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.
You might like these?
Pizza Fries
Crispy hash brown
Aloo Pakora
Homemade French fries
Egg French fries
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For detailed recipes step by
step watch my video!
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
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.
Take a medium-sized portion of chicken potato dough, spread it over your
palm, and 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.
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