Potato Cheese Balls
Ingredients
- 2 Medium Sized | 350g Potatoes, Boiled & mashed
- 1 Teaspoon Salt
- 1/2 Teaspoon Garlic powder
- 1/2 Teaspoon Onion powder
- 1/4 Teaspoon Black Pepper powder
- 1 Tablespoon Chopped Coriander leaves
- 1 Tablespoon Cornstarch
- 2 Tablespoon Breadcrumbs
Filling
- 16-17 small diced Mozzarella cheese cubes
Coating
- 5 Tbsp All Purpose Flour/Maida
- 2 Eggs beaten with a pinch of Salt
- 1 Cup Plain Breadcrumbs
- 1 Cup Panko Breadcrumbs, optional
Instructions
- Mash 2 Boiled Potatoes till no lumps. Add salt, garlic powder, onion powder, black Pepper powder, chopped Coriander leaves, cornstarch and breadcrumbs. Mix well.
- Make balls of 1 Tablespoon size. Insert mozzarella cheese cube, seal it inside. Coat the ball with all purpose flour.
- Dip the balls in Egg Wash, then plain breadcrumbs. Dip again in the egg wash and then panko breadcrumbs for a crispy crust. Cover any gaps with the plain breadcrumbs.
- Freeze the balls for 1 hour. Deep Fry in Hot Oil till Golden Brown. Do not brown too much else cheese will burst out.
- Store the left over frozen balls in an airtight container. Freeze them till you use. Stays good for 1-2 months in freezer. Do not thaw before frying.
Video
Notes
Tips: If you do not have Panko Breadcrumbs, use regular breadcrumbs instead but do not skip the double coating. This is to prevent them from cracking open while frying. Also gives a good crispy crust.
Use Russet Potatoes the ones with darker skin outside, The yellow ones tend to have more moisture in them.