Potato cheese balls combine two of best comfort foods: potatoes and cheese. They're crispy, cheesy and so delicious.
If you like this recipe, you'll enjoy these Korean Corn Dogs, these delicious Pizza Pocket Pastries, and these Cheesy Butter Chicken Rolls!
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Ingredients
You don't need too many crazy ingredients for this recipe. If you don't have some of the spices, you can use whatever you have but don't skip out on the salt, pepper and cilantro. They're kind of the main characters here.
See recipe card BELOW for measurements.
- Russet potatoes
- Mustard seeds
- Cumin seeds
- Cilantro
- Chilli flakes
- Red chilli powder
- Turmeric
- Salt
- Mozzarella cheese
- Oil - for frying
- Breadcrumbs
Instructions
The process is extremely easy and this recipe is very forgiving, so you'll do great! Just follow the steps below:
- Peel and cut potatoes into large chunks. Add into a large pot with cold water. Place on stove and cook potatoes until fork tender. Once done, drain and let cool.
- Heat up a large pan with a couple tablespoons of oil over medium high heat and add in the mustard seeds and cumin seeds. Toast until they start popping. Add in the minced green chilli and chilli flakes
- Add in the mashed potatoes, along with the spices. Mix well until everything is combined. Add in the cilantro, mix and taste and adjust for seasonings.
- To assemble: Take some of the potato mixture and shape it into a small bowl shape. Add in the cheese cubes and seal it up well to avoid cheese leaking out while frying. Repeat with the rest.
- Heat up a pot of cooking oil to 340F. While it's heating up, finish assembling the potato balls. Dip the potato ball into the egg first, and then cover completely with breadcrumbs. Repeat with the rest.
- Fry 2-3 potato cheese balls at a time, a couple minutes on each side until evenly golden brown. Remove and drain on a paper towel or a wire rack.
- Serve with your favourite sauce, I used ketchup but you can use anything you like!
Hint: Make sure to seal the potato balls properly when shaping because you really don't want the cheese oozing out when frying them.
Variations
- Use any cheese you like - I used a mix of marble and mozzarella but you can use cheddar, monterey jack, or any that melts well and is gooey.
Equipment
I recommend using a thermometer to check the oil temperature, to avoid it being too cool or hot. Oil that's too cool will result in the potato cheese balls absorbing too much oil, and too hot will make them burn.
Storage
These are best enjoyed fresh and warm, while the outside is crispy and the cheese is all melty and gooey. Any leftovers can be heated up in an oven or airfyer.
Top tips to make these potato cheese balls even better
- Shaping the potato balls: Make sure to seal the potato balls properly when shaping because you really don't want the cheese oozing out when frying them.
- To get uniform and even balls: I make them about 80-85 grams (just the potato mixture) which makes 11 large potato balls for me. You can make them smaller if you like!
FAQ
Yes! Place them in a tray after coating with breadcrumbs and freeze until solid. Then transfer to a freezer safe ziploc bag and freeze for up to 3 months. Fry without defrosting.
Related
Looking for other recipes like this? Try these:
Pakistani Potato Cheese Balls
Ingredients
- 2.5 lb russet potato chopped into chunks
- ¾ teaspoon mustard seeds
- ¾ teaspoon cumin seeds
- ¼ teaspoon chilli flakes
- ½ teaspoon green chilli minced
- ½ teaspoon red chilli powder
- ⅛ teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon cilantro
- mozzarella cheese CUBED
- oil - for frying
- 1 egg beaten
- breadcrumbs
Instructions
- Peel and cut potatoes into large chunks. Add into a large pot with cold water and a generous amount of salt.2.5 lb russet potato
- Place on stove and cook potatoes until fork tender. Once done, drain and let cool. Mash and set aside.
- Heat up a large pan with a couple tablespoons of oil over medium high heat and add in the mustard seeds and cumin seeds. Toast until they start popping. Now add in the minced chilli and chilli flakes.¾ teaspoon mustard seeds, ¾ teaspoon cumin seeds, ¼ teaspoon chilli flakes, ½ teaspoon green chilli
- Add in the mashed potatoes, along with the spices. Mix well until everything is combined.⅛ teaspoon turmeric, 1 teaspoon salt
- Add in the cilantro, mix and taste and adjust for seasonings.1 tablespoon cilantro
- To assemble: Take about 80g of the potato mixture and shape it into a small bowl. Add in the cheese cubes and seal it up well to avoid cheese leaking out while frying. Repeat with the rest.mozzarella cheese
- Heat up a pot of cooking oil to 340F. While it's heating up, finish assembling the potato balls.oil - for frying
- Crack an egg into a small bowl and whisk. Dip the potato ball into the egg first, and then cover completely with breadcrumbs. Repeat with the rest.breadcrumbs, 1 egg
- Fry 2-3 potato cheese balls at a time, a couple minutes on each side until evenly golden brown. Remove and drain on a paper towel or a wire rack.
- Serve with your favourite sauce, I used ketchup but you can use anything you like!
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