Crisp Potato Cheese Balls
The Only starter dish that grabs kids and everyones attention at any party.
Servings 6 people
Ingredients
- 2 cups grated boiled potatoes 3 medium potatoes
- 2 cups shredded mozerella cheese
- ¼ cup chopped green peppers
- ¼ cup chopped red peppers
- 2 tbsp chopped jalpenos 2 meduim
- ¼ cup grated cheese of chioce optional
- 1 cup breadcrumbs
- ¼ cup all purpose flour
- ¼ cup cornflour
- 2 tbsp italian seasoning
- 1 tbsp red pepper flakes or papirika adjust as per spicy level
- 1 tsp garlic powder optional
- ½ tsp pepper powder optional
- salt to taste
- oil for deep fry
Instructions
- Peel boiled potatoes and grate them using a box grater.
- Add salt, pepper, italian seasoning , chili powder , chopped veggies , grated cheese , mozerella cheese to potatoes and combine well.
- Scoop mixture and make small balls (use a small size cookie scoop for uniform balls or use a spoon).
- While they are setting prepare the flour slurry, combine equal qunatity of corn flour and regular flour, pinch of salt and add water to make a thin batter.
- Add seasoning to breadcrumbs if needed.
- Roll the balls in breadcrumbs first , then dip in the flour mixture and again roll them in breadcrumbs mixture. Gently set any loose breadcrumbs and set aside. Coat all the balls this way.
- Refrigerate these balls for atleast 30 mins to set and heat oil.
- Fry the balls 2 or 3 a time in meduin heat oil. Flip them continously to avoid over frying in the same side. When done cheese start to burst and the balls splutters. Remove them at this stage.
- Drain on paper towel and serve hot with ketchup or any dip.
Notes
Notes:
Fry balls in medium heat only. Frying in low heat will take longer time resulting in breaking the balls.
Frying these balls in right temperature results the cheese to melt uniformly and it creates a hollow structure inside.
Serve these balls piping hot as cheese becomes hard when cold and soggy.