Melting cheesy goodness inside and crispy potato crunch outside – these potato cheese balls are match made in heaven!
Life is full of surprises and these potato cheese balls are perfect reflection of the same! When you take the very first bite of these crispy looking balls, you won’t have the faintest idea where it will take you to; and right after you take that first bite, at that very moment you will come to know that life is full of all good things, just like the melting gooey cheese inside!
These potato cheese balls are real showstopper at any party and you can make both vegetarian and non-vegetarian versions with just one simple alteration in this recipe. These just vanished in my last house party in minutes and there were demands for more! Thankfully these can be premade and store in the freezer. Just fry them up before serving and you are ready to rock!
This recipe of potato cheese balls is really special for many reasons, one reason being they are insanely delish and the other reason is I used my homemade sour cream in it! I can’t tell you how much I love using my homemade ingredients for creating a real-time dish which was so loved by all. It’s definitely worth a try to make sour cream at home – it’s super cheap and super yummy!
As you see that I had added chopped chicken sausages and an egg into the potato mixture which do not let it qualify for vegetarian delight. But you can easily convert it into a vegetarian potato cheese balls by simply omitting the sausages and egg. If you find the mixture is not thick enough without the egg, just add one more tablespoon of sour cream and you will be good to go!
Potato cheese balls are real party food. You may be wondering why I am tagging these cheese balls as only party food; can’t we enjoy them alone in our cozy blanket on a rainy day? Of course, you can! But, trust me you will love it most to enjoy these lovely babies with all your friends while cheering for your team on the next game day!
The potato balls are full of all crazy goodness – the chicken sausage which, I believe, enhances the taste of any dish, which it was added to, by way too many times. This was no exception too! Another great alternative of sausages could be some crispy fried crushed bacon mixed into the potato mixture. Sour cream adds the right amount of tartness which compliments the mild sharpness of the green onion. All in all, it’s really a match made in heaven where many flavors come together to get to that final perfect result! A sure winner I must say!
- Cooked potato – 4, medium, peeled and halved
- Green onion – ¼ cup, chopped
- Garlic powder – 1 tsp
- Salt – 1 tsp
- Black pepper – 1 tsp or more
- Chicken sausage – ¾ cup, sautéed and chopped into small pieces
- Sour cream – ½ cup
- Egg – 1 + 2
- Red chilli flakes – 1 tsp
- Cheddar cheese cut into 2 cm squares
- All-purpose flour – 1 cup or more as required
- Breadcrumbs – 1 cup or more as required
- Vegetable oil for deep frying
- Cook the potatoes in salted boiling water until fork tender. Drain the water and take the potatoes in a large bowl.
- Mash the potatoes using a fork or potato masher. Add green onion, garlic powder, chopped sausages, salt & pepper to taste, sour cream (homemade will rock!), egg and red chilli flakes to the mashed potatoes. Mix them very well using a spatula. Chill the mixture in refrigerator for at least 30 minutes.
- Cut the cheddar cheese block into small pieces.
- Now take about 1 & ½ tablespoons of potato mixture and make a ball. Make an indentation at the center and place a piece of cheddar cheese on it. Roll it again to cover the cheese completely inside the potato ball. Prepare all the potato cheese balls before you are ready to fry them.
- Heat enough vegetable oil in a deep-frying pan. Arrange the breading station by placing the following 3 things in 3 separate bowls – 1. All-purpose flour, 2. 2 beaten egg & 3. Breadcrumbs.
- Take one potato cheese ball at a time, dredge it first in flour, lift it up and shake off the excess flour. Then dip it in the beaten egg, lift it up and let the excess drip off. Again, return it back to the flour for a double coating. After dredging the excess off, dip it back in egg, lift and drip off the excess. Finally coat it thoroughly in breadcrumbs in all sides.
- Carefully drop the breaded potato cheese balls into the hot oil. Fry them on medium flame for about 2 minutes per side or until they turn golden brown all over.
- Take them out and place on an absorbent kitchen towel. Serve hot with ketch up or sour cream dip!