Fried raw potato balls with cheese

Name: Fried raw potato balls with cheese
Total time: 20 min
Yield: 7
Ingredients: 250 g Potato; 35 g Hard cheese; 1 Chicken eggs; 2 tablespoon Milk; 50 g Wheat flour; 4 tablespoon Breadcrumbs; 3 tablespoon Vegetable oil; to taste Dry spices; to taste Salt

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

17131

Penelope Johnson

Recipe author

Calories

182kcal

Protein

5g

Fat

11g

Carbs

17g

*Nutrition per serving

Ingredients

Servings: 7

250g

35g

1

2tablespoon

50g

4tablespoon

3tablespoon

to taste

to taste

Step-by-step preparation

Cooking time: 20 mins

STEP 1
Prepare all products.
STEP 2
Beat the egg with milk and salt.
STEP 3
Add 2 tbsp. flour and mix well with a whisk. Leave the rest of the flour for breading.
STEP 4
Grate the potatoes on a fine grater and squeeze out the juice.
STEP 5
Add spices, salt and 1 tbsp. prepared batter.
STEP 6
Cut the cheese into cubes; you will need it for the filling.
STEP 7
Place a piece of cheese in a spoonful of potato mixture and roll into a ball. Roll the balls in flour.
STEP 8
Dip the ball into the batter and remove it with a fork.
STEP 9
Roll in breadcrumbs.
STEP 10
Fry the balls in hot oil until golden brown.
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

Antip

28.11.2023

4.9

I will share a video recipe for another recipe for mashed potato croquettes without cheese.

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.

taksibluz

28.11.2023

5

interesting... let's try it!

beautiful

28.11.2023

4.5

Won't raw potatoes turn dark when you grate them?