How to Make Crispy Potato Balls
Crispy potato balls are a perfect snack for any occasion—crunchy on the outside and soft, cheesy on the inside. This delicious treat is made from mashed potatoes mixed with spices, herbs, and cheese, then coated in breadcrumbs and deep-fried to golden perfection. Follow this easy recipe to make crispy potato balls at home.
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Ingredients
3 large boiled potatoes (peeled and mashed)
1/2 cup grated mozzarella or processed cheese
2 tablespoons chopped coriander leaves
1 teaspoon chili flakes (optional)
1 teaspoon mixed herbs or oregano
1/2 teaspoon black pepper
Salt to taste
2 tablespoons cornflour (for binding)
2 tablespoons all-purpose flour (maida)
1/4 cup water (to make slurry)
1 cup breadcrumbs (for coating)
Oil for deep frying
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Instructions
1. Prepare the Potato Mixture
In a mixing bowl, add mashed potatoes, grated cheese, coriander leaves, chili flakes, mixed herbs, black pepper, and salt.
Add cornflour to bind the mixture.
Mix well until everything is combined and forms a dough-like texture.
2. Shape the Balls
Take a small portion of the mixture and roll it into a ball.
Repeat the process for the remaining mixture. You should get around 12–15 balls depending on the size.
3. Coat the Balls
In a small bowl, mix all-purpose flour with water to make a smooth slurry.
Dip each ball into the slurry, then roll it in breadcrumbs to coat completely.
For extra crispiness, you can repeat the slurry and breadcrumb coating one more time.
4. Fry the Potato Balls
Heat oil in a deep pan or kadai over medium flame.
Drop a few balls at a time into the hot oil. Do not overcrowd the pan.
Fry until the balls are golden brown and crispy on all sides.
Remove and place them on paper towels to drain excess oil.
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Serving Suggestions
Serve the crispy potato balls hot with ketchup, green chutney, or garlic mayonnaise. They also make a great party appetizer or evening snack with tea.
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Tips for Perfect Crispiness
Use starchy potatoes like russet or Indian aloo varieties.
Ensure there's no moisture in the mashed potatoes.
Chill the potato balls for 15–20 minutes before frying to prevent breaking.
Fry on medium heat to cook evenly and avoid burning.
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Enjoy your crispy, cheesy potato balls with your favorite dip!
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