CtrlShiftEat

Homemade Cheese Balls

Ingredients

  • 150 gm grated boiled potatoes
  • 50 grams Amul Cheese, grated; sub with any processed cheese
  • 125 grams Mozzarella, grated
  • 2-3 Green Chillies, chopped finely
  • 1 Teaspoon Italian Seasoning
  • 1/2 Teaspoon fresh Garlic Paste, approx 2-3 garlic cloves grated or minced
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper, freshly ground
  • 1/2 Cup Corn Kernels, roughly chopped
  • 2 Tablespoons chopped Red Capsicum
  • 2 Tablespoons chopped Green Capsicum
  • 2-3 Tablespoons Peri Peri Seasoning, optional
  • 1 cup Oil, for frying
  • 1/4 cup Cornstarch
  • 1/4 cup All Purpose Flour
  • ¼ Teaspoon Salt
  • ¼ Teaspoon freshly ground Black Pepper
  • ¼-1/2 Cup Water
  • 2 Cups Breadcrumbs for coating
  • ¼ Teaspoon Salt

Steps

  1. Add processed cheese, mozzarella cheese, grated potato, green chillies, oregano, garlic paste, salt, black pepper, chopped corn, red capsicum and green capsicum to a mixing bowl.
  2. Mix to combine. Check the seasoning and add more salt or crushed black pepper if required.
  3. Form small lemon sized balls (approx 2 tablespoons). Ensure they are tightly packed to prevent them from splitting open while frying. Place the balls on a plate lined with parchment and freeze for 20 minutes
  4. Combine all the ingredients for the slurry and set aside. The ingredients tend to settle down so always mix before using.
  5. Combine breadcrumbs and salt and set aside.
  6. Coat each cheese ball individually with breadcrumbs mix. Press lightly with your palm to ensure it sticks. Dip this in the corn flour slurry mix and coat evenly. Use a spoon or fork to remove the excess slurry. Transfer this back to the breadcrumbs mix and coat evenly. Set aside for frying. Repeat this for all the cheeseballs.
  7. Heat oil for frying in a kadai. The temperature of oil can be from 180C to 190C.
  8. When the oil becomes hot, add the cheese balls one by one. Do not crowd the kadai, do multiple batches instead.
  9. Do not move them around initially, let them fry for 1-2 minutes then move it around or turn it over if necessary. Fry for an additional minute or until golden brown. Remove from the kadai using a skimmer and transfer onto a tissue lined plate.
  10. Transfer the hot cheeseballs to a bowl. Add peri peri seasoning and toss well. Do this while it is still warm to ensure the seasoning sticks to the cheese balls. Serve immediately!