These old school, creamy cheese balls are like an explosion in your mouth! Featuring an irresistibly crunchy outer crumb and a gooey cheesy centre, this is an absolute crowd favorite dish that’s ready in 30 minutes!
Cheese balls are a favourite snack to order when we eat out. But I’ll admit they are not the easiest thing to make at home because the chances of them bursting open in hot oil are quite high.
That’s why I’ve done all the work for you to make sure you have a fool-proof cheese balls recipe that’s really easy to follow. And once you get it right, you’ll want to indulge in these crumb-fried balls with an oozy, creamy center nearly everyday.
I love making these for game nights or as an indulgent evening snack for the family. Flavored with garlic, Italian seasoning and veggies, this dish is a total love at first bite!
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Cheese Balls Ingredients Overview
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:
- In a large bowl, add cheddar and mozzarella, grated potato, bell pepper, corn, garlic and the seasoning
- 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!
Frequently Asked Questions
Yes, you absolutely can make cheese balls in an air fryer! For best results, freeze the shaped cheese balls for 30–45 minutes before cooking Air fry at 190–200°C (375–400°F) for 5–7 minutes, or until golden and crisp.
I prefer to use a mix of mozzarella and cheddar as they deliver the perfect combination of stringy pull and creaminess. However, a lot of recipes also use cream cheese and/or processed cheese. I would say what’s available to you. However, be mindful that the combination of cheese you use will affect the texture a little bit, but the cheese balls will be still be delicious.
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. Check out this article on how to check oil temperature without a thermometer for best deep fried results.
- 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
Customisation Ideas
- For a spicier version, add in finely chopped jalapeños, green chillies, or red chilli flakes
- Throw in chopped herbs dill, basil, thyme, or coriander leaves for a slightly fresh and herby flavor profile
- Add in veggies such as peas or corn (nothing that will leave too much water) for added texture and nutrition
Serving Ideas
Storage Tips
Refrigeration: Store leftover cooked cheese balls in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing to prevent sogginess.
Reheating: 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: 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!
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Cheese Balls
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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.
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Mix to combine. Check the seasoning and add more salt or crushed black pepper if required.
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Form small lemon sized balls (approx 2 tablespoons). 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
Assembly
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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.
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Heat oil for frying in a kadai. The temperature of oil can be from 180C to 190C.
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When the oil becomes hot, add the cheese balls one by one. Do not crowd the kadai, do multiple batches instead.
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Do not move them around initially, let them fry for 1-2 minutes then move it around or turn it over if necessary. Fry for an additional minute or until golden brown. Remove from the kadai using a skimmer and transfer onto a tissue lined plate.
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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!
- For the dip: Combine 1/4 Cup Mayonnaise with 1/2 -1 Teaspoon Pickle (achar) masala
- We love Mozzarella and 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, but I recommend using the mozzarella for that perfect cheese pull. Just keep away from the crumbly cheeses.
- Make sure to double coat 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 in’s, (liquid or solid) make it harder to hold the snack’s form and shape.
- 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
Calories: 241kcal, Carbohydrates: 16g, Protein: 5g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 344mg, Potassium: 91mg, Fiber: 1g, Sugar: 2g, Vitamin A: 130IU, Vitamin C: 5mg, Calcium: 91mg, Iron: 1mg
