Ingredients
Cheese Balls
- 150 gm grated boiled potatoes
- 50 grams Amul Cheese, grated (or any processed cheese)
- 125 grams Mozzarella, grated
- 2-3 Green Chillies, chopped finely
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon fresh Garlic Paste (approx 2-3 garlic cloves, grated or minced)
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper, freshly ground
- 1/2 Cup Corn Kernels, roughly chopped
- 2 Tablespoons chopped Red Capsicum
- 2 Tablespoons chopped Green Capsicum
- 2-3 Tablespoons Peri Peri Seasoning (optional)
- 1 cup Oil, for frying
For Slurry
- 1/4 cup Cornstarch
- 1/4 cup All Purpose Flour
- 1/4 Teaspoon Salt
- 1/4 Teaspoon freshly ground Black Pepper
- 1/4-1/2 Cup Water
For Breadcrumbs
- 2 Cups Breadcrumbs for coating
- 1/4 Teaspoon Salt
Instructions
- Prepare the Cheese Mixture: In a mixing bowl, add grated boiled potatoes, Amul processed cheese, grated mozzarella, finely chopped green chillies, Italian seasoning, fresh garlic paste, salt, freshly ground black pepper, chopped corn kernels, red capsicum, and green capsicum. Mix thoroughly until all ingredients are well combined. Taste and adjust seasoning as needed.
- Form Cheese Balls: Take about 2 tablespoons of the mixture and shape it into small lemon-sized balls. Make sure they are tightly packed to prevent splitting during frying. Place each ball on a parchment-lined plate and freeze them for 20 minutes to firm up.
- Prepare the Slurry: In a small bowl, mix cornstarch, all-purpose flour, salt, and black pepper. Gradually add water (1/4 to 1/2 cup) to form a smooth dipping slurry. Stir well before use as ingredients may settle.
- Prepare Breadcrumb Coating: Combine breadcrumbs with 1/4 teaspoon salt in a bowl and set aside.
- Coat the Cheese Balls: Take each cheese ball and roll it in the breadcrumb mixture to coat evenly, pressing lightly to make sure crumbs stick. Dip the coated ball into the prepared slurry to cover completely, then lift it out using a spoon or fork, letting excess slurry drip off. Roll the ball again in the breadcrumb mixture to achieve a double crumb coating. Set aside and repeat for all cheese balls.
- Heat Oil for Frying: Heat about 1 cup of oil in a kadai or heavy-bottomed pan to 180°C-190°C (350°F-375°F). Use a thermometer if available to maintain temperature for perfect frying.
- Fry the Cheese Balls: Carefully add the cheese balls into the hot oil one by one without overcrowding the pan. Fry them undisturbed for 1-2 minutes to develop a crust, then gently move or turn them to ensure even golden brown color. Continue frying for another minute or until fully golden and crispy.
- Drain and Season: Remove the fried cheese balls with a skimmer and place them on a tissue-lined plate to drain excess oil. While still warm, transfer to a bowl and toss with peri peri seasoning (if using) so that the seasoning sticks well. Serve immediately for the best taste and texture.
Notes
- Freezing the shaped balls before coating and frying helps them hold their shape and prevents oozing cheese during frying.
- Use a thermometer for oil temperature to avoid under or over frying.
- Peri peri seasoning is optional but adds a delightful spicy flavor.
- Ensure balls are tightly packed to stop them from splitting open during frying.
- Double crumb coating ensures extra crunchiness.
- Use fresh breadcrumbs for better texture or make your own by toasting and crushing bread slices.
- Serve cheese balls immediately. They are best enjoyed hot and fresh for gooey cheese center.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
