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Crispy Cheese Balls Recipe

When it comes to snacks that are always a crowd-pleaser, Cheese Balls top the list. Crispy on the outside, soft and cheesy on the inside, these golden delights are a hit with kids, adults, and anyone who loves comfort food. “If you’re hosting a get-together at home, an Afternoon or evening bite
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 peoples
Course: Air Fryer, frozen snacks
Cuisine: American, brazil
Ingredients Method Notes

Ingredients
  

Ingredients
For the Potato Mixture:
  • 5–6 medium Boiled Potatoes mashed evenly
  • Salt to taste
  • 1 teaspoon Chili Flakes
  • 1 teaspoon Oregano
  • 1 teaspoon Peri Peri Powder
  • ½ cup Bread Crumbs for mixing
Small cubes of Cheese or Mozzarella
For Coating & Slurry:
  • 3 tablespoons All-Purpose Flour Maida
  • 2 tablespoons Corn Flour
  • A pinch of Salt
  • ½ teaspoon Chili Flakes
  • ½ teaspoon Oregano
  • Water as required (to make smooth slurry)
  • ½ cup Bread Crumbs for coating
For Frying & Serving:
  • Oil for deep frying
  • Schezwan Sauce & Tomato Ketchup for dipping

Method
 

Step-by-Step Method
    Prepare the Potato Mixture
    1. Mash the boiled potatoes until smooth. Add salt, chili flakes, oregano, peri peri powder, and a handful of bread crumbs. Mix everything well to form a dough-like consistency.
    Make the Slurry
    1. In a bowl, mix all-purpose flour, corn flour, salt, chili flakes, and oregano. Add water gradually to make a smooth, lump-free slurry. It should be medium thick – enough to coat the balls evenly.
    Shape the Cheese Balls
    1. Take a small portion of the potato mixture, flatten it on your palm, place a cube of cheese in the center, and carefully roll it into a smooth ball. Repeat with the remaining mixture.
    Coat the Balls
    1. Dip each ball into the slurry, then roll it in bread crumbs for a crispy coating. For extra crunch, you can repeat the dip-and-roll process twice.
    Fry Until Golden
    1. Heat oil on medium flame. Fry the cheese balls in batches until they turn golden brown and crispy. Make sure the oil isn’t too hot, or the coating will burn before the inside cooks.
    Serve Hot
    1. Serve these crispy cheese balls with schezwan sauce and tomato ketchup. They taste best when enjoyed straight out of the fryer!
    Pro Tips for Perfect Cheese Balls
    1. Use Cold Potatoes: Mash and cool them completely before shaping; this helps in binding.
    2. Cheese Choice: Mozzarella gives a stretchy cheese pull, while processed cheese makes them creamy.
    3. Double Coating: For extra crispiness, repeat the slurry and bread crumb coating step twice.
    4. No Cheese Leakage: Seal the potato balls tightly to prevent cheese from oozing out while frying.
    5. Baking or Air Frying Option: If you want a healthier version, bake at 200°C for 15 minutes or air fry until golden.
    Variations You Can Try
    1. Stuffed Veggie Cheese Balls – Add finely chopped capsicum, corn, or spinach along with cheese for a veggie twist.
    2. Spicy Cheese Balls – Mix in green chilies or jalapeños for a fiery flavor.
    3. Indian-Style Cheese Balls – Add garam masala or chaat masala to the potato mixture for a desi taste.
    4. Paneer Cheese Balls – Replace some potatoes with crumbled paneer for extra protein.

    Notes

    FAQs about Cheese Balls

    Q1. Why are my cheese balls breaking in oil?
     The slurry may be too thin, or the cheese balls were not sealed properly. Also, make sure oil is at medium heat – too hot or too low can cause breaking.
    Q2. Can I make cheese balls in advance?
     Yes. Shape and coat them, then refrigerate (up to 24 hours) or freeze (up to 1 month). Fry them just before serving.
    Q3. Can cheese balls be baked or air fried?
     Yes. Bake at 200°C (390°F) for 15–18 minutes or air fry at the same temperature for 10–12 minutes until golden. Brush or spray a little oil for best results.
    Q4. Which cheese is best for cheese balls?
     Mozzarella for a stretchy pull, processed cheese for creamy texture, or even a mix of both for best results.
    Q5. How do I prevent cheese from leaking out?
     Seal the potato mixture tightly around the cheese cube and ensure proper coating with slurry and bread crumbs. Double coating helps prevent leaks.
    Q6. Can I make cheese balls without potatoes?
     Yes, you can substitute potatoes with paneer, bread, or even mashed veggies like sweet potato, but the binding may change slightly.

    Nutrition (Per Serving – approx. 5 cheese balls)

    • Calories: 180 kcal
    • Carbohydrates: 22 g
    • Protein: 6 g
    • Fat: 7 g
    • Saturated Fat: 3 g
    • Cholesterol: 12 mg
    • Fiber: 2 g
    • Sugar: 1 g
    • Sodium: 280 mg