Potato cheese balls как приготовить

Шарики из пюре с сыром внутри: лучше делать сразу 100 штук, поскольку съедаются моментально

Рецепты

Рецепты

Рецепты

Рецепты

Рецепты

Вместо обычных и давно прискучивших магазинных закусок, чипсов, сухариков и орешков, гораздо вкуснее будет приготовить хрустящие шарики из пюре с сыром внутри. Их лучше делать сразу не менее 100 штук, получаются шарики слишком вкусными и съедаются за считанные минуты.

Ингредиенты:

200 граммов картофеля
100 граммов муки
100 граммов моцареллы
20 миллилитров молока
1 яйцо
Панировочные сухари

Процесс:

1. Картошку чистим и втыкаем в каждую зубочистки так, чтобы они образовывали подобие ножек. Теперь наливаем в кастрюлю немного воды, ставим картошку на «ножках» в нее и закрываем крышку. Таким образом варить картошку мы будем не в воде, а на пару, это займет 20 минут.

2. Делаем из картошки пюре, добавляем соль, муку, можно положить и немного масла.

3. Теперь нарезаем сыр небольшими кубиками. Берем немного пюре, делаем из него небольшую лепешку, в центр кладем сыр и скатываем пюре в шарик. Кладем все шарики в морозилку на 30 минут.

4. Размешиваем в отдельной миске яйцо с молоком и мукой. В этот кляр опускаем каждый картофельный шарик, а затем обваливаем его в панировочных сухарях.

5. Осталось только обжарить шарики в раскаленном масле и готово.

Видеорецепт:

Картофельно-сырные шарики по этому рецепту легко заменят привычные снэки. Попробуйте подать их с красным или белым острым соусом.

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Картофельные шарики (Potato Balls)

Шарики из тёртого картофеля с хрусятщей корочкой без панировки

Шарики из тёртого картофеля с хрусятщей корочкой без панировки

Недавно я открыла на сайте новый раздел «foodЭкспресс! » . Нет, это не фастфуд. Это – полноценные блюда к обеду, завтраку или ужину, закуски, которые просто и легко готовить даже новичку.

На первый взгляд, картофельные шарики (Potato Balls) пугают сложностью. Вспомните детство! Вы лепили из пластилина крохотных снеговиков? Представьте, что картофель это…

Интересный и вкусный гарнир или самостоятельно блюдо решать вам. Готовится быстро, используется минимум ингредиентов. Приправы и соусы можно использовать любые, исходя из личных пристрастий. Мне нравится, что в рецепте отсутствует мука и крахмал, которого в картофеле в избытке, не используется панировка. Вустерширский соус, на мой взгляд, здесь весьма кстати.

Шаги рецепта

Вымоем и очистим картофель. Отварим до полуготовности в течение 8-10 минут. Натрём на крупной терке. В миску к натертому картофелю добавим чёрный и красный перец, паприку, яйцо, соль, 1-2 столовые ложки Вустерширского соуса. Перемешаем без фанатизма, чтобы не повредить структуре картофеля. Аккуратно ладонями скатаем шарики размером с грецкий орех (можно слегка смачивать руки водой)

Разогреем растительное масло. В кипящее масло опустим шарики. Жарим до золотистого или светло-коричневого цвета по несколько штук. Аккуратно достаём шумовкой на бумажные полотенца, чтобы удалить излишки масла.

Подаём горячие картофельные шарики (Potato Balls) как гарнир или как самостоятельную закуску со сметаной, зеленью, любимыми овощами. Живите вкусно, готовьте с удовольствием! Приятного аппетита!

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Cheese balls | Potato cheese ball recipe

By swasthi , on November 9, 2019 , 56 Comments , Jump to Recipe

Cheese balls recipe – These delicious crispy potato cheese balls make an awesome party snack. These are flavorful, addictive and will be loved by kids and grown ups alike. Cheese balls can be made in many different ways. The recipe shared here is super quick to make and the cheese balls can be deep fried, pan fried or even baked.

You can serve these without any dip, sauce or chutney as they are flavored well and mildly spiced. This is one of those recipes which I have made many times for my kids and it has never disappointed them.

In this post, I have shown deep frying the cheese balls but I usually bake them in the oven and sometimes even pan fry them. I have shared more instructions in the recipe card below.

There are many different ways of making cheese balls. These are lightly flavored & spiced cheese stuffed mashed potato balls. These balls are then breaded and fried to get a crisp coating.

Preparation for cheese balls recipe

1. Boil the potatoes in which ever way you like. I prefer to boil them in a pot with water enough to cover them. This way they don’t turn too mushy or soft. It is good to keep the skin while boiling as it prevents them from turning mushy.

2. Peel off the skin.

3. Mash them well. There should be no balls or lumps of potato. The mashed potatoes must be smooth. To prevent lumps you can also grate and then mash them.

4. Add the bread crumbs or powdered poha. Then the dried herbs, pepper and red chili flakes. Also add in little salt. Do note that cheese is salted so you will need very less salt here.

5. Then add garlic or ginger garlic paste and coriander leaves.

6. Mix together everything and make a ball. The mixture must be non sticky and not too dry.

7. Divide the mixture to 8 to 10 balls. I doubled the recipe so I got 18 balls.

Seasoning the cheese

8. Cut the cheese to 1/2 inch cubes. To a plate add the seasonings. I used allspice, red chilli flakes, pepper and Italian herbs. I used cheddar cheese but made it several times with mozarella too. Use what ever you like.

9. Mix all of them and sprinkle it over the cheese.

How to make cheese balls

10. Place a potato ball on your palm. Spread it evenly to a small discs or puri. Do not spread it too thin else the cheese may come out while frying. Place 1 cheese cube in the center.

11. Bring the sides together to cover the cheese. The potato mixture may break but it is okay. Just roll it up gently.

12. Make a round ball.

13. Add 2 tbsp of corn flour to a bowl and roll the balls in the flour.

14. This way roll all of the balls and rest them aside for 10 mins.

15. Pour 3 to 4 tbsps of water to 2 tbsps of corn flour and make a uniform mixture. Alternately you can also use beaten egg.
Transfer bread crumbs to a plate. Dip each ball in the cornflour mixture and then quickly roll them in the bread crumbs.

16. I prefer to repeat dipping the once breaded cheese balls in the cornflour mixture and then roll them in the bread crumbs again. This way they turn extra crisp.

Frying cheese balls

You can also bake these or pan fry them, instructions in the recipe card.

17. Heat oil in a wide, slightly deep pan just enough to half cover the cheese balls. Check the oil if it is hot enough by dropping a small portion of potato. It has to rise immediately without browning.

18. Regulate the flame to medium high. Gently slide the cheese balls to hot oil and do not disturb for 30 to 60 seconds. Stirring them immediately may break the balls.

19. Fry until golden and crisp. Discard the used oil.

20. Remove them to a kitchen tissue.

Serve cheese balls immediately.

More recipes using cheese,
Cheese sandwich
Pizza recipe
Cheese toast
Cream cheese sandwich

Tips to make cheese balls

1. Boil potatoes just until done without making them too soggy or mushy. Over cooked or soggy potatoes will need more bread crumbs to absorb the moisture. This alters the taste of the covering.

2. I have flavored the cheese balls with pepper, red chili flakes, Italian herbs and allspice powder.

To give an Indian touch you can just use kasuri methi and garam masala. But the combination of herbs & spices I use lend exceptionally flavorful and the best potato cheese balls.

3. I have used cheddar cheese. However you can replace it with mozzarella cheese.

How to make these healthier?

1. If you do not prefer breaded snacks then skip rolling the balls in bread crumbs. Just roll them in corn starch and fry or bake them.

2. For healthier option, I make these cheese balls by avoiding bread crumbs completely. I use coarse poha powder for the potato mixture as well for the crust.

To make your own poha powder, just pulse the thick or medium variety poha in a blender jar. The powder must be like fine rava or suji.

3. To avoid corn starch, just replace it with any other whole grain flour. Just make sure the flour is very fine or smooth.

4. Avoid deep frying and bake them at 200 C in a preheated oven for 15 mins.

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How to Make Cheesy Potato Balls

Hello crispy, crunchy, creamy, cheesy potato balls! If you love cheese and cheese pulls, this is cheese pull heaven. It’s everything you never knew you wanted, in one portable, pick-up-able, potato-y package.

I love me some cheese pulls. Give me ALL the cheese, especially when it’s melted and especially when it gets gooey and pull-able. There’s something so visceral about stringy melted cheese. Cheese makes everything better and these smooth and fluffy mashed potato balls stuffed with mozzarella cheese is no exception. They are essentially a take on croquettes.

What are croquettes?

Croquettes are little stuffed balls or cylinders that are coated in breadcrumbs and deep-fried. They’re usually made with béchamel or potatoes and can have a multitude of fillings. Croquettes are originally from France but nowadays they’re eaten almost everywhere. I love croquettes! There’s nothing better than mashed potatoes coated in crispy panko then deep fried to a satisfying golden crunch.

What are cheesy potato balls?

These little cheesy potato balls are essentially a croquette stuffed with cheese. A deep fried cheese stuffed mashed potato ball, that melts in your mouth. The outsides are crispy-crunchy and the insides are filled with creamy mashed potatoes and a molten core of cheesy goodness.

These cheesy potato balls were inspired by two different things: LA’s famous Porto’s potato balls and those Korean cheese balls you see in mukbang. If you’ve been to LA then I’m sure you know about Porto’s Bakery, the Cuban bakery famous for their papas rellenas potato balls. They’re stuffed with picadillo (a Cuban meat dish) and are SO good. Mike and I always make a stop when we’re in the area to stuff our faces on potato balls and cubanos.

The other inspiration for this cheesy potato ball is the Korean mozzarella cheese ball. Korean cheese balls are chewy, crispy doughnut-type deep fried cheese balls that are super popular with mukbangers (those youtubers who eat INSANE amounts of food). Cheese balls are usually sold alongside Korean fried chicken. They’re really cheesy and melty and are great for cheese pulls.

I combined the deliciousness of a mashed potato ball with the gloriousness of a cheese ball and here were are: cheesy potato balls! They hit all the right notes and even though we’re in the middle of a heat wave right now, I made the commitment to deep fry these guys at night so we could have a decadent after dinner snack, just because.

So satisfying to make and eat

These cheesy potato balls look impressive but they are actually really easy to make and even easier to eat. If you have leftover mashed potatoes, this recipe becomes even quicker, but I recommend making mashed potatoes just for this purpose – more on that later.

Ingredients for cheesy potato balls

• Potatoes. The best potatoes to use for potato balls are Yukon golds. Yukon gold potatoes are a dense, rich, and fluffy potato that will hold up to boiling without getting too water-logged. Waxy potatoes like red or white potatoes end up being gummy so avoid those. If they don’t sell Yukon golds at your grocery store, russet/Idaho potatoes will work too. You can use leftover mashed potatoes too – I’ve done that for croquettes in the past but in this case a stiff potato works best for containing the cheese when deep-frying. If your mashed potatoes have too much butter and cream/milk, the cheese will tend to ooze out while you’re deep-frying.
• Cream. There’s a very small amount of full fat cream in the potatoes – adding too much extra liquid will make the potatoes too loose to shape into balls. The cream adds body, flavor, and creaminess. If you don’t have cream, you can use milk.
• Salt. It’s important to salt both the water you cook the potatoes in as well as salting the mashed potatoes. Taste them and salt according to taste. We like to use sea salt or kosher salt instead of table salt because it’s easier to pinch and add to dishes.
• Cheese. The best cheese for cheesy potato balls is mozzarella, hands down. Mozzarella is the best for meltability and stretch. It adds a delicious mild creamy flavor and pairs well with potatoes. You can use mozzarella string cheese cut into small cubes or shredded mozzarella cheese, which is what I used. I recommend using cut up string cheese because it’s easier to wrap into the potato balls. If you use shredded mozzarella, squish up the mozzarella into little balls before wrapping with potato. Other cheeses will work as well, but cheese pulls will vary.
• Flour. Flour is the first step in a three-step battering process. All-purpose flour is the gold standard for this.
• Eggs. You need a whisked egg for the egg wash portion – you could get away with using one but whisking up two eggs gives you more room to coat your potato balls. Make sure you give your eggs a really good whisk so you don’t end up with goopy bits stuck to your potato balls. Pro-tip, don’t throw away your eggs after you’re done, you can scramble them up for a quick snack.
• Panko. Panko is the secret to light and crispy breaded things. Panko is what makes Japanese pork tonkatsu so good. You might think a breadcrumb is a breadcrumb is a breadcrumb, but panko isn’t just breadcrumbs, they’re better! Panko, also known as Japanese breadcrumbs, are fluffier and larger than regular breadcrumbs because they’re made from crustless white bread. They and are dryer and flakier which makes deep-fried panko crusted things airy and extra-crispy. It’s worth it to buy a bag of panko, especially if you love crunch. Panko is sold in most grocery stores in the Asian aisle but it’s cheaper to buy it at an Asian grocery store.
• Oil. You need about 1-2 cups of oil to deep fry your potato balls. Go for a high smoke point oil as you want the oil temperature to be between 350°-375°F. The best oils for frying are, in order of highest to lowest smoke point: safflower, rice bran, soybean, corn, sunflower, canola, or grapeseed. You want a neutral oil that has no flavor. We usually buy safflower because I think it’s cute, but go for what’s affordable.

How to make cheesy potato balls

1. Peel and boil the potatoes. Start by peeling your potatoes and then cutting them into large, even chunks. After your potatoes are peeled, place them in a large pot and cover with COLD water. Starting with cold water ensures that your potatoes cook evenly. If you add potatoes to boiling water, the outsides will cook faster than the insides. Add a generous amount of salt and turn the heat up to medium high. When the potatoes and water come to a simmer, set a timer for 15 minutes. The potatoes are done when fork tender. Poke a fork into a chunk. If it slides through easily, it’s done. Drain the potatoes well.
2. Mash the potatoes and cool them. I usually like to push my potatoes through a sieve so they’re extra light and fluffy but for these potato balls it doesn’t matter so much, so just give them a light mash making sure they don’t have any lumps. Stir in just 1 tablespoon of cream – you want a stiff potato so it’s easier to shape – and season with salt to taste. Spread the potatoes out to cool. You can make the potatoes the day before and keep them in the fridge overnight if you want to make the potato balls in two steps. Just make sure to take the potatoes out of the fridge and let them come to room temp because they will be easier to shape.
3. Shape and fill the potato balls. Use a ice cream/cookie scoop to scoop out about 2 tablespoons of potato then pat into a round patty. Cup your hand and place a cube of cheese inside and bring the potatoes up and around the cheese to cover making sure that potato surrounds all of the cheese. You want the cheese to be totally encased in potato otherwise the cheese will leak out while you’re frying. Lightly roll the potato ball between your hands.
4. Coat the potato balls. Prep a breading station with three bowls: flour, whisked egg, and panko. Use your right hand to pick up a ball and roll it in flour, then put it in the bowl with the egg. Use your left hand to roll it around in the egg until it’s coated. Place it into the panko and use your right hand to roll it around until it’s completely covered in panko. Using different hands for the wet and dry ingredients will keep your hands from clumping up.
5. Deep fry the potato balls. After all the balls are coated, heat up the oil on medium high heat. You want the oil temperature to be between 350°F and 375°F. When you add your potato balls, the oil temp will drop, so aim for 375°F to start with. I use an instant read thermometer to make sure I’m in the right range. If you don’t have a thermometer, you can check if your oil is ready with an uncoated wooden spoon or uncoated chopsticks. Just put the spoon/chopstick into the oil. If nothing happens it means the oil isn’t hot enough. If the oil starts bubbling around the chopstick/spoon steadily then you’re ready to fry. If there are too many bubbles and it looks like it’s boiling around your chopstick, your oil is too hot. When the oil is ready, gently lower in a couple of potato balls being sure not to crowd the pan and lower the temperature of the oil too much. Move around gently and fry until the outside turns golden brown. Scoop out with a slotted spoon and let drain on a wire rack.

Tips for making cheesy potato balls

• Room temp mashed potatoes: Cooled down mashed potatoes won’t burn your hands, they’re easier to mold, and they hold their shape better. I made the mash the day before (okay, actually several days before because I forgot about them) and then just popped them out on the counter to bring them up to room temp. Bringing the potatoes up to room temp is also key because you don’t want to deep-fry cold balls as the outside will color but the cheese inside won’t melt.
• Same sized balls: Using a cookie scoop or a measuring spoon will keep your potato balls the same size meaning they’ll all finish cook at the same time. Plus your potato balls will look nice and professional. Maybe you can start a cheesy potato ball food truck!
• Consistent heat: It’s inevitable that your oil temp will rise and fall when you’re adding stuff to the oil. Try to keep it at the same consistent temperature. I use an instant read thermometer to check obsessively because I’m type-A like that.

Time to eat!

Now that you’ve fried up your balls it’s time to eat! Be careful because the cheese can be really hot. We like to eat these as is, pulling them apart so you get the cheese pull effect. You can have them plain or with ketchup or hot sauce. They’re essentially a snack food but if you like, serve them up with some Korean fried chicken!

PS – Do you have extra panko? Here are some other recipes that use it too! Easy oven-fried tonkatsu, air fryer chicken strips, cheddar cheese broccoli tots, and quail scotch eggs.

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