Recipe of Perfect Potato Cheese Balls
- By Tyler Massey
- 27 Mar, 2020
Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Potato Cheese Balls. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Potato Cheese Balls Recipe. 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.
You can have Potato Cheese Balls using 11 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Potato Cheese Balls
- It’s of Potato balls———-.
- It’s 2 cup of self-rising flour.
- You need 1 cup of mashed potatoes.
- You need 2 of large eggs.
- You need 1/2 cup of evaporated milk.
- Prepare 2 cup of shredded cheddar cheese.
- It’s 1/2 teaspoon of salt.
- It’s 1/4 teaspoon of ground white pepper.
- It’s 1/2 teaspoon of granulated garlic.
- Make ready of Oil.
- Make ready As needed of oil to fry the balls.
Place cold mashed potatoes into a large mixing bowl.Transfer fried potato balls to paper towels to drain excess oil.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.
Potato Cheese Balls step by step
- Make the mashed potatoes and let cool just make sure they are firm. You can use your favorite recipes or use one of mine..
- When cooled mix all the ingredients..
- Heat the oil.
- Take a teaspoon and scoop some of the mixture and, gently drop the balls into the hot oil.
- Fry them in the oil till golden brown..
- Move them to a paper towel to absorb excessive oils..
- Repeat till mixture is all fried. Make sure not to overcrowd the oil just do in batches..
- Serve I hope you enjoy!.
Drain and place in a large bowl.Add butter and milk to potatoes; mash.Cut cheddar cheese block into small cubes.
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