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Deep-fried cheese potato balls

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4 servings
50 min

Potatoes - 500 gr, Hard cheese - 100 gr, Breadcrumbs - 150 gr, Flour - 100 gr, Milk - 50 ml, Eggs - 2 pcs., Ground black pepper - to taste, Salt - to taste, Vegetable oil - 300 ml, Tomatoes - 2 pcs., Cilantro greens - 20 gr, Garlic - 2 teeth, Khmeli-suneli - 1 tea liter, ground black pepper - to taste, Salt - to taste, Sour cream - 100 g, Garlic - 1 tooth, cilantro greens - 20 gr, Salt - to taste

How to deep fry potato balls with cheese? Start cooking with sauces. They will just infuse while you cook the balls. You can just take ready-made shops. But with homemade tastier.

For the first sauce, wash, halve and grate the tomatoes, cutting off the skin. In the bowl, combine the flesh of tomatoes, crushed cilantro, garlic passed through the press, suneli hops, salt and pepper. Stir everything and let the sauce brew.

For the second sauce, you will need sour cream of any fat content.

In a bowl, combine the sour cream, garlic cloves passed through the press, crushed cilantro and salt. Stir until smooth. The sauce is ready.

Now you can start cooking potato balls. Ready mashed potatoes should be 450-500g, so take the potatoes with a stock.

Pre-cook the mashed potatoes. To do this, peel the potatoes, cut into large or medium cubes (but not finely) and boil in boiling salted water until tender. Then drain the water, and mash the potatoes with a pusher in a mash. Chill the mash.

Add 1 egg and 90g sifted flour to the mashed potatoes. Mix the mass thoroughly and leave for 10-15 minutes to thicken.

Cut the cheese into cubes 1, 5×1, 5 cm. Take any cheese, the main thing is that it is high-quality, tasty and melts well. I have pizza mozzarella.

From mashed potatoes with slightly wet hands, roll the balls about the size of a walnut. If the mass is too fluid and does not sculpt, add more flour to it. Flatten each balloon into a small tortilla. Put a piece of cheese in the center of the tortilla and shape an even ball so that the cheese is inside.

Break the remaining egg into a bowl. Add the remaining flour, pour in the milk. Whisk everything together until smooth.

Dip each ball first into a beaten egg.

Then plan in crackers. If desired, you can dip again in an egg and roll in crumbs. My breading stuck to the balls at once in a fairly thick layer.

In a saucepan, heat vegetable oil over a medium heat. The oil should be enough to completely cover the balls. Drop a few potato balls into the boiling oil and deep-fry until golden. Transfer the finished balls to a napkin to stack the excess fat.

Serve the mashed potato balls with the cheese immediately to the table with the sauces previously made. Enjoy your meal!