चीज बॉल रेसिपी - cafe style crispy cheese balls - CookingShooking Recipe

Ingredients

• 4 pcs Potatoes (medium, boiled, peeled and cooled for at least 2 hours)
• 2 cloves Garlic (peeled and grated)
• 2 tsp Green Capsicum (finely chopped)
• 2 tsp Red Capsicum (finely chopped)
• 2 tsp Onion (finely chopped)
• 2 tsp Corn Kernels (thawed if frozen)
• 1 tsp Pizza Seasoning (dry blend, optional)
• 0.5 tsp Chili Flakes (adjust to heat preference)
• 0.5 tsp Black Pepper Powder
• 0.75 cup Mozzarella Cheese (hard, frozen, grated)
• 0.5 cup All-Purpose Flour (sifted)
• 0.5 cup Corn Starch
• 2 tbsp Water (ice‑cold, to make thin batter)
• 1 cup Breadcrumbs (dry, made from stale bread or store‑bought)
• 2 cup Vegetable Oil (for deep frying, neutral oil)

Instructions

1. Cool Boiled Potatoes

   Boil the potatoes until tender, peel them, and let them cool at room temperature for at least 2 hours or refrigerate until completely cold.

   Time: PT2H

2. Grate & Chop Fillings

   Grate the cooled potatoes and garlic using a fine grater. Finely chop green capsicum, red capsicum, onion and corn.

   Time: PT15M

3. Mix Base Mixture

   In a large mixing bowl combine grated potatoes, grated garlic, chopped capsicums, onion, corn, pizza seasoning, chili flakes, black pepper, and the frozen grated mozzarella. Mix gently until the cheese starts to bind the mixture.

   Time: PT10M

4. Shape Cheese Balls

   With lightly oiled hands, shape the mixture into 18‑20 walnut‑sized balls (about 30‑35 g each). Place them on a plate.

   Time: PT10M

5. Prepare Batter (Butter Coating)

   In a separate bowl whisk together ½ cup all‑purpose flour, ½ cup corn starch, a pinch of salt, and ice‑cold water (2 tbsp) to form a thin, runny batter.

   Time: PT5M

6. Prepare Breadcrumbs

   If using fresh bread, toast the slices until dry, then grind in a food processor to make fine breadcrumbs. Measure 1 cup.

   Time: PT5M

7. Coat the Balls

   Dip each potato‑cheese ball into the batter, letting excess drip off, then roll it in the breadcrumbs, pressing gently so the crumbs adhere.

   Time: PT15M

8. Freeze Before Frying

   Arrange the coated balls on a freezer tray in a single layer and freeze for at least 10 minutes. This firms the coating and prevents cheese leakage.

   Time: PT10M

9. Heat Oil

   Pour vegetable oil into a deep pan (about 2 inches deep) and heat over medium‑high heat until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

10. Fry the Cheese Balls

    Carefully lower a few balls into the hot oil. Fry for 2‑3 minutes, turning gently, until they turn golden brown and the interior cheese is melted.

    Time: PT5M

    Temperature: 350°F

11. Drain & Serve

    Remove the fried balls with a slotted spoon, place on paper towels to drain excess oil, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

70

Protein

3 g

Carbohydrates

8 g

Fat

3 g

Fiber

1 g