Jalapeno Cheese Balls

Ingredients list for Jalapeno Cheese Balls

• 1 Fresh jalapeno
• 50 grams Mozzarella cheese
• 2 large Potatoes , boiled, peeled and grated
• to taste Salt
• to taste Black peppercorns , crushed
• 1/2 cup Refined flour (maida)
• 1 cup Dried breadcrumbs
• to deep fry Oil
• to serve Tomato ketchup

Method

1. Grate mozzarella cheese into a bowl.
2. Discard the stem of the jalapeno, remove seeds, cut into thin strips and further finely chop it. Add to the grated cheese and mix well.
3. Divide the cheese-jalapeno mixture into small equal portions, shape into balls and place on a plate.
4. Take potatoes in another bowl, add salt and crushed peppercorns and mix well.
5. Divide the potato mixture into equal portions. Take each portion in your hand and spread. Keep a cheese ball in the centre, gather the edges together and press lightly to seal making sure that the cheese ball is completely covered with potato mixture. Shape them into balls and keep on a fresh plate.
6. Take flour in yet another bowl, salt, crushed peppercorns and some water and whisk to make a semi-thick and smooth slurry.
7. Take breadcrumbs on a plate, add salt and crushed peppercorns and mix well.
8. Dip each jalapeno-cheese ball in the slurry, coat with breadcrumb mixture and place on another plate. Refrigerate for 10-15 minutes.
9. Heat sufficient oil in a kadai. Slide the jalapeno-cheese balls into hot oil, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
10. Arrange them on a serving platter and serve hot with tomato ketchup.