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Potato Cheese Balls Iftar Ramadan Recipe Make and Freeze Snacks-Thumbnail

Potato Cheese Balls

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Ingredients Method Video Notes

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

Method
 

  1. Mash 2 Boiled Potatoes till no lumps. Add salt, garlic powder, onion powder, black Pepper powder, chopped Coriander leaves, cornstarch and breadcrumbs. Mix well.
  2. Make balls of 1 Tablespoon size. Insert mozzarella cheese cube, seal it inside. Coat the ball with all purpose flour.
  3. 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.
  4. Freeze the balls for 1 hour. Deep Fry in Hot Oil till Golden Brown. Do not brown too much else cheese will burst out.
  5. 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.