Potato Cheese Balls

🔥 Prep

• Peel and boil the 3 potatoes until tender, about 15 minutes; drain and let cool slightly.
• Mash the boiled potatoes in a large bowl.
• Add 2 tbsp corn flour, 1 tsp salt, and 0.5 tsp black pepper to the mashed potatoes; mix until combined.
• Grate 80 g mozzarella cheese and set aside.
• Measure out 100 g breadcrumbs in a shallow dish for coating.
• Form the potato mixture into small balls (~20 g each), make an indentation, place a small amount of grated mozzarella (~½ tsp) inside, then seal and roll into a smooth ball.
• Roll each stuffed ball in the breadcrumbs, ensuring an even coat.

🔥 Cook

• 1. Pour 250 ml oil into a deep frying pan and heat over medium-high heat until the oil reaches about 180 °C (or a small breadcrumb sizzles and turns golden in ~10 seconds).
• 2. Carefully lower the breaded potato cheese balls into the hot oil, working in batches to avoid crowding.
• 3. Fry the balls for 4–5 minutes, turning occasionally, until they are deep golden brown and crisp on all sides.
• 4. Use a slotted spoon to remove the balls and transfer them to a plate lined with paper towels to drain excess oil.
• 5. Let the balls rest for 2 minutes before serving to allow the cheese inside to set slightly.

🔥 Serve

• Arrange the hot potato cheese balls on a serving platter and sprinkle a pinch of extra black pepper if desired.
• Serve with mint-coriander chutney or tamarind sauce for dipping.
• Pair with a side of sliced cucumber and onion salad or a simple yogurt raita.