Potato Cheese Balls
Potato cheese balls are crispy, golden-fried snacks made from mashed potatoes mixed with seasonings, stuffed with gooey, melty cheese like mozzarella or cheddar. They are coated in breadcrumbs for crunch and served hot with dips like ketchup or spicy mayo.
Ingredients
1 cup = 250ml
- 2 large potatoes boiled & mashed
- ¾ cup 100g mozzarella cheese (grated or cut into small cubes) (or cheese of your choice)
- 1 tbsp cornflour
- ½ tsp chilli flakes optional
- ½ tsp black pepper powder
- ¼ tsp garlic powder optional
- 2 tbsp coriander or parsley chopped
- Salt
Breading
- ½ cup all-purpose flour
- ¾ cup bread crumbs for coating
- ½ tsp black pepper
- Salt
- 2 eggs or a slurry of 2 tbsp flour + ¼ cup water for a vegetarian version
- Oil for deep frying
Instructions
- Slit the potatoes and add them to a pot of water. Boil them until fork-tender.
- Drain the water, peel the potatoes and mash the potatoes while hot. Allow the mashed potatoes to cool completely before adding other ingredients.
- In a mixing bowl, combine cooled mashed potatoes, cornflour, chilli flakes, black pepper, garlic powder, salt, and chopped coriander/parsley. Mix well until it forms a smooth dough.
- Place the covered dough in the refrigerator for at least 15–30 minutes. This helps firm up the mixture, making it easier to shape.
Prepare the Breading
- While the dough is chilling, setup your breading station with:
- Flour – For the first coating to help the egg stick.
- Beaten eggs – Lightly whisked for a smooth coating.
- Breadcrumbs (Panko or Regular) – For a crispy outer layer.
- Season the flour, eggs and the breadcrumbs with salt and pepper.
- Note: If you are using Fresh mozzarella, it should be well-drained and patted dry. Slice the mozzarella into small ½-inch cubes for easy stuffing.
- Place the mozzarella cubes in the freezer for 15-20 minutes before stuffing. Chilling the cheese reduces leakage during frying by slowing the melting process.
- Take a tablespoon of the mixture and roll it into a ball. Using your thumb, create an indent in the centre, or flatten it in your palm, place a small cube of mozzarella cheese inside, and carefully seal it by covering the cheese completely. Shape it into a ball. Repeat for all.
- Avoid overfilling with cheese, as too much can cause it to ooze out while frying.
- Coat each ball in flour first, then dip into beaten Eggs, then roll into Bread Crumbs mix.
- Then dip into Eggs again and one last time into Bread Crumbs mix. However, this step is optional.
Chilling (Optional but Recommended):
- Refrigerate the coated balls for 20-30 minutes. This helps in firming them up and prevents breaking while frying.
- Heat oil to 175-180°C. If the oil is too hot they’ll brown too fast without cooking inside, if it is too cold, they’ll absorb oil.
- Deep fry potato balls until golden brown, for about 4 minutes. Be careful not to over-fry them because the Mozzarella may ooze out completely. Drain on paper towels.
- Enjoy immediately while the cheese is still gooey inside.
- Serve with ketchup, mayonnaise, or a spicy dip of your choice!
Notes
Use starchy potatoes for a fluffy texture. Avoid waxy potatoes, as they don’t mash well and may make the mixture too dense.
Boil the potatoes until fork-tender but do not overcook them to prevent them from becoming too watery.
Mash them without lumps for a smooth texture. Let the mashed potatoes cool before mixing with other ingredients.
Mix cornflour, breadcrumbs, or all-purpose flour into the mashed potatoes to help them hold their shape.
Cut cheese into small cubes and freeze them before stuffing to prevent leakage. Toss the cheese cubes with a pinch of garlic powder, chilli flakes, or Italian seasoning for added taste.
Air Fryer: Brush with oil and air-fry at 180°C for 10-12 minutes, flipping halfway.
Baking: Preheat oven to 200°C, place on a greased tray and bake for 15-20 minutes until golden brown.