To prepare these delicious potato balls with cheese, we will start by preparing our ingredients and organizing ourselves well in the kitchen. The first step is to peel the potatoes, then wash them well under a stream of cold water to remove any impurities. Once the potatoes are clean, we grate them using the small-holed side of the grater to achieve a fine texture. This will help the balls to be more homogeneous and pleasant to taste.
In a large bowl, we combine the grated potatoes with the cheese, which will also be grated. We add the two whole eggs, then season with salt, pepper, and, if we desire an extra hint of flavor, we can also add a pinch of nutmeg. We mix all the ingredients well with a spatula or by hand until the mixture becomes uniform. Then, we start adding the flour, a little at a time, mixing constantly. It is important not to add all the flour at once, as we want to control the consistency of the dough. It should become firmer but not dry.
Once we have obtained a well-bound mixture, we divide the dough into two equal parts. We take the first part and, on a floured surface, we knead it gently, forming a thin roll with a diameter of about 3-4 cm. With a knife, we cut the roll into pieces of 1 cm, then shape each piece between our palms, giving it a round shape. We do the same with the second part of the mixture.
If we want the balls to have a crispy crust, we roll them in breadcrumbs before frying. In a deep pan, we heat the oil over medium heat. It is essential that the pan is not overcrowded to ensure that the balls fry evenly and can be turned easily. Frying takes between 3 and 4 minutes until the balls become golden and crispy. After taking them out of the pan, we place them on paper towels to absorb the excess oil. These delicious balls can be enjoyed both hot and cold, and are perfect as an appetizer or side dish for festive meals. Enjoy your meal!
In a large bowl, we combine the grated potatoes with the cheese, which will also be grated. We add the two whole eggs, then season with salt, pepper, and, if we desire an extra hint of flavor, we can also add a pinch of nutmeg. We mix all the ingredients well with a spatula or by hand until the mixture becomes uniform. Then, we start adding the flour, a little at a time, mixing constantly. It is important not to add all the flour at once, as we want to control the consistency of the dough. It should become firmer but not dry.
Once we have obtained a well-bound mixture, we divide the dough into two equal parts. We take the first part and, on a floured surface, we knead it gently, forming a thin roll with a diameter of about 3-4 cm. With a knife, we cut the roll into pieces of 1 cm, then shape each piece between our palms, giving it a round shape. We do the same with the second part of the mixture.
If we want the balls to have a crispy crust, we roll them in breadcrumbs before frying. In a deep pan, we heat the oil over medium heat. It is essential that the pan is not overcrowded to ensure that the balls fry evenly and can be turned easily. Frying takes between 3 and 4 minutes until the balls become golden and crispy. After taking them out of the pan, we place them on paper towels to absorb the excess oil. These delicious balls can be enjoyed both hot and cold, and are perfect as an appetizer or side dish for festive meals. Enjoy your meal!
Ingredients
4-5 boiled potatoes, 2 eggs, 150 g cheese, approximately 100 g flour, salt, white pepper, nutmeg (optional), 400 ml oil for frying