Cheesy Potato Balls Recipe

I am a sucker for cheese.

Really. I am not a foodie, nor do I have an appetite of epic proportions. But just cheese up anything and I will DEVOUR it. You have been warned.

But I am also a complete cooking amateur, so everything is extremely simple and based off my estimates from a food magazine that made me hungry the other day.

So here it is, fresh from the pan to my hubby’s delight, a super simple recipe of some soft and chewy cheesy potato balls that are perfect for when you’ve got a case of the munchies.

How to Make Cheesy Potato Balls

I suck at photography, but look at all that cheese!

Cheesy Potato Balls (Serves 2)

Ingredients:

• 6 small potatoes (local Philippine potatoes)
• 1 cube of butter (those little ones they serve in hotel breakfast buffets with bread and stuff)
• 1 egg (native, if possible, to be healthier!)
• ½ bar of cheddar cheese (I personally prefer Kraft cheddar cheese, because it’s LEGIT, not the processed cheese spread type)
• Tempura crumbs (better than bread crumbs because they stick well and are funkier)
• 1 tbsp. corn starch (to hold everything together)

1. Peel and boil potatoes for approximately 40 minutes. While you’re boiling, dice up some cheese into little cubes, then set them aside.

2. Check with a fork if the potatoes are tender. If they are, drain the water and mash ‘em up real nice in your pot. When the texture of the mashed potatoes is good enough, mix in the egg, butter, and corn starch. Mix until consistent.

3. Here comes the tricky part. Grab a teaspoon and start rolling those mashed potatoes into little balls in your hand. Warning: EVERYTHING WILL STICK AND BE ALL MESSY! Since I am an amateur, I have no idea if there’s a trick to this or not. So just make sure you pull your hair back for this one.

4. While you’re rolling, place about 2 or 3 tiny cheese cubes into the center of each potato ball. It just takes time and skill honey, but you’ll get there!

5. When you’ve got all your potato balls in order, roll them in the tempura crumbs and deep fry until they’re golden brown and mouthwatering.

6. Serve while hot so that the cheese is all perfectly melted inside. (You can pop them in the microwave when they're cold, BTW.) You can add dips if you like, but just the chewy cheese inside is good enough for me!

So, what do you think? Let me know if you have any suggestions. I would loooove to improve anything I conjure up in the kitchen. Who would’ve thought I’d be this productive?