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Potato-Cheese Balls
Instructions
Boil the potatoes (4–5 medium tubers, about 500 g) in their skins until done – roughly 25–30 minutes after the water comes to the boil, depending on size. Check doneness with a toothpick: it should slide in easily, without resistance. Cool the cooked potatoes completely in the fridge for at least 2–3 hours, or better still leave them overnight – cold potatoes don't stick to your hands when shaping and give the balls a denser texture. Peel them and grate on the coarse side of a grater into a deep bowl.
Grate the hard cheese (100–120 g) on the coarse side of the grater – once grated, it should form roughly the same size mound as the potato. Use cheese at room temperature so that it blends with the potato more easily. Add the cheese to the potato and crack in 1 raw egg – it binds the ingredients and keeps the balls from falling apart while frying. Add salt to taste and season generously with spices: 1/2 tsp paprika for colour, 1/4 tsp turmeric for a golden hue, a pinch of curry and some dried garlic. Without spices the balls turn out bland, so don't be sparing with the seasonings!
Mix the potato-cheese mixture thoroughly by hand until smooth – all the ingredients should be evenly distributed. If the mixture is too wet and won't hold its shape, add 1–2 tbsp of flour or potato starch – they will absorb the excess moisture. Pour the bread crumbs (3–4 tbsp) onto a separate plate. With dry hands, pinch off walnut-sized portions of the mixture (about 25–30 g) and shape neat balls, squeezing them lightly in your palms. Roll each ball in the crumbs on all sides straight away – the coating will create a crunchy crust when fried.
Pour the vegetable oil (300 ml) into a deep saucepan or heavy-bottomed pan in a layer at least 5–6 cm deep – the balls should float freely without touching the bottom. Heat the oil over medium heat to 170–180 °C. Test the oil with a piece of white bread: if it sizzles, bubbles up and rises to the surface within 3–4 seconds, the oil is ready. Oil that is too hot (smoking) will burn the crust on the outside and leave the filling raw inside.
Carefully lower the balls into the hot oil, 4–5 at a time – don't overload the pan, or the oil temperature will drop sharply and the balls will soak up grease. Fry, turning them now and then with a slotted spoon, for 3–4 minutes until evenly golden-brown on all sides. Inside, the cheese will melt and turn stretchy – that's the main attraction of this snack. Lift out the cooked balls with the slotted spoon and place them on a plate lined with paper towels – they will absorb the excess oil.
Transfer the drained balls to a serving dish. Serve the potato-cheese balls straight away, while they are hot and the cheese inside is still stretchy! The best accompaniment is a sour-cream sauce, garlic aioli, ketchup or cheese sauce. You can garnish them with fresh herbs and serve with a platter of cut vegetables.
Tips
- 1
The potatoes must be cold – warm ones will stick to your hands and the balls won't come out neat. It is ideal to cook the potatoes the day before.
- 2
For a stretchier filling, use mozzarella or suluguni instead of ordinary hard cheese – they give long cheese strings when you break the balls open.
- 3
If you want a crunchier crust, dip the balls first in beaten egg and then in the crumbs – this double coating makes the shell thicker and crunchier.
- 4
Shaping the balls is a great activity for children. Little ones love to mould them and roll them in crumbs, and then happily eat the result of their work.
FAQ
Can I bake the potato-cheese balls in the oven instead of deep-frying? +
Yes, this is a lighter option. Place the balls on a parchment-lined baking sheet, 3–4 cm apart. Drizzle with vegetable oil and bake at 200 °C for 15–20 minutes until golden, turning them once halfway through baking. The crust will be less crunchy than when deep-fried, but the balls will still be tasty and lower in calories.
Which cheese is best to use for these balls? +
Any hard or semi-hard cheese will do: Russian, Dutch, cheddar, gouda, edam. For the stretchiest filling, add mozzarella or suluguni – they melt perfectly. You can combine them: half hard cheese for flavour, half mozzarella for texture.
Can I make the balls ahead and freeze them? +
Yes, balls that have been shaped and rolled in crumbs keep very well in the freezer for up to 2 months. Lay them out on a board in a single layer, freeze them, then transfer them to a bag. Fry them straight from the freezer, without defrosting, increasing the frying time by 1–2 minutes to 5–6 minutes. This is very handy for unexpected guests!
Why do the balls fall apart while frying? +
The main reasons are: potatoes that are too warm, not enough egg to bind, or oil that is too hot. Make sure the potatoes are completely cold, the mixture is well mixed, and the oil is heated to the correct temperature of 170–180 °C. Also, don't turn the balls straight after lowering them in – give the crust 30–40 seconds to set.
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