Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes, boiled and mashed)
- 1 cup grated mozzarella cheese (or any melting cheese of your choice)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped parsley or cilantro (optional)
- 1/2 teaspoon garlic powder (or 2-3 cloves of garlic, minced)
- Salt and pepper to taste
- 1/2 cup breadcrumbs (plus extra for coating)
- Oil for frying
Instructions:
Prepare the Mixture:
- In a mixing bowl, combine mashed potatoes, grated mozzarella cheese, grated Parmesan cheese, chopped parsley or cilantro (if using), garlic powder (or minced garlic), salt, and pepper. Mix well until everything is evenly combined.
Shape the Cheese Balls:
- Take small portions of the mixture and roll them into balls about 1 to 1.5 inches in diameter.
- If the mixture is too sticky, you can grease your hands with a little oil or water to make shaping easier.
Coat the Cheese Balls:
- Place breadcrumbs in a shallow bowl or plate.
- Roll each cheese ball in the breadcrumbs until it’s well coated. Gently press the breadcrumbs onto the cheese balls to ensure they adhere well.
Chill the Cheese Balls (optional):
- For best results, you can chill the cheese balls in the refrigerator for about 15-30 minutes. This helps them hold their shape better during frying.
Fry the Cheese Balls:
Heat oil in a deep frying pan or pot over medium-high heat. The oil should be hot enough so that when you drop a small piece of breadcrumb in, it sizzles and rises to the top.
Carefully place a few cheese balls into the hot oil, ensuring not to overcrowd the pan. Fry them in batches if needed.
Fry the cheese balls for about 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.
Serve:
- Serve the cheese balls hot and crispy as an appetizer or snack.
- You can serve them with marinara sauce, salsa, or any dipping sauce of your choice.
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