Cheese Balls

• Chill coated cheese balls for at least one hour

Nutrition values are AI-estimated based on ingredients.

• 4-5 medium-sized boiled potatoes
• 1/4 to 1/3 cup cornflour
• 1 teaspoon chili flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• A handful mozzarella cheese, grated
• A handful processed cheese, grated
• 2-3 cheese slices, torn or cut into small pieces
• Unspecified amount cornflour (for slurry)
• Unspecified amount maida (All-purpose flour) (for slurry)
• Water (for slurry)
• 1 cup dry, Panko-style breadcrumbs
• 2-3 cups oil (for deep frying)
• A pinch chopped green herbs (possibly parsley or cilantro)
• A yellow cheese dip/sauce

1. 1Mash boiled potatoes using a potato ricer into a clear bowl to ensure a smooth texture.
2. 2Add cornflour, chili flakes, oregano, freshly ground black pepper, and salt to the mashed potatoes and mix thoroughly by hand until a uniform, pliable dough is achieved.
3. 3In a separate clear bowl, combine grated mozzarella cheese, grated processed cheese, and small pieces of cheese slices and mix these cheeses well with a spoon.
4. 4Roll small, bite-sized balls from the cheese mixture using your hands.
5. 5Take a small portion of the potato mixture, flatten it in your palm to form a disc, place one cheese ball in the center, seal the edges, and roll it to form a spherical potato-cheese ball.
6. 6Repeat the process until all the cheese balls are assembled.
7. 7Prepare a slurry by mixing cornflour and maida with water in a bowl until it forms a thin, smooth batter.
8. 8Place the dry breadcrumbs in another bowl.
9. 9Dip each assembled potato-cheese ball entirely into the slurry, ensuring it's fully coated, then transfer it to the breadcrumbs, rolling and pressing gently to achieve an even, thick coating.
10. 10Arrange the coated balls on a plate and refrigerate them for at least one hour before frying.
11. 11Heat oil in a deep pan or kadai over medium-high heat until it is hot and shimmering.
12. 12Carefully drop the refrigerated, breadcrumb-coated cheese balls into the hot oil, frying in batches of 5-6 until they turn a beautiful golden brown and are crispy on all sides, gently turning them for even cooking.
13. 13Remove the fried cheese balls from the oil using a slotted spoon, let excess oil drain, and transfer them to a white serving bowl.
14. 14Garnish the hot cheese balls with a sprinkle of finely chopped green herbs and serve with a small bowl of bright yellow cheese dip.

These instructions are our analysis of the original video. Watch on YouTube →