How to make Cheese Balls (fail proof recipe) (2024)

Fail Proof Cheese Balls Recipe

Cheese balls are a favourite snack to order when we eat out, and I’ll admit they are not the easiest thingto make at home. The chances of them bursting open in hot oil are high, if not made right.

But that's why I’ve done all the work for you - tested these over and over again to make sure they are fail proof.

Once you get it right, there’s no stopping you from indulging in these crumb-fried balls with an oozy, creamy center. They hit all the right notes, making you fall in love, one cheese-ball at a time.

If you’re contemplating making it for game night, or just as an evening snack, think no more! They’re going to be a hit, and here’s why -

• The center is melty, cheesy and gooey - do I need to say more?
• These cheese balls are flavoured with garlic, Italian seasoning, and have veggies like bell peppers and corn. All of this makes them really tasty!
• Only 30 minutes from start to finish
• The double crumbing technique will make sure they don’t burst open while frying
• They can be frozen easily so you always have a stash of these emergency snacks if guests come over!

Ingredients for Cheese Balls

Here are the main ingredients you'll need to make these potato cheese balls:

Cheese - A mix of both mozzarella and cheddar cheese gives it the ideal combination of a stringy texture and a creamy flavour. Make sure to use shredded cheese, or cheese cubes cut into tiny pieces as it’s easier to combine with the rest of the ingredients.

Veggies - Potato is the star ingredient here! It helps bind the rest of the ingredients together, also blending perfectly with the mozzarella and cheddar, making it the ideal texture to ‘bite into’. Crunchy coloured bell peppers - diced and chopped into small cubes, and some sweet corn for more flavour.

Seasoning - Chillies, salt, pepper, Italian seasoning and of course loads of garlic for that extra yum factor.

Binding Agents - Cornflour & all-purpose flour to make a slurry that helps with the bread-crumb coating, thus retaining the shape of the cheese ball.

Breadcrumbs - You could choose to run leftover bread in the food processor, or pick a packet off a shelf. Breadcrumbs do two things - crumbing and make these crispy

How to make Cheeseballs - Step by step

Here's the detailed step by step recipe to help you make amazing Veg Cheese Balls at home:

1. In a large bowl, add cheddar and mozzarella, grated potato, bell pepper, corn, garlic and the seasoning

2. Mix it all up, and combine all the ingredients. Make sure to do this well enough, so it's evenly distributed

3. Now shape the dough into lime sized balls. Use roughly 2 tbsps of the mix per cheese ball. To ensure they’re of the same size, you could choose to use a measuring scoop or an ice cream scoop too.

4. Meanwhile make the flour slurry by combining equal parts of all-purpose flour and cornflour with water, and a pinch of salt.

5. Nicely whisk the mixture, and make sure there are no lumps.

6. In another bowl, add breadcrumbs and salt. You could also throw in some extra seasoning (chilli flakes or oregano), for added flavour.

7. Mix well.

8. Coat the cheese ball with breadcrumbs

9. Make sure it's coated uniformly and press it gently on all sides to make sure the breadcrumbs are sticking to the cheeseball

10. Now, dip the ball in the slurry, and coat on all sides

11. Coat with breadcrumbs again, for double crumbing. This will help retain the shape of the cheese ball while frying. Repeat for all the balls. Once done, refrigerate the cheeseballs for around 20 minutes, as it helps hold their shape better.

12. Heat oil in a kadai. You want the oil to be between 350 F - 375 F.Slide a few cheeseballs into the hot oil

13. Deep fry until the outside turns crisp and golden brown. This should take about 2-3 minutes. Once done, scoop them out with a ladle, and place them on a tissue, to soak up the excess oil.

14. This is an extra step which is option but highly recommended - toss them in some peri peri or a spicy seasoning of your choice. Dig in while they are still hot!

Richa’s Top Tips

• I love both Mozzarella and Amul processed cheese in these cheese balls as they work well together. Both of them contribute to the flavour as well as texture. You can substitute the processed Amul cheese with cheddar for a sharper flavour, but I recommend using the mozzarella for that perfect cheese pull. Just keep away from the crumbly cheeses.
• Make sure to double crumb the balls to prevent them from losing their shape or breaking while frying. It also gives them a nicer crust, making them crunchier.
• Always stick the cheese balls in the fridge or freezer for 15-20 minutes before frying. This helps solidify them and hold their shape
• The cheese balls should be fried at just the right temperature. Anything too hot, or cold will not work. An ideal temperature would be between 350 F & 375 F. If you do not have an instant-read thermometer, you could use an uncoated wooden spoon to check if the oil is ready or not. Stick the spoon in the oil, and if the oil starts bubbling around the spoon, it means it's hot enough. And if you see too many bubbles, and it seems like it's boiling, the oil may be too hot.
• You could add in more veggies of your choice to the mix, as per your liking. But in moderation, as too many add ins, (liquid or solid) make it harder to hold the snack’s form and shape.
• I don't recommend reheating them as they will have a very oily texture - serve them immediately. These can be made a few hours ahead and refrigerated or frozen

Freezing cheese balls

To freeze cheese balls, place uncooked cheese balls in a single layer on a baking tray lined with foil and stick it in the freezer for 2-3 hours till the cheese balls are frozen solid. Remove them and put them in an airtight container or freezer bag and place them in the freezer. Fry them directly from frozen and add an extra minute or two while frying

These are SOOO good I always make a double batch so that I can save them in the freezer for later! Because the family is always asking - they are a Sunday favourite. I like to serve them with a pickle dip - basically mayo, yogurt and some pickle oil (preferably lime pickle). Super simple, but it's my 'secret sauce' to take these over the top!