A deep-fried ball of mashed potatoes filled with cheese that melts in your mouth. The outside is crispy and crunchy, while the inside is soft mashed potatoes with gooey cheese in the center.
Crispy Potato Cheese Balls are delicious and cheesy fried mashed potato balls are mildly spiced and very easy to prepare for a quick snack.
Table of Contents
About This Recipe
You can make cheese balls in different ways. This potato cheese ball recipe uses boiled and grated potatoes mixed with grated cheese, spices, and herbs. You roll this mixture into balls, coat them with bread crumbs, and then deep-fry them in oil.
This recipe is simple and you can prepare the balls ahead of time and freeze them for later. They make a great quick snack for guests or hungry kids.
If you want to skip deep frying, you can bake or air-fry the potato balls by spraying a little oil on them.
Enjoy these crispy and cheesy potato balls, also known as potato cheese pops, with your favorite dipping sauce like ketchup, mayonnaise, or yogurt dip!
Tips to Make the Potato Balls Perfect Every Time
A few things to keep in mind while preparing these crispy potato pops for the best result:
- Do not overcook the potatoes. The potatoes should be cooked al dente, that is, they should be 90% cooked, to prevent the mixture from becoming too wet.
- Use cold potatoes for this recipe. Leftover mashed potatoes are great for making these cheesy balls.
- Add some cornstarch if the mixture becomes wet and difficult to shape.
- Choose the right variety of cheese for the recipe. Mozzarella cheese or cheddar are the best options for this recipe.
- Adjust the quantity of herbs and spices as per preference.
What ingredients do I need to make potato cheese balls?
Ingredients and Substitutes
Potato: Russet potatoes and Yukon Gold are the best variety of potatoes for a smooth mash and get the best results for a potato ball. But you can go for any potato in your pantry and that is easy to grate or mash.
Cheese: Mozzarella and cheddar cheese are the best to get a nice cheese pulls.
Seasoning: Red chilli flakes, parsley, thyme, garlic powder, and black pepper powder. You can add herbs and spices of your choice. Chives are a good alternative to thymes.
Bread Crumbs: Use panko breadcrumbs for best results. Panko crumbs are lighter and crispier than regular breadcrumbs. But you can also go for the regular store-bought or homemade breadcrumbs.
Flour: All-purpose flour mixed with water is used to create the outer covering of the potato and cheese balls.
Other Ingredients: Any neutral oil that has a high smoke point like extra light olive oil, avocado oil, refined coconut oil, or peanut oil.
Optional: Chives, onion powder, paprika, sour cream for extra creaminess.
How to Make Cheesy Potato Balls
Step-by-Step Photos
1. Preparing the potatoes
Peel and cut 3 large or 4 medium-sized potatoes into halves.
Take 2-3 cups of cold water in a large saucepan or pot. Add 1 teaspoon of salt and the potatoes. Boil potatoes till they are 90% done.
Remove from heat and transfer the potatoes to a bowl with cold water.
When the potatoes are at room temperature grate them using a food processor or grater. You can also mash the potatoes with a potato masher.
2. Preparing the potato and cheese mixture
In a large bowl add the grated or mashed potatoes, 1/2 cup of grated cheese, 1/2 teaspoon chili flakes, 1/2 teaspoon dry or fresh parsley, 1/2 teaspoon dry or fresh thyme, 1/2 teaspoon black pepper powder, 1/2 teaspoon garlic powder and a pinch of salt.
Mix everything well with a spatula or spoon. Keep the mashed potato mixture aside. If the mixture is wet then add 1-2 tbsp of corn starch and mix well.
3. Shaping the balls
In a small bowl take 2 tablespoons of all-purpose flour and 1/4 cup of water. Whisk with a fork to create a smooth, semi-thick paste.
In another bowl take 1/2 bread crumbs and keep aside.
Now take 1 tablespoon of the potato and cheese mixture (use a small cookie scoop or ice cream scoop) and roll it into balls with your palm.
Dip the ball into the flour paste and coat it well. Then put the ball on the breadcrumb and gently roll it around to coat it well with the breadcrumbs.
Repeat this till you have used up all the mixture.
4. Frying the cheese potato balls
Heat a medium wok or pan on medium heat. Add 2 cups of any clear oil.
When the oil is hot carefully add one cheese ball at a time. Do not crowd the pan. Just add 3-4 balls at a time, depending on the size of your pan.
Stir occasionally to fry each side equally. Fry till the balls are golden brown in color.
Using a slotted spoon remove the fried potato balls from the oil and place it on a plate lined with a kitchen paper towel to remove any excess oil.
Enjoy the crispy and gooey cheese balls hot.
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Video Tutorial
Watch the detailed video for making crispy cheese and potato balls at home.
Serving Suggestions
Serve these crispy potato and cheese balls as a starter, appetizer, or snack. Enjoy them hot with a side of hot sauce, ketchup, a mayonnaise dip, or a yogurt dip.
Other Snacks You may like:
Recipe Card
Potato Cheese Balls
INGREDIENTS
- 4 Large Boiled Potatoes
- 1/2 Cup Grated Cheese
- 1/2 Tsp Chilli Flakes
- 1/2 Tsp Dry Parsley
- 1/2 Tsp Dry Thyme
- 1/2 Tsp Pepper Powder
- 1/2 Tsp Garlic Powder
- 1 Cup Oil
- 1/2 Cup Bread Crumbs
- 1/4 Cup Water
- 2 Tbsp Maida/Flour
- Salt as per Taste
INSTRUCTIONS
- Peel and cut 3 large or 4 medium-sized potatoes into halves.
- Take 2-3 cups of cold water in a large saucepan or pot. Add 1 teaspoon of salt and the potatoes. Boil potatoes till they are 90% done.
- Remove from heat and transfer the potatoes to a bowl with cold water.
- When the potatoes are at room temperature grate them using a food processor or grater. You can also mash the potatoes with a potato masher.
- In a large bowl add the grated or mashed potatoes, 1/2 cup of grated cheese, 1/2 teaspoon chili flakes, 1/2 teaspoon dry or fresh parsley, 1/2 teaspoon dry or fresh thyme, 1/2 teaspoon black pepper powder, 1/2 teaspoon garlic powder and a pinch of salt.
- Mix everything well with a spatula or spoon. Keep the mashed potato mixture aside. If the mixture is wet then add 1-2 tbsp of corn starch and mix well.
- In a small bowl take 2 tablespoons of all-purpose flour and 1/4 cup of water. Whisk with a fork to create a smooth, semi-thick paste.
- In another bowl take 1/2 bread crumbs and keep aside.
- Now take 1 tablespoon of the potato and cheese mixture (use a small cookie scoop or ice cream scoop) and roll it into balls with your palm.
- Dip the ball into the flour paste and coat it well. Then put the ball on the breadcrumb and gently roll it around to coat it well with the breadcrumbs.
- Repeat this till you have used up all the mixture.
- Heat a medium wok or pan on medium heat. Add 2 cups of any clear oil.
- When the oil is hot carefully add one cheese ball at a time. Do not crowd the pan. Just add 3-4 balls at a time, depending on the size of your pan.
- Stir occasionally to fry each side equally. Fry till the balls are golden brown in color.
- Using a slotted spoon remove the fried potato balls from the oil and place it on a plate lined with a kitchen paper towel to remove any excess oil.
- Enjoy the crispy and gooey cheese balls hot.
VIDEO
Notes
- Do not overcook the potatoes. The potatoes should be cooked al dente, that is, they should be 90% cooked, to prevent the mixture from becoming too wet.
- Use cold potatoes for this recipe. Leftover mashed potatoes are great for making these cheesy balls.
- Add some cornstarch if the mixture becomes wet and difficult to shape.
- Choose the right variety of cheese for the recipe. Mozzarella cheese or cheddar are the best options for this recipe.
- Adjust the quantity of herbs and spices as per preference.
Nutrition (Estimations only)
Additional Information
Frequently Asked Questions(FAQs)
Can I use leftover mashed potatoes?
Yes, you can use leftover mashed potatoes. Just add a little flour to help them stick together, since they often have butter and milk that can make them too wet.
How do I keep the cheese inside the balls while frying?
Make sure to cover the cheese cube completely with the potato mixture and seal the ball tightly without any cracks. This will stop the cheese from leaking out when you fry them.
What is the best way to fry potato cheese balls?
The best way is to deep fry them in oil heated to about 350°F (175°C). You can also bake or air-fry them if you want a healthier option. If you bake or air-fry, spray them lightly with oil for a crispy finish.
How long should I fry the potato cheese balls?
Fry them for about 2-3 minutes until they are golden brown. Don’t put too many in the pan at once so they cook evenly.
Can I make these ahead of time?
Yes, you can make potato cheese balls in advance and freeze them. Just fry them straight from the freezer when you’re ready to eat!
How to store leftover potato cheese balls?
Store leftover potato balls in an airtight container in the fridge for 2-3 days or in the freezer for up to 2-3 months. To reheat Give them a quick fry in some hot oil, they can also be air-fried or baked in the oven for a few minutes.