Mexican Cheese Poppers

Crunch and Cheese make all food Yummy! Doesn’t it? I love crunch in every bite and with this recipe the melting soft cheese is just out of this world delicious!

These cheese poppers are permanent on my party menu! I just change the flavor combinations, add different herbs and keep the crunch and the stuffing (cheese) intact. I have now perfected the recipe for crisp outer covering if you follow the tips and tricks I share here, you will never ever look for another recipe for poppers.

These are crispy, perfectly covered soft poppers with melting cheese in the middle. The prefect party snack or for days when your heart needs a little pick me up! They are even freezer friendly. Move over the frozen smiley and French fries, here comes my homemade crunchy and cheesy goodness! To make the Salsa as a dip for these, click here.

poppers

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Cheese Poppers: Mexican flavored crunchy starter/entrée

Author: Nandpoppers1

Recipe type: Snack

Cuisine: Tex-Mex, Indian

Serving Size: 3

Ingredients

  • Medium boiled potatoes – 2
  • Garlic, finely chopped – 1 tsp
  • Fresh Parsley, chopped – 1 tbs
  • Fresh Celery, chopped – 1 tsp
  • Spring onion, chopped – 1/4 cup
  • Jalapeños (pickled), chopped – 1 tbs (or fresh jalapeños – 1/2 tbs)
  • Salt as per taste
  • Pepper – 1/2 tsp
  • Vegetable oil, for frying
  • Mozzarella cheese cubes for stuffing – 60 gms

For Coating

  • Corn flour – 2 tbs
  • Rice flour – 1 tbs
  • All purpose flour or Whole wheat flour – 1 tbs
  • Salt as per taste
  • Water as required
  • Bread crumbs – 1/2 cup
  • Crushed cornflakes – 1/2 cup
  • Crushed oats or rawa – 1 tbs
  • Salt to taste
  • Oregano – 1/2 tsp
  • Red chili flakes – 1/2 tsp

Direction

  1. Mash the boiled potatoes and add garlic, parsley, celery, spring onion, jalapeños, salt and pepper. Mix well and adjust seasoning if required.
  2. Divide the mixture into equal bite sized portions.
  3. Now make small balls from the potato mixture. Now with your finger make a depression in the center for the stuffing.
  4. Stuff a small mozzarella cube and close the depression with potato mixture and form a round ball again.
  5. Repeat the step 3 and 4, to make all the balls from the available mixture.
  6. Make a slurry of corn flour, rice flour, whole wheat flour and salt with water. Slurry should not be thick. It should be of flowing consistency.
  7. Mix together the bread crumb, corn flakes, oats and seasoning for the breading.
  8. Now take a ball in hand and dip it in thin slurry. Take the ball out and place it in the crumb mixture. With dry hands coat the ball well with the crumb mixture. This is the first coating. If you want a crispier outer covering, do a second coating similarly by dipping the coated ball in slurry again and then the bread crumb mixture. Shake off any excess breading and keep it aside.
  9. Coat all the balls in a similar fashion and put them in the refrigerator before deep frying.
  10. At the time of frying, take the balls out and immediately put in hot oil and fry until golden. Take it out on a blotting paper and serve hot with Salsa or any dipping sauce of your choice.

Note: You can freeze the coated balls in a Zip Lock Bag/Air Tight Container in the deep freezer as well for later use. Take the balls out of the freezer and immediately put them in hot oil to deep fry. Be sure to stand at a distance because it may splutter a bit because of a bit of moisture.

You can shallow fry these balls in a paniyaram pan as well with very little oil or you could even air fry them.

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4 Comments Add yours

    1. Nand says:

      Thanks a lot Saumya!

      Liked by 1 person

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