Crispy & Sweet Sweet Potato Cheese Balls
Crispy & Sweet Sweet Potato Cheese Balls
The Perfect Snack: Deliciously Sweet and Crispy Sweet Potato Cheese Balls!
These sweet potato cheese balls are incredibly delicious, boasting a crispy exterior and a sweet, moist interior filled with gooey cheese. They’re a delightful treat for kids and adults alike!
Ingredients- 3 medium sweet potatoes
- 3 pinches of salt
- Generous amount of dried parsley flakes
- A pinch of black pepper
- 70g mozzarella cheese (or your preferred cheese)
- Canned corn (optional)
- 1 egg
- 1 tsp milk
- All-purpose flour, as needed
- Breadcrumbs, as needed
Cooking Instructions
Step 1
Wash the sweet potatoes thoroughly. If you plan to boil them with the skin on, wash them well as is. If you prefer to peel them first, peel them using a peeler and then wash. Cut the sweet potatoes into 2-3 or 3-4 pieces each, ensuring they are a size that will cook evenly.
Step 2
Place the cut sweet potatoes in a pot and cover them with enough water to fully submerge them. Bring to a boil over high heat, then reduce to medium-low heat and cook until the sweet potatoes are very tender when pierced with a fork (approximately 15-20 minutes).
Step 3
Drain the cooked sweet potatoes and mash them while they are still hot. To the mashed sweet potatoes, add 3 pinches of salt, a generous amount of dried parsley flakes, and a pinch of black pepper. Mix well while mashing to create a smooth consistency. (For an extra touch of flavor, you can drain canned corn and mix it in!)
Step 4
Take about a tablespoon of the sweet potato mixture and roll it into a ball shape. Gently flatten the ball with your palm to create a small disc.
Step 5
Place approximately 70g of mozzarella cheese in the center of the flattened sweet potato mixture. Carefully fold the edges of the sweet potato mixture over the cheese to enclose it completely, then re-roll it into a smooth, round ball. Ensure there are no gaps where the cheese can leak out during frying.
Step 6
In a small bowl, crack 1 egg and add 1 teaspoon of milk. Whisk well until thoroughly combined and smooth. This will be your egg wash.
Step 7
Set up your breading station. Spread some all-purpose flour on one plate, have the whisked egg wash in a bowl, and spread breadcrumbs on another plate. Have your formed sweet potato cheese balls ready.
Step 8
First, roll each sweet potato cheese ball evenly in the flour, ensuring a thin, even coating. Gently tap off any excess flour. This helps the egg wash adhere better.
Step 9
Next, dip the flour-coated cheese ball into the egg wash, ensuring it’s fully coated. Let any excess egg wash drip off.
Step 10
Finally, place the egg-washed cheese ball onto the breadcrumbs. Press gently to ensure the breadcrumbs adhere well all around the ball. A good coating of breadcrumbs is key for a crispy texture.
Step 11
Once all the sweet potato cheese balls are coated with breadcrumbs, they are ready for frying! The delicious preparation is complete.
Step 12
Heat a generous amount of cooking oil in a pan over medium heat. To test the oil temperature, drop a pinch of breadcrumbs into the oil; if it bubbles and floats to the surface after about 3 seconds, the oil is ready. Carefully place the sweet potato cheese balls into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature. Fry in batches of 3-4.
Step 13
Fry the sweet potato cheese balls, turning them occasionally, until they are golden brown and crispy on all sides, about 3-5 minutes. For an extra crispy finish, I like to fry them a second time, but you can adjust this to your preference. Once fried, transfer the cheese balls to a paper towel-lined plate to drain excess oil. Serve warm, dipped in ketchup or your favorite sauce, for an incredibly satisfying snack with a crispy outside and a sweet, chewy inside! Enjoy your delicious homemade sweet potato cheese balls!
