Gently drop each ball in the corn flour mixture or egg and make it moist.
- Immediately roll it in bread crumbs. Set this aside in a plate. Finish making all the balls.
- Double bread the cheese balls - Repeat the same steps of dipping in flour mixture and then coating the bread crumbs again.
- Set aside in a plate. Rest them for 10 mins.
Fry Cheese Balls
- To a wide deep pan pour oil just enough to half immerse the cheese balls. Heat the oil on a medium flame.
- Drop a small piece of the potato mixture to check if the oil is hot enough. It has to come up immediately without browning. This is the right temperature.
- Regulate the flame to medium. Gently slide the balls one by one & do not disturb them for 1 to 2 mins.
- Gently stir them and fry until golden and crisp.
- Serve potato cheese balls hot with any dip or sauce.
Bake in oven or pan fry
- Add bread crumbs to a pan and toast them stirring often until light golden on a medium to low heat. Cool them and keep aside.
- To bake - Preheat the oven at 200 C (or 390 F). Grease a wired rack and place it on a tray.
- Place the cheese balls over the rack and bake them for 15 mins. Adjust the timings as needed. or You can pan fry them in 2 batches using 2 to 3 tbsps oil per batch.
- Some amount of bread crumbs will come off the balls and it is just okay. They will still be good.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.