Potato cheese balls were invented in 1950s Indian street carts to use leftover mashed potatoes before refrigeration existed.
Potato Cheese Balls
Get ready to indulge in these scrumptious potato cheese balls! Crispy on the outside and ooey-gooey cheesy on the inside, these bites are made with fluffy mashed potatoes and melty cheese, making them the ultimate crowd-pleaser for any gathering. Perfect as a snack or appetizer, they're sure to disappear in no time!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 8 sdm tepung jagung (120 ml)
- Partsleyoptional
- 400gr kentang (14.1 oz)
🥛Dairy & Eggs(1)
- Keju chedar
🧂Spices & Seasonings(1)
- Garam, merica bubuk
👨🍳 Instructions
- 1
Boil the potatoes until soft, then mash them.
- 2
Mix in corn flour, cheddar cheese, salt, and pepper.
- 3
Form into balls and fry until golden brown.
💡 Pro Tips
- ✓Boil potatoes at exactly 212°F and test doneness when a knife penetrates with just 2-3 pounds of pressure - overcooked potatoes absorb excess water and create gummy, dense balls.technique212°F, 2-3 lbs pressure
- ✓Cool mashed potatoes to 140°F before adding corn flour because hot starches prevent proper gluten development, resulting in balls that fall apart during frying.timing140°F
- ✓Use a 3:1 ratio of potato to corn flour by weight - corn flour's 12% protein content provides structure while maintaining the creamy potato texture.ingredient3:1 ratio, 12% protein
- ✓Fry at precisely 350°F oil temperature because lower temps cause oil absorption while higher temps create a hard crust before the interior heats through.equipment350°F
- ✓Chill formed balls for 30 minutes before frying so the corn flour hydrates fully and creates a firmer structure that won't break apart in hot oil.timing30 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Potato cheese balls were invented in 1950s Indian street carts to use leftover mashed potatoes before refrigeration existed.
Potato Cheese Balls
Get ready to indulge in these scrumptious potato cheese balls! Crispy on the outside and ooey-gooey cheesy on the inside, these bites are made with fluffy mashed potatoes and melty cheese, making them the ultimate crowd-pleaser for any gathering. Perfect as a snack or appetizer, they're sure to disappear in no time!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 8 sdm tepung jagung (120 ml)
- Partsleyoptional
- 400gr kentang (14.1 oz)
🥛Dairy & Eggs(1)
- Keju chedar
🧂Spices & Seasonings(1)
- Garam, merica bubuk
👨🍳 Instructions
- 1
Boil the potatoes until soft, then mash them.
- 2
Mix in corn flour, cheddar cheese, salt, and pepper.
- 3
Form into balls and fry until golden brown.
💡 Pro Tips
- ✓Boil potatoes at exactly 212°F and test doneness when a knife penetrates with just 2-3 pounds of pressure - overcooked potatoes absorb excess water and create gummy, dense balls.technique212°F, 2-3 lbs pressure
- ✓Cool mashed potatoes to 140°F before adding corn flour because hot starches prevent proper gluten development, resulting in balls that fall apart during frying.timing140°F
- ✓Use a 3:1 ratio of potato to corn flour by weight - corn flour's 12% protein content provides structure while maintaining the creamy potato texture.ingredient3:1 ratio, 12% protein
- ✓Fry at precisely 350°F oil temperature because lower temps cause oil absorption while higher temps create a hard crust before the interior heats through.equipment350°F
- ✓Chill formed balls for 30 minutes before frying so the corn flour hydrates fully and creates a firmer structure that won't break apart in hot oil.timing30 minutes