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Side shot of stacked potato cheese balls in a frying basket.
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4.67 from 3 votes

Potato Cheese Balls Recipe

Potato Cheese Balls are a crispy vegetarian snack with the melted cheese heaven inside. Learn how to make veg cheese balls in a few steps.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American
Servings: 8 balls
Calories: 828kcal
Author: Hina Gujral

Equipment

Ingredients

Ingredients For Cheese Balls:

  • 4 boiled potato
  • ¼ Cup grated cheese (any hard cheese)
  • ¼ Cup cornflour (corn starch)
  • 1 teaspoon red chilli flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • Salt to taste

Ingredient For Stuffing:

  • 100 gram mozarella or pizza cheese (cut into small squares)

Ingredients For Coating:

  • 1 Cup bread crumbs
  • 1 tablespoon cornflour
  • ¼ Cup water

Ingredient For Frying:

  • 2 ½ Cup cooking oil

Instructions

Prepare Cheese Balls:

  • Grate potato in a mixing bowl. Add grated cheese, cornflour, spices, salt, and pepper. Mix nicely and form a smooth, non-sticky dough. There shouldn't be any lumps in the dough.
  • To shape balls, grease your hands with a teaspoon of oil. Pinch a spoonful of dough. Shape it into a round ball. Gently flatten using fingers. Place a small piece of mozzarella cheese. Cover it neatly with the potato mixture. Once again, shape it into a round ball. Similarly, shape all the cheese balls. Keep in the fridge until ready to fry.

Coating Cheese Balls:

  • Combine cornflour with water and make a smooth paste. Set aside.
  • In another bowl, add bread crumbs. Place these two bowls next to each other.
  • Dip each cheese ball in cornflour liquid and then coat with bread crumbs evenly. Arrange coated cheese balls on a plate. Keep in the fridge while heating the oil.

Frying:

  • Heat oil in a frying pan over medium-high heat.
  • Once the oil is preheated, carefully add cheese balls into the hot oil in small batches. Fry till golden, and crisp from all the sides.
  • Transfer fried balls to a metal seive.
  • Serve potato cheese balls immediately with ketchup or dip of your choice.

Video

Notes

  • For perfect cheese balls, please follow the ingredient measurements. 
  • Always grate the potato and not mash them. If you are using leftover mashed potato then it's fine. 
  • Do not boil the potatoes in too much water for making cheese balls. Try to use microwave boiled potatoes or slightly hard-boiled potatoes instead of water clogged ones. 
  • If the cheese ball dough/mixture seems too sticky add more cornflour or apply a teaspoon of oil. You can keep it in the fridge too for 15 - 20 minutes. It becomes easy to handle. 
  • You can store cheese ball dough in the refrigerator for 2 - 3 days. 
  • Feel free to add seasoning of your choice in the dough. 
  • You can freeze cheese balls for 1 month. 
  • Be careful while frying the cheese balls. Sometimes, the cheese might burst. 
  • Always fry cheese balls on medium-high flame. 

Nutrition

Serving: 1piece | Calories: 828kcal | Carbohydrates: 34g | Protein: 8g | Fat: 75g | Saturated Fat: 8g | Cholesterol: 14mg | Sodium: 211mg | Potassium: 494mg | Fiber: 3g | Sugar: 2g | Vitamin A: 194IU | Vitamin C: 21mg | Calcium: 130mg | Iron: 2mg