Homemade Cheese Balls

Closeup of a bite of cheese balls to show the cheesy center

Nobody can resist these so make extras! The outside is crunchy and inside is creamy, gooey and has melty cheesy center. My fail proof method to double crumb these will ensure you have perfect cheese balls every time

Course Snacks & Appetizers

Cuisine American, Indian American

Diet Vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings cheese balls

Calories 131kcal

Author Richa

Ingredients

Cheese Balls

150 gm grated boiled potatoes
50 grams Amul Cheese grated; sub with any processed cheese
125 grams Mozzarella grated
2-3 Green Chillies chopped finely
1 Teaspoon Italian Seasoning
½ Teaspoon fresh Garlic Paste approx 2-3 garlic cloves grated or minced
½ Teaspoon Salt
¼ Teaspoon Black Pepper freshly ground
½ Cup Corn Kernels roughly chopped
2 Tablespoons chopped Red Capsicum
2 Tablespoons chopped Green Capsicum
2-3 Tablespoons Peri Peri Seasoning optional
2 tablespoon Oil for frying

For slurry

¼ cup Cornstarch
¼ cup All Purpose Flour
¼ Teaspoon Salt
¼ Teaspoon freshly ground Black Pepper
¼-½ Cup Water

For Breadcrumbs

2 Cups Breadcrumbs for coating
¼ Teaspoon Salt

Instructions

Cheese Balls

Add processed cheese, mozzarella cheese, grated potato, green chillies, oregano, garlic paste, salt, black pepper, chopped corn, red capsicum and green capsicum to a mixing bowl.
Mix to combine. Check the seasoning and add more salt or crushed black pepper if required.
Form small lemon sized balls (approx 2 tablespoons). Ensure they are tightly packed to prevent them from splitting open while frying. Place the balls on a plate lined with parchment and freeze for 20 minutes

For Slurry

Combine all the ingredients for the slurry and set aside. The ingredients tend to settle down so always mix before using.

For Breadcrumbs

Combine breadcrumbs and salt and set aside.

Assembly

Coat each cheese ball individually with breadcrumbs mix. Press lightly with your palm to ensure it sticks. Dip this in the corn flour slurry mix and coat evenly. Use a spoon or fork to remove the excess slurry. Transfer this back to the breadcrumbs mix and coat evenly. Set aside for frying. Repeat this for all the cheeseballs.
Heat oil for frying in a kadai. The temperature of oil can be from 180C to 190C.
When the oil becomes hot, add the cheese balls one by one. Do not crowd the kadai, do multiple batches instead.
Do not move them around initially, let them fry for 1-2 minutes then move it around or turn it over if necessary. Fry for an additional minute or until golden brown. Remove from the kadai using a skimmer and transfer onto a tissue lined plate.
Transfer the hot cheeseballs to a bowl. Add peri peri seasoning and toss well. Do this while it is still warm to ensure the seasoning sticks to the cheese balls. Serve immediately!

Video

Notes

For the dip: Combine ¼ Cup Mayonnaise with ½ -1 Teaspoon Pickle (achar) masala
We love Mozzarella and processed cheese in these cheese balls as they work well together. Both of them contribute to the flavour as well as texture. You can substitute the processed Amul cheese with cheddar, but I recommend using the mozzarella for that perfect cheese pull. Just keep away from the crumbly cheeses.
Make sure to double coat the balls to prevent them from losing their shape or breaking while frying. It also gives them a nicer crust, making them crunchier.
Always stick the cheese balls in the fridge or freezer for 15-20 minutes before frying. This helps solidify them and hold their shape
The cheese balls should be fried at just the right temperature. Anything too hot, or cold will not work. An ideal temperature would be between 350 F & 375 F. If you do not have an instant-read thermometer, you could use an uncoated wooden spoon to check if the oil is ready or not. Stick the spoon in the oil, and if the oil starts bubbling around the spoon, it means it's hot enough. And if you see too many bubbles, and it seems like it's boiling, the oil may be too hot.
You could add in more veggies of your choice to the mix, as per your liking. But in moderation, as too many add in’s, (liquid or solid) make it harder to hold the snack’s form and shape.
Freezing cheese balls: To freeze cheese balls, place uncooked cheese balls in a single layer on a baking tray lined with foil and stick it in the freezer for 2-3 hours till the cheese balls are frozen solid. Remove them and put them in an airtight container or freezer bag and place them in the freezer. Fry them directly from frozen and add an extra minute or two while frying

Nutrition