International dishesFried DishesEurope and North AmericaAbout 40 minutes
The best moment with crispy cheese stuffed potato balls is the cheese pull. The shell is crisp, the potato inside is soft and nutty, and the cheese runs out at the first bite.
The difficulty is a seal that is not quite closed, which lets all the cheese escape during frying. The potato steams for 8 to 10 minutes and is mashed smooth, then 20g of flour and the diced vegetables bind the mixture together. Rinsing the potato several times washes off some of its starch.
This batch weighs about 442g, at roughly 118 calories per 100g.
Method
Peel 200g of potato, cut it into small pieces and rinse it several times in water so it loses some starch.
Steam the potato for about 8 to 10 minutes until cooked. Boiling works in place of steaming.
While waiting, wash 2 stalks of spring onion, 1/2 a bell pepper and 1/2 a carrot and cut them into small dice.
Put the cooked potato in a bowl and mash it smooth with a fork. Add 20g of flour and the diced vegetables and mix until everything comes together.
Scoop 1 tablespoon of the potato mixture, press it flat in your palm, set some shredded cheese in the middle, then shape the potato so it seals the filling in completely.
Roll each ball through 50g of crispy frying flour.
Heat the air fryer at 200 degrees for 3 to 5 minutes. Put the balls in, spray on a thin coat of cooking oil and cook at 180 degrees for 20 minutes.
Serve hot, with chili sauce or ketchup for dipping.
Tips
Without an air fryer, deep frying over medium heat works, as oil that is too hot burns the shell before the cheese has melted.
Shredded mozzarella is the best melter for this one and gives the clearest cheese pull.
For a rougher, shaggier crust, panko breadcrumbs replace the crispy frying flour.
Rinsing the potato several times to wash off starch is what lets the balls bind properly.
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