Irresistible Cheesy Potato Balls! These are delicious little balls with a cheesy center, perfect as a snack for happy hour or to enjoy as a second course with a tasty salad. Simple, quick, and incredibly tasty, I’m sure you’ll love them. Try them!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Energy 756.00 (Kcal)
- Carbohydrates 100.90 (g) of which sugars 3.61 (g)
- Proteins 29.91 (g)
- Fat 27.64 (g) of which saturated 5.89 (g)of which unsaturated 4.06 (g)
- Fibers 6.80 (g)
- Sodium 1,114.39 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup cornstarch
- 2 eggs
- 1.1 lbs potatoes
- 2 pinches nutmeg
- 2.5 oz Asiago cheese
- to taste salt
- 1/4 cup grated Parmesan cheese
How to Make Cheesy Balls
Wash and cut the potatoes into cubes, then blanch them in salted boiling water for 15 minutes.
Drain and mash them well, then put them in a large bowl, add the eggs, flour, and season with spices.Mix well with your hands until all ingredients are well blended, resulting in a homogenous dough.
At this point, take small regular pieces of dough and shape them into circles, placing a cube of Asiago cheese inside.
Finally, fry them in abundant hot oil until golden, then drain on kitchen paper and serve them hot and cheesy!
Storage
Irresistible Cheesy Potato Balls are best consumed immediately. However, if you have leftovers, you can keep them in the refrigerator for two days. They can be frozen before cooking and fried directly from frozen.
