Cheese Ball Recipe
Cheese ball makes an amazing starter. Balls are prepared with mashed potatoes, cheese, and spices. We can also add desired vegetables. I have used carrots, onions, and capsicum along with potatoes.
Ingredients
- 5 pieces Potato
- 3¼ cup Frozen Mozzarella Cheese, grated
- ½ piece Carrot, grated
- 1 piece Onion, finely chopped
- 1 piece Capsicum, finely chopped
- ½ teaspoon Salt
- ½ teaspoon Black Pepper Powder
- 1 teaspoon Chili Flakes
- 2 pieces Cheese Cubes
- 1 teaspoon Garlic, crushed
- 1 tablespoon Coriander Leaves
- ½ teaspoon Oregano
- 6 teaspoon Cornflour
- 6 teaspoon Maida
- Bread crumbs for rolling
- Oil for greasing and frying
Instructions
Initial Preparation
- Finely chop all the vegetables except potato.To boil the potatoes, take 2 whistles in the cooker.
- Now, take out the boiled potatoes and peel them off.Grate the boiled potatoes.Grate cheese.
Preparing Dough
- Take one big size bowl. Add grated potatoes, chopped oinions, chopped capsicum, grated carrot, salt, black pepper powder, chilli flakes, crushed garlic, coriander leaves, oregano, grated cheese cubes, and grated cheese and mix well to make a dough.
Making Balls
- Apply oil on clean hands and make small balls of the dough.Greasing your hands will ensure the dough does not stick to your hands and will also get rolled easily.
- Take bread crumbs in a big sized bowl and put cheese balls one by one into the bowl.Roll the balls in breadcrumbs till they are evenly coated from all the sides.
- Keep the balls in breadcrumbs for 1 minute so that the bread crumbs absorb moisture from the balls.
- Lightly press each ball so that breadcrumbs can get coated properly with balls and place the coated balls on a separate plate. With this, the cheese balls will be more crispy.
- At this stage, you may also place these balls in an airtight container or zip-locked plastic pouch and store these balls in a deep freezer for 15-20 days. When you want to fry these balls, place them outside the freezer for 30 minutes before use.
- Make a slurry of medium consistency using cornflour, maida, and salt with water in a bowl as a slurry of high consistency makes the ball’s surface hard.Dip the cheese balls in the slurry.
- After that, we will put the cheese balls in breadcrumbs again and roll with light hands. Roll the balls in breadcrumbs till they are evenly coated from all the sides.
- The balls should remain in breadcrumbs for 1 minute so that the bread crumbs absorb moisture from the balls.
Frying the balls
- Heat oil in a pan. Deep fry the balls on medium flame till they become golden brown. Fry only 3-4 balls in a pan at one time.
- While frying, when balls start making a sound, it means balls are fried and ready or when the balls become golden-brown in color (whichever is earlier), take out the balls one by one and place them on a wire mesh(instead of a plate).
- Wire Mesh(steel ki jali) will help the cutlets remain crispy as it will remove the heat from all sides.
- Place the cheese balls on tissue paper to soak extra oil from balls.