cheesy potato balls

Cheesy Potato Balls

Servings: 4–6 (makes approximately 15–18 balls)

Prep Time: 30 minutes

Cook Time: 10–15 minutes

Total Time: 45 minutes

Ingredients

For the Potato Mixture:

• 3 medium potatoes (approximately 500 grams), peeled and boiled

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder (optional)

• 2 tablespoons chopped fresh coriander or parsley (optional)

• 1/4 teaspoon chili flakes or paprika (optional)

• 2 tablespoons cornflour or all-purpose flour (for binding)

For the Filling:

• 100–150 grams mozzarella cheese or processed cheese, cut into small cubes

For Coating and Frying:

• 1/4 cup all-purpose flour

• 1 egg, lightly beaten

• 1 cup breadcrumbs (plain or seasoned)

• Oil for deep frying or shallow frying

Instructions

1. Prepare the Potato Mixture:

1. Boil the potatoes until tender. Drain and allow to cool slightly.

2. Mash the potatoes thoroughly in a large bowl until smooth and lump-free.

3. Add salt, pepper, garlic powder, chili flakes (if using), herbs, and cornflour. Mix until well combined and pliable.

2. Form the Balls:

1. Take a tablespoon of the potato mixture and flatten it in your palm.

2. Place a small cube of cheese in the center and carefully seal the potato mixture around it, rolling it into a smooth ball.

3. Repeat with the remaining mixture and cheese.

3. Coat the Balls:

1. Roll each ball lightly in all-purpose flour.

2. Dip into the beaten egg, allowing excess to drip off.

3. Roll in breadcrumbs until evenly coated.

4. For extra crispness, you may repeat the egg and breadcrumb coating once more (optional).

5. Refrigerate the coated balls for 15–20 minutes before frying. This helps them hold their shape.

4. Fry the Potato Balls:

1. Heat oil in a deep pan over medium heat. The oil should be moderately hot (about 170°C / 340°F).

2. Fry the balls in batches, turning occasionally, until golden brown and crisp (about 3–4 minutes).

3. Remove with a slotted spoon and drain on paper towels.

Serving Suggestion:

Serve hot with ketchup, garlic mayo, ranch, or any preferred dipping sauce.

Tips:

• Ensure the potato mixture is firm. If too soft, add a little more flour or breadcrumbs.

• Use chilled cheese for easier handling and less melting during frying.

• To bake or air-fry: Brush or spray the coated balls with oil and bake at 200°C (392°F) for 20–25 minutes, or air-fry at the same temperature for about 12–15 minutes, turning halfway.

Let me know if you’d like a version using sweet potatoes, a gluten-free option, or a spicy variation.