A fellow food blogger highlighted that Ramadan comes early for food bloggers. I agree with her because as a food blogger I start working on recipes way in advance. I’m all excited to share one of the recipes I have mastered from my latest culinary creation with you, which draws inspiration from potato croquettes and Korean cheese balls.
If you have a passion for the irresistible combination of warm, gooey cheese and hearty potatoes, then these cheese balls are sure to capture your heart. Imagine sinking your teeth into a crispy, crunchy exterior, only to discover a heavenly blend of creamy mashed potatoes and molten, oozing cheese within. These delightful morsels are essentially croquettes, each one a deep-fried, cheese-stuffed mashed potato ball that simply melts in your mouth.
Ingredients for cheesy potato balls
Potatoes
I like to use Yukon gold potato. I boiled the potatoes and then peeled and mashed them using a potato ricer or just the hand masher as in my case. You can boil and mash potatoes a day before because slightly harder potatoes work best for this recipe.
Cheese
Even though you can use any cheese for this recipe. However, if you want to get the classic pull, then use cubed mozzarella cheese or you can also use freshly grated mozzarella. If you decide to use shredded mozzarella
Corn starch
The goal is to have a starchy dough for the outer layer. The first ingredient is the potatoes and the second is corn starch. After boiling and mashing the potatoes, slowly add cornstarch to make a dough that is not too hard or soft. Don’t add all of the starch at once you might not need all of it.
Spices
I used a combination of salt, onion and garlic powder, oregano, black pepper, and paprika to enhance the flavors of the dish. These ingredients can be adjusted based on personal preferences and taste. Feel free to experiment with the quantities of each spice to tailor the flavor profile to your liking. Additionally, you can consider incorporating other herbs and spices such as cumin, coriander, or chili powder to add depth and complexity to the seasoning. The key is to find the perfect balance of flavors that suits your palate.
Oil
You need about 4-5 cups of oil because we will deep fry these potato balls. For deep frying, it is important to use neutral oil such as canola, vegetable, or grape seed oil. Heat oil to 375°F before frying and fry until nice and golden.
Why it is important to rest cheese balls
Resting the potato balls is an important step in the process. After shaping the potatoes, it’s crucial to let them sit in the freezer for about 15 minutes. This allows the potato balls to retain their shape while frying, ensuring a crispy and evenly cooked result.
How to serve cheesy potato balls
These potato cutlets are offering a blend of warmth and flavor. You can serve these potato balls with the classic ketchup or the refreshing green chutney. Make sure to serve them right away for a crispy crunchy exterior and a comforting cheese pull.
Must Try Recipes
- Mash Dal
- Air fried Chicken and Potatoes
- Crispy Pakoras
- Ground Beef and Potatoes Curry
- Aloo Chicken Shorba
Cheesy Potato Balls
Ingredients
- 1 lb potatoes boiled and peeled
- 1/2 cup corn starch or as needed
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 13 pieces mozzarella cheese cut into 1-inch cubes
- 2 cups oil for deep frying (neutral oil)
Instructions
- Add potatoes to a pot, and add cold water up to the point that completely submerges the potatoes. Now let them boil on high heat until they become fork-tender. Once tender discard the water carefully and peel the potatoes.
- Use a potato masher or potato ricer to mash them.
- Now add all of the seasonings and a little bit of corn starch at a time to make the dough. Flatten a small portion of potato dough, place a cheese cube in the middle, and bring the sides together to make a ball. Shape into a circle using your palms. Continue with the rest of the dough.
- Leave them in the freezer for 15-20 minutes before frying.
- Heat oil in a pan to 375F. Use a thermometer or fry 1 potato ball to check if the temperature is right. Now add all of the potato balls and fry them for 6-7 minutes or until nice and golden. If you have a smaller pan then fry in batches.
- Serve them right away with ketchup or any other condiments.
- Potato balls taste best when they are very warm.
