Hey, food lovers and adventure seekers! Welcome back to another exciting culinary journey. Today, I’m bringing you a dish that’s not just tasty but also packs a punch of personality—Spicy Cheese-Stuffed Potato Balls. As we wrap up the year, I’m sharing a recipe that mirrors my quirky and fun-loving side. So, grab your basket of potatoes and let’s dive into this delicious madness together!
Recipe Overview
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4
Ingredients:
- Potatoes (200g), peeled and diced
- Mozzarella cheese, cut into 25g cubes
- 2 tbsp of flour (any type will do)
- 1 large egg
- 20ml of milk or water
- 50g of flour for coating
- Breadcrumbs for rolling
- High-quality cooking oil for frying
- Salt to taste
- Chinsu double spicy chili sauce (for serving)
Kitchen Mishaps and Marvels:
Before we jump into the nitty-gritty of the recipe, let’s talk about kitchen mishaps. Yes, I managed to cut my hand with my new knife while peeling the potatoes—classic kitchen blooper! But a little bandage later and some extra screentime for our translator, we’re back on track. Remember, folks, always handle sharp objects with care (unlike me!).
Innovative Cooking Hacks:
Who said you need a steamer to cook potatoes? Not me! Today, I’ll show you how to improvise with just a pot with high walls. Simply give your peeled and diced potatoes “stick legs” and pop them in the pot. Cover and let them steam in their own glory. It might take a bit longer—about 20 minutes—but where’s the fun in rushing?
The Art of Potato Ball Making:
Once your potatoes are tender, mash them while they’re hot. Add a dash of salt and mix in the flour. You want a dough-like consistency. If it’s crumbling, just add a bit more flour. Now, the fun part—stuffing! Wrap the potato dough around the mozzarella cubes, making sure they’re snug as a bug. These shouldn’t be too big; think bite-sized delights.
Crispy Coating Station:
Crack an egg into a bowl, add the milk, and give it a good whisk—think of it as teaching it the tough lessons of life. Roll your potato balls in the flour, then dip them in the egg mixture, and finally, coat them in breadcrumbs. For an extra crispy exterior, double dip in the egg and breadcrumbs!
Frying with Flair:
Heat your oil in a pan (frying in pots is also an economical option—less oil splash!). Fry each ball for 3-5 minutes until golden brown. Keep them moving to avoid burns. The result? Crunchy on the outside, gooey on the inside.
The Ultimate Taste Test:
Serve these golden beauties with Chinsu double spicy chili sauce. The combination of the crunchy exterior, soft potato, and molten cheese, paired with the kick of the chili sauce, is just divine. It’s a flavor explosion in every bite!
Why This Dish Rocks:
These Spicy Cheese-Stuffed Potato Balls aren’t just a treat for the taste buds; they’re a full sensory experience. From the playful preparation to the satisfying crunch and the spicy kick, every element is designed to delight.
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Spicy Cheese-Stuffed Potato Balls
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Description
Need a quick recipe for a party? These Spicy Cheese-Stuffed Potato Balls are easy to prepare, delicious, and a guaranteed crowd-pleaser!
Ingredients
- Potatoes (200g), peeled and diced
- Mozzarella cheese, cut into 25g cubes
- 2 tbsp of flour (any type will do)
- 1 large egg
- 20ml of milk or water
- 50g of flour for coating
- Breadcrumbs for rolling
- High-quality cooking oil for frying
- Salt to taste
- Chinsu double spicy chili sauce (for serving)
Instructions
- Prepare the Potatoes:
- Start by peeling and dicing 200g of potatoes. Place them in a pot with high walls, giving them “stick legs” so they stand upright.
- Add water to the pot (not covering the potatoes entirely), cover with a lid, and let them steam over medium heat for about 20 minutes until they are tender.
- Mash and Mix:
- Once the potatoes are cooked and tender, transfer them to a bowl.
- Mash the potatoes while they are still hot, then add a dash of salt and 2 tablespoons of flour. Mix until you achieve a dough-like consistency. If the mixture seems crumbly, add a little more flour to bind it together.
- Form the Potato Balls:
- Cut the mozzarella cheese into 25g cubes.
- Take a small amount of the potato mixture and flatten it slightly in your palm.
- Place a cube of cheese in the center and gently fold the potato mixture around the cheese, forming a ball. Ensure the cheese is completely encased to prevent it from leaking out during frying.
- Chill:
- Place the formed potato balls on a tray and refrigerate for about 30 minutes. This helps the balls to set and maintain their shape when coated and fried.
- Prepare the Coating Station:
- In a shallow bowl, crack an egg and add 20ml of milk or water. Whisk together until well combined.
- In another shallow dish, spread out 50g of flour.
- In a third dish, place enough breadcrumbs to roll the balls.
- Coat the Potato Balls:
- Remove the potato balls from the refrigerator.
- Roll each ball first in flour, then dip in the egg mixture, and finally roll them in breadcrumbs. For a thicker crust, you can double dip in the egg mixture and breadcrumbs again.
- Fry the Potato Balls:
- Heat a good amount of oil in a frying pan over medium heat. The oil should be enough to cover the potato balls halfway.
- Carefully place the potato balls in the hot oil and fry for about 3-5 minutes on each side or until golden brown and crispy.
- Use a slotted spoon to turn the balls occasionally for even frying.
- Serve:
- Once fried, remove the potato balls from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve hot with a side of Chinsu double spicy chili sauce for dipping.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
