Potato Chees Balls. How to make the best Potato Balls coated with a super crispy paprika breading and filled with gooey and stretchy mozzarella cheese. Snack on these potato cheese balls at a party or gathering & end with smiles on your face. Mix well to form a smooth, lump-free batter and keep aside.
Gosh Cheese Potato Balls are super yum and great to have during tea time. Simple and easy crispy potato cheese balls recipe. People love to eat potatoes in a fried form so I thought to create this potato cheese recipe that will add value to your tea time. You can cook Potato Chees Balls using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Potato Chees Balls
- You need 1 Kg of Kentang.
- Prepare 1 Batang of Seledri.
- Prepare 8-10 sdm of Maizena.
- It’s 1 SDM of Gula Pasir.
- You need 1 SDM of Garam.
- Prepare 1 SDM of Lada.
- You need 1 Bungkus of Keju Kraft yang kecil.
Cheese leaking from potato balls: We are double coating, potato balls to avoid this, so this is unlikely. But, if cheese leaks out while frying. Remove the leaking potato cheese ball and set aside. Cut cheddar cheese block into small cubes.
Potato Chees Balls instructions
- Kukus kentang sampai lunak kurang lebih 30 menitan. Setelah itu tumbuk sampai halus (saya tidak begitu halus biar ada teksturnya).
- Parut Keju dan iris tipis seledri.
- Campurkan semua bahan dan ulenin sampai bisa dibentuk bulat-bulat. (Jangan lupa di cobain yah rasanya) Setelah itu masukin 1 jam ke dalam frezzer..
- Kemudian cusss goreng hingga matang dengan api sedang. Jangan lupa tunggu minyak panas baru di goreng. Biar endess pake saus sambal deh..
- So, easy and simple. Happy cooking guys 😆.
Place cold mashed potatoes into a large mixing bowl. Transfer fried potato balls to paper towels to drain excess oil. Potato Chicken Cheese Balls is an amazing dish that can be eaten as a snack as well as an appetizer. Potato Chicken Cheese Balls are easy snack that's perfect in LUNCH or Brunch for kids…… How to make Potato Cheese Balls. Drain and place in a large bowl.