It's all about Food

Ingredients

Filling:

• 2 medium boiled potatoes, peeled and mashed
• 1 small green capsicum, finely chopped
• ½ cup grated cheese (mozzarella or processed cheese)
• ¼ tsp chilli flakes (optional)
• Salt, to taste

Coating:

• 3 tbsp maida (all-purpose flour)
• ½ tsp oregano
• A pinch of salt
• Water, as needed (for slurry)
• Panko breadcrumbs (coarse variety preferred)
• Oil, for deep frying

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Method

1. Prepare the Filling

In a large bowl, combine the mashed potatoes, capsicum, and grated cheese. Add chilli flakes (if using) and salt to taste. Mix until evenly combined.

Using clean hands, shape the mixture into small, bite-sized balls. Set aside.

2. Make the Slurry

In a separate bowl, whisk together the maida, oregano, and a pinch of salt. Gradually add water to form a smooth, thick batter—just enough to coat each ball.

3. Coat the Cheese Balls

Dip each ball into the maida slurry, allowing any excess to drip off, then roll it in panko breadcrumbs until fully coated.

For best results, place the coated balls in the refrigerator for 10–15 minutes to help them firm up.

4. Fry to Perfection

Heat oil in a deep frying pan over medium heat. Once hot, gently slide in, one at a time. Fry until golden brown and crispy, turning occasionally for even color.

Remove and drain on paper and serve it Hot!

These cheese balls are perfect for tea-time snacks, party platters, or even as a kid-friendly treat.