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
Scale
- 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