Fried raw potato balls with cheese

Golden and delicious raw potato balls. Potato balls with cheese are interesting and very filling products that are prepared quite quickly. Potatoes do not need to be boiled; they are used raw. It is necessary to squeeze the juice well so that the balls do not fall apart. For the filling, it is advisable to use hard cheese. These rosy and aromatic potato balls can be served with sour cream or ketchup.
129
20551
Audrey LewisAudrey Lewis
Author of the recipe
Fried raw potato balls with cheese
Calories
182Kcal
Protein
5gram
Fat
11gram
Carbs
17gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 7
250g
2tablespoon
4tablespoon
3tablespoon
to taste
to taste

Step-by-step preparation

Cooking timeCooking time: 20 mins
  1. STEP 1

    STEP 1

    Prepare all products.

  2. STEP 2

    STEP 2

    Beat the egg with milk and salt.

  3. STEP 3

    STEP 3

    Add 2 tbsp. flour and mix well with a whisk. Leave the rest of the flour for breading.

  4. STEP 4

    STEP 4

    Grate the potatoes on a fine grater and squeeze out the juice.

  5. STEP 5

    STEP 5

    Add spices, salt and 1 tbsp. prepared batter.

  6. STEP 6

    STEP 6

    Cut the cheese into cubes; you will need it for the filling.

  7. STEP 7

    STEP 7

    Place a piece of cheese in a spoonful of potato mixture and roll into a ball. Roll the balls in flour.

  8. STEP 8

    STEP 8

    Dip the ball into the batter and remove it with a fork.

  9. STEP 9

    STEP 9

    Roll in breadcrumbs.

  10. STEP 10

    STEP 10

    Fry the balls in hot oil until golden brown.

  11. STEP 11

    STEP 11

    Place potato balls on a plate and serve. They are non-greasy, so you don’t have to put them on a napkin. Bon appetit!

Comments on the recipe

Author comment no avatar
Antip
28.11.2023
4.9
I will share a video recipe for another recipe for mashed potato croquettes without cheese.
Author comment no avatar
Eleno4ka
28.11.2023
4.7
Today I made potato balls with cheese for breakfast. All ingredients and sequence are according to the recipe. The only spices I used were salt and paprika. I had to tinker with the formation of the first ball - when I took it out of the batter, the potato mass tried to fall off from the cheese))) This time, I honestly didn’t bother adapting to the correct formation of the balls. I immediately rolled the remaining balls in breadcrumbs and into the frying pan! Despite this deviation from technology, it turned out very tasty! The crust is crispy, the potato mixture is baked just right and the inside is soft, melted cheese. A prerequisite for achieving such an ideal combination is a good, thick-walled frying pan. The recipe definitely goes to the piggy bank. Thanks to the author. Next time I will make at least a double portion)) I think that I will succeed with the batter too.
Author comment no avatar
taksibluz
28.11.2023
5
interesting... let's try it!
Author comment no avatar
beautiful
28.11.2023
4.5
Won't raw potatoes turn dark when you grate them?