- Add processed cheese, mozzarella cheese, grated potato, green chillies, oregano, garlic paste, salt, black pepper, chopped corn, red capsicum and green capsicum to a mixing bowl. Mix to combine. Form small lemon sized balls . Ensure they are tightly packed to prevent them from splitting open while frying. Place the balls on a plate lined with parchment and freeze for 20 minutes For Slurry Combine all the ingredients for the slurry and set aside. The ingredients tend to settle down so always mix before using. For Breadcrumbs Combine breadcrumbs and salt and set aside. Assembly Coat each cheese ball individually with breadcrumbs mix. Press lightly with your palm to ensure it sticks. Dip this in the corn flour slurry mix and coat evenly. Use a spoon or fork to remove the excess slurry. Transfer this back to the breadcrumbs mix and coat evenly. Set aside for frying. Repeat this for all the cheeseballs. Heat oil for frying in a kadai. The temperature of oil can be from 180C to 190C. When the oil becomes hot, add the cheese balls one by one. Do not crowd the kadai, do multiple batches instead. Do not move them around initially, let them fry for 1-2 minutes then move it around. Fry until golden brown. Remove from the kadai using a skimmer and transfer onto a tissue lined plate. Transfer the hot cheeseballs to a bowl. Add peri peri seasoning and toss well. Do this while it is still warm to ensure the seasoning sticks to the cheese balls. Serve immediately!
Cheese balls
#myrecipe
By Radha Nelanti
Jan, 28th
590
Servings
2 persons
Cook Time
20 minutes
Ingredients
14
- 16
Ingredients
- Potato
- Mozzarella
- Cheese
- Green chillies
- Italian seasoning
- Garlic
- Pepper
- Salt
- Corn
- Red capsicum
- Peri peri masala
- Oil
- CornStarch
- Maida
- Water
- Bread crumbs
