Cheese Potato Balls Recipe

How to Make Cheesy Potato Balls · i am a food blog

WEBJul 31, 2020 · Hello crispy, crunchy, creamy, cheesy potato balls! If you love cheese and cheese pulls, this is cheese pull heaven. It’s …

Rating: 4.8/5(12)
1. Add the potatoes to a large pot and cover with cold water. Add a generous pinch of salt to the pot. Bring to a boil and cook potatoes on medium high, uncovered, until the potatoes are fork tender, about 20 minutes. Drain well and mash. Stir in the cream and salt to taste. Set aside to cool.
2. When the potatoes are cool (you can make them the day before then take them out of the fridge to come to room temperature for 1-3 hours) use a ice cream scoop or measuring scoop to scoop out 2 tablespoons of potato. Shape into a ball and then flatten slightly and place a cube of cheese in the middle. Bring the mashed potato up around the cube of cheese, enclosing it. Roll gently into a ball shape. Repeat as needed.
3. Set up a breading station with three shallow dishes. One with flour, one with lightly beaten egg, and one with panko. Working gently, with one ball at a time, dip the ball into flour, shaking off excess, then coat in egg wash. Roll in panko to coat completely. Set aside on a plate or tray and continue to coat all of the balls in panko.
4. In a deep sided, heavy bottomed pot, heat up 2 inches of oil over medium heat until it reaches 375°F. Gently place the potato cheese balls in the hot oil, being careful not to overcrowd, turning occasionally and maintaining oil temperature of 350°F, until the breading is golden brown and crisp, 2-3 minutes. Use a slotted spoon to transfer to paper towels to drain. Let cool slightly and enjoy hot while the cheese is still stretchy.

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Potato and cheese balls Hint of Healthy

WEBJan 28, 2020 · These potato and cheese balls are exactly as creamy, cheesy and crispy as you would think they'd be. Best of all, they are …

1. Peel and dice potatoes, then boil them in water until they are soft enough to put a fork through. This typically takes 20-30 minutes, depending on the size of your potato chunks.
2. Drain off the excess water, and use a potato masher to mash the potato. Add salt and pepper. Do not add anything else to the mixture; we need the mashed potatoes to be dense for the potato and cheese balls to hold together.
3. Grate the cheese, and stir it into the slightly cooled mashed potatoes. Then, roll the mash into bite sized balls using your hands.
4. Crack the eggs in a separate bowl, and whisk them thoroughly. Add the breadcrumbs to a plate. One by one, dip the cheesy potato bites into the egg mixture, then roll them in breadcrumbs. The whole ball should be coated with crumbs. Transfer them to a baking tray, and repeat the process until the potato mixture is all gone. This recipe should make 30-35 potato and cheese bites.

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