Cheese Balls Easy Crispy Potato Cheese Ball Recipe

Why This Cheese Ball Recipe Works

There are many different ways of preparing cheese balls, many of which are incredibly frustrating. I found that when I tried the traditional method of making them, half of the cheese balls came out perfect (HOORAY!) and half of them broke in the oil (ARGH!). I figured out that with the traditional recipe, the oil had to be the perfect temperature the entire time for all the balls to fry successfully. This is difficult to do even as a professionally trained chef or in a limited kitchen environment, so I wanted to find a better and fail-proof solution. One day while I was making cheese stuffed fritters (bread pakora), I mixed some grated cheese with the leftover gram flour (besan) batter and made pan-fried fritters. To my surprise, these spur-of-the-moment fritters tasted damn good and came out much better than the traditional cheese balls I had made with all-purpose flour. Using that experiment as my springboard, I tried making cheese balls with mashed potatoes and gram flour (besan) instead of all-purpose flour. The result was exactly what I wanted: crispy golden cheese balls with a creamy, cheesy interior. And the best part? ALL the balls fried perfectly from start to finish. I knew I had found a cheese ball recipe that would allow anyone to make these delicious snacks without struggling, so I just had to share it with you. These delightful fried bundles of deliciousness are a quintessential party food. They’re naturally vegetarian and gluten free, meaning just about anyone can enjoy them. They are salty, carb-y, creamy, dip-able snacks that pair well with friends and good conversation. The fact that they’re made of two globally beloved ingredients – potatoes and cheese – also means that they’re a hit with people of all ages and nationalities. So give this simple, no-fail recipe for fried cheese balls a try, okay? You won’t regret it, and neither will your guests.

Ingredients You Need

How to Make Cheese Balls Recipe

This fail-proof method of making fried cheese balls is quite simple. First, prepare your ingredients.

1. Boil 3 small potatoes (100 grams) in a steamer, pressure cooker or an electric cooker until they are fork tender. You can also steam the potatoes in an Instant Pot for 7 to 8 minutes. Boil the potatoes until they are completely cooked, then drain them well.
2. When the potatoes are cool enough to handle, peel them and mash very well in a mixing bowl. There should be no moisture while peeling, chopping and mashing the potatoes. Allow the potatoes to come at room temperature before you add the remaining ingredients.
3. Grate 60 grams cheese and set aside. 60 grams equals about ½ cup tightly packed grated cheese. You can use either cheddar cheese or processed cheese. If using Amul processed cheese cubes, 3 cubes is sufficient.

Make Cheese Ball Dough

4. To the mashed potatoes, add ¼ to ⅓ teaspoon black pepper powder, ½ teaspoon cumin powder, a pinch of garam masala (optional) and 2 tablespoons chopped coriander leaves (cilantro) or parsley leaves.
5. Add 4 tablespoons gram flour (besan) or chickpea flour. I highly recommend using gram flour or chickpea flour, however if you do not have it you can also add 3 to 4 tablespoons all-purpose flour, corn starch or arrowroot flour.
6. Mix very well.
7. Then add the grated cheese and two to three pinches of black salt. Since the cheese already has salt in it, add salt with caution and taste as you go. You can add edible rock salt or regular salt instead of black salt.
8. Mix the cheese with the rest of the potato mixture very well. Check the taste and add more salt or crushed black pepper if required.

Shaping & Frying Cheese Balls

9. Make small balls from the mixture, including one tiny ball to test while frying.
10. Heat oil for deep frying in a kadai (wok) or pan. You can use any neutral oil with a high smoking point.
11. When the oil becomes hot, add the tiny tester cheese ball. The temperature of oil can be from 180 to 190 degrees Celsius (356 to 375 degrees Fahrenheit). The oil has to be hot, otherwise, the cheese balls may break.
12. In about one minute, the tiny cheese ball will begin to turn golden. If the tester cheese ball does not break, then you can begin to fry the other balls. If it breaks, then you need to add 1 to 2 tablespoons chickpea flour or gram flour (besan) to the mixture. Make another test ball to ensure that your binding is properly adjusted. TIP: Keep the temperature even while frying by increasing or decreasing the flame as needed.
13. Working in batches, fry the remaining cheese balls. Do not overcrowd. Since I used a small kadai (wok), I added four cheese balls at a time.
14. With a slotted fry spoon, turn them over when they become golden.
15. Continue to fry them while turning a couple of times until they are evenly golden and crisp all over.
16. Remove the fried cheese balls and place them on paper towels to drain. This helps to absorb any extra oil. Serve Cheese Balls hot with dipping sauces like tomato ketchup, coriander chutney or mint chutney or any chutney of your choice. Enjoy them hot for the best taste!

Expert Tips for Cheese Balls

Here’s A Few More Tasty Cheese Recipes for You:

Mac and cheese – a creamy and cheesy dish with a light crunchy topping of breadcrumbs and gooey melted cheese.Alfredo pasta – a creamy pasta made with fresh cream and mixed veggies.Cheese biscuits – yummy biscuits with a crisp texture on the outside and soft bread-like texture inside.Corn cheese balls– an easy, tasty, no-fail recipe for corn cheese balls (both fried and baked versions included).

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Cheese Balls recipe post from the archives (July 2015) has been republished and updated on 3 June 2021.

title: “Cheese Balls Easy Crispy Potato Cheese Ball Recipe” ShowToc: true date: “2024-10-22” author: “Ethel Phelps”

Why This Cheese Ball Recipe Works

There are many different ways of preparing cheese balls, many of which are incredibly frustrating. I found that when I tried the traditional method of making them, half of the cheese balls came out perfect (HOORAY!) and half of them broke in the oil (ARGH!). I figured out that with the traditional recipe, the oil had to be the perfect temperature the entire time for all the balls to fry successfully. This is difficult to do even as a professionally trained chef or in a limited kitchen environment, so I wanted to find a better and fail-proof solution. One day while I was making cheese stuffed fritters (bread pakora), I mixed some grated cheese with the leftover gram flour (besan) batter and made pan-fried fritters. To my surprise, these spur-of-the-moment fritters tasted damn good and came out much better than the traditional cheese balls I had made with all-purpose flour. Using that experiment as my springboard, I tried making cheese balls with mashed potatoes and gram flour (besan) instead of all-purpose flour. The result was exactly what I wanted: crispy golden cheese balls with a creamy, cheesy interior. And the best part? ALL the balls fried perfectly from start to finish. I knew I had found a cheese ball recipe that would allow anyone to make these delicious snacks without struggling, so I just had to share it with you. These delightful fried bundles of deliciousness are a quintessential party food. They’re naturally vegetarian and gluten free, meaning just about anyone can enjoy them. They are salty, carb-y, creamy, dip-able snacks that pair well with friends and good conversation. The fact that they’re made of two globally beloved ingredients – potatoes and cheese – also means that they’re a hit with people of all ages and nationalities. So give this simple, no-fail recipe for fried cheese balls a try, okay? You won’t regret it, and neither will your guests.

Ingredients You Need

How to Make Cheese Balls Recipe

This fail-proof method of making fried cheese balls is quite simple. First, prepare your ingredients.

1. Boil 3 small potatoes (100 grams) in a steamer, pressure cooker or an electric cooker until they are fork tender. You can also steam the potatoes in an Instant Pot for 7 to 8 minutes. Boil the potatoes until they are completely cooked, then drain them well.
2. When the potatoes are cool enough to handle, peel them and mash very well in a mixing bowl. There should be no moisture while peeling, chopping and mashing the potatoes. Allow the potatoes to come at room temperature before you add the remaining ingredients.
3. Grate 60 grams cheese and set aside. 60 grams equals about ½ cup tightly packed grated cheese. You can use either cheddar cheese or processed cheese. If using Amul processed cheese cubes, 3 cubes is sufficient.

Make Cheese Ball Dough

4. To the mashed potatoes, add ¼ to ⅓ teaspoon black pepper powder, ½ teaspoon cumin powder, a pinch of garam masala (optional) and 2 tablespoons chopped coriander leaves (cilantro) or parsley leaves.
5. Add 4 tablespoons gram flour (besan) or chickpea flour. I highly recommend using gram flour or chickpea flour, however if you do not have it you can also add 3 to 4 tablespoons all-purpose flour, corn starch or arrowroot flour.
6. Mix very well.
7. Then add the grated cheese and two to three pinches of black salt. Since the cheese already has salt in it, add salt with caution and taste as you go. You can add edible rock salt or regular salt instead of black salt.
8. Mix the cheese with the rest of the potato mixture very well. Check the taste and add more salt or crushed black pepper if required.

Shaping & Frying Cheese Balls

9. Make small balls from the mixture, including one tiny ball to test while frying.
10. Heat oil for deep frying in a kadai (wok) or pan. You can use any neutral oil with a high smoking point.
11. When the oil becomes hot, add the tiny tester cheese ball. The temperature of oil can be from 180 to 190 degrees Celsius (356 to 375 degrees Fahrenheit). The oil has to be hot, otherwise, the cheese balls may break.
12. In about one minute, the tiny cheese ball will begin to turn golden. If the tester cheese ball does not break, then you can begin to fry the other balls. If it breaks, then you need to add 1 to 2 tablespoons chickpea flour or gram flour (besan) to the mixture. Make another test ball to ensure that your binding is properly adjusted. TIP: Keep the temperature even while frying by increasing or decreasing the flame as needed.
13. Working in batches, fry the remaining cheese balls. Do not overcrowd. Since I used a small kadai (wok), I added four cheese balls at a time.
14. With a slotted fry spoon, turn them over when they become golden.
15. Continue to fry them while turning a couple of times until they are evenly golden and crisp all over.
16. Remove the fried cheese balls and place them on paper towels to drain. This helps to absorb any extra oil. Serve Cheese Balls hot with dipping sauces like tomato ketchup, coriander chutney or mint chutney or any chutney of your choice. Enjoy them hot for the best taste!

Expert Tips for Cheese Balls

Here’s A Few More Tasty Cheese Recipes for You:

Mac and cheese – a creamy and cheesy dish with a light crunchy topping of breadcrumbs and gooey melted cheese.Alfredo pasta – a creamy pasta made with fresh cream and mixed veggies.Cheese biscuits – yummy biscuits with a crisp texture on the outside and soft bread-like texture inside.Corn cheese balls– an easy, tasty, no-fail recipe for corn cheese balls (both fried and baked versions included).

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Cheese Balls recipe post from the archives (July 2015) has been republished and updated on 3 June 2021.