Discover a delicious recipe for Chicken Potato Cheese Balls featuring mashed potatoes, chicken, and cheese. Follow along with our
step-by-step photos and video tutorial to easily create this mouthwatering
dish.
Chicken
cheese balls or potato chicken cheese
balls are delicious recipes with a
cheesy flavor. They are perfect for hi-tea or evening snacks, and even make a
great addition to kids' tiffin boxes.
Chicken cheese balls are a fantastic dish that can be enjoyed as
both a snack and an appetizer. The name of the dish speaks for itself and
requires no further introduction. This chicken recipe is also perfect for
brunch and can be served with a variety of sauces such as CHEESE
SAUCE, GREEN
SAUCE, or CHILI
GARLIC TOMATO SAUCE
Here is my latest chicken potato cheese balls Video:
During rainy weather, chicken potato balls are a delicious snack that many enjoy. These chicken potato cheese balls are coated with egg and bread crumbs on the outside, with melted cheese inside that simply melts in your mouth.
RECIPE INGREDIENTS:
Potato: In the summer, some types of potatoes become sweet which can ruin the taste of certain recipes. To avoid this, use red potatoes which are perfect for this recipe.
Chicken: I used chicken thigh pieces because they are juicier and more
tender than chicken breast. If using chicken breast, marinate it in buttermilk
or lemon juice for added tenderness.
Cheese: For cheese balls, it's best to use high-quality pizza or mozzarella cheese that will melt quickly when deep-fried, creating delicious gooey cheese in the center of the chicken balls. I recommend using small pieces of mozzarella cheese for this recipe.
Bread crumbs: For snack items, it's always best to use homemade breadcrumbs. I used my own breadcrumbs in this recipe, but fresh breadcrumbs or rusk crumbs can also be used.
Egg: I coated the balls with beaten egg, but if you're vegetarian or
allergic to eggs, you can use a mixture of all-purpose flour and corn flour
instead.
Oil: The taste of your fried items greatly relies on the quality of
the oil used.
Can I store items for future use?
Make-ahead party appetizers are a favorite of mine. Simply shape the chicken balls, freeze them, and coat them in flour, egg white, and breadcrumbs before frying.
I usually shape them an hour before the party and store them in the fridge. This trick helps me serve delicious cheese balls in no time, which always wins me many compliments for being a perfect hostess. They are crunchy, full of flavor, and disappear quickly.
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How to make chicken cheese balls recipe?
To
make chicken potato cheese balls, first, boil chicken pieces in 200 ml of water
with 1 tsp ginger garlic paste. dry water and shred chicken thinly after it
cools.
Put the potatoes into the water and make them to a hard boil. don't overcook the potatoes as if you overcook them they disintegrate and your potatoes will be soupy
The specific cooking time depends on the size of your potato: a perfectly cooked piece of potato should give no resistance when cut with a knife, but shouldn't crumble into a million pieces.
Chop the coriander
Breaking down blocks of cheese is easy to do with a chef’s knife or skeleton knife. Simply slice the cheese into eighth-inch-thick planks, cutting those planks into smaller rectangles as needed. then cut into cubes Once all your cheese has been cut, sliced, or chunked, you’re ready to assemble your cheese board
.jpeg "chicken potato balls")
Once
the mixture forms into a dough, let it rest for around 10 minutes.
Take a medium-sized portion of chicken potato dough, spread it over your palm, and place a cheese cube in the center
At this stage, you can store it in an airtight container or ziplock bag
for use ahead.
Heat the oil
in the wok to a temperature of 130-150°C. If it's too hot (180-200°C), the
balls will brown too quickly or remain uncooked from the inside. If the flame
is too low (around 60-70°C), the balls will absorb the oil and become oily and
soggy instead of crispy.
Once the oil gets medium hot as per mentioned accurate temperature above. put the 3-4 balls in one batch and let them fry until they start coming on top
Flip
them carefully don't stir rapidly with the slotted spoon. otherwise, chicken
potato cheese balls may break apart.
Keep flipping the balls to bring an evenly golden brown color on top once fried transfer them onto the kitchen paper towel.
You can see this in the below picture the chees has melted in the balls and making them a beautiful cheesy look.
Serve hot balls with KETCHUP and CHEESE SAUCE along with a hot cup of TANDOORI CHAI
Ingredients:
- 200g, boiled grated potato
- 200g, shredded chicken
- 1/2 cup, parsley/coriander chopped
- Salt to taste
- 1 tsp, mustard powder
- 1 tsp, red chili powder
- 1 tsp, black pepper powder
- 1 tsp, chaat masala
- 1 tsp, garlic powder
- 1 egg yolk
- 1/2 tsp, peri peri powder
Other
ingredients:
- Mozzarella cheese cubes
- Breadcrumbs as required
- 1 nos, egg
- Oil for frying
How
to make chicken cheese balls recipe?
Boiling
and shred the chicken: To make chicken potato cheese
balls, first, boil chicken pieces in 200 ml of water with 1 tsp ginger garlic
paste. dry water and shred chicken thinly after it cools.
Boiling
and grating potatoes: Put the potatoes into the water
and make them to a hard boil. don't overcook the potatoes as if you
overcook them they disintegrate and your potatoes will be soupy The specific cooking time depends on the size of your potato: a
perfectly cooked piece of potato should give no resistance when cut with a
knife, but shouldn't crumble into a million pieces.
Cut the cheese into pieces: Breaking down blocks of cheese is easy to do with
a chef’s knife or skeleton knife. Simply slice the cheese into
eighth-inch-thick planks, cutting those planks into smaller rectangles as
needed. then cut into cubes Once all your cheese has been cut, sliced, or
chunked, you’re ready to assemble your cheese board.
Preparing
chicken potato dough: In a mixing bowl, combine boiled and grated potato, shredded
chicken, fresh parsley or coriander, salt, mustard powder, red chili powder,
black pepper powder, chaat masala powder, garlic powder, yolk, and peri-peri
seasoning. Mix until everything is well incorporated. Once the mixture forms
into a dough, let it rest for around 10 minutes.
Stuffing
cheese into the potato chicken balls: Take a
medium-sized portion of chicken potato dough, spread it over your palm, place a
cheese cube in the center, and seal it firmly from all sides. Ensure the cheese
cube is perfectly sealed. If you take a small portion of potato chicken. it may
come out from the mixture while frying. Once chicken potato cheese balls are
ready, dip them into beaten eggs or all the flour batter that I mentioned above
then coat them with breadcrumbs. At this stage, you can store it in an
airtight container or ziplock bag for use ahead.
For
frying balls, Heat the oil in the wok to a temperature of 130-150°C. If it's too
hot (180-200°C), the balls will brown too quickly or remain uncooked from the
inside. If the flame is too low (around 60-70°C), the balls will absorb the oil
and become oily and soggy instead of crispy.
Once
the oil gets medium hot as per mentioned accurate temperature above. put the
3-4 balls in one batch and let them fry until they start coming on top Flip
them carefully don't stir rapidly with the slotted spoon. Otherwise, chicken
potato cheese balls may break apart
Keep
flipping the balls to bring an evenly golden brown color on top once
fried transfer them onto the kitchen paper towel
You
can see this in the below picture the chees has melted in the balls and making
them a beautiful cheesy look
Serving
Tips: Serve hot balls with KETCHUP and CHEESE
SAUCE along with a hot cup of TANDOORI
CHAI
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