Servings : Makes approx 20 balls
These yummy potato balls have a surprise melty cheese filling in their centres, making them incredibly addictive and delicious. They are best served warm when the cheese inside is still gooey and stretchy. Potatoes and cheese make for such an amazing combination!
- 500 gm white potatoes, boiled and peeled then mashed whilst still warm for best results
- 1-2 tsp chilli powder
- 1-2 tsp salt
- juice of 1 lemon
- oil for deep frying
- mozzarella cheese, cubed very small or grated
- 1-2 eggs eggs, beaten lightly and seasoned with salt and pepper
- 4 tbsp gram flour/besan flour/chickpea flour
- 2 cups breadcrumbs or as needed
Mash the potatoes then add the salt, red chilli powder and lemon and mix together. Taste and adjust if needed. Scoop small amounts of the spicy mash and add a little cube of mozzarella cheese (or about a tsp of grated mozzarella), then shape the potato mash around the cheese so that it is sealed inside completely. It is crucial that you do not have bits of cheese showing through the potato as that will make them leak in the oil during frying. So try and smooth the potato well to make sure all the cheese is hidden in the centre. Set aside on a tray, keep going until it is all done.
Refrigerate the shaped balls for 2-4 hours. This will really help make frying easier later.
Have a plate with gram flour (besan/chickpea flour), a second plate with the seasoned beaten egg and a third plate with the breadcrumbs. Roll each ball first in the gram flour, then in the egg and finally the breadcrumbs. If you have the time, you can refrigerate the balls again for about 20-30 minutes at this point. Otherwise, just proceed with frying. Heat enough oil to completely submerge each of the balls. Fry in small batches until golden. Drain them on paper towels to blot out excess oil.
Serve warm with a dip of your choice.